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Cheesecake de frutilla vegano

Vegan strawberry cheesecake




  • 1 cup of almonds
  • 6 dates, pitted and chopped
  • 1 tablespoon of cocoa powder (sugar free)
  • 1 teaspoon of almond butter or peanut butter
  • 1/4 teaspoon of vanilla extract
  • A pinch of salt


  • 1 cup of cashew nuts, soaked in water for at least 3 hours
  • 2 cups of clean strawberries and without green leaves
  • 5 dates, pitted
  • 1 tablespoon of maple syrup or honey
  • 1 teaspoon of lemon juice
  • 3 tablespoons of melted coconut oil
  • A pinch of salt


  1. In a food processor or blender, process the almonds to be ground, but still having some small pieces. Then add the cocoa, almond (or peanut) butter, and salt. Then process this mixture.
  2. Spread this mixture in the base of a square mold of approximately 20 cms (about 8 inches) sides.
  3. Take to the freezer for 30 minutes.
  4. Meanwhile prepare the filling: drain the cashew nuts, place them in a blender, and process them along with all the other ingredients of the filling (except coconut oil). You can add more dates if you want to achieve a sweeter taste. Then add the melted coconut oil, and unite it well to the mixture.
  5. Distribute the filling over the base of our cheesecake, and bring to the freezer for at least 3 hours.
  6. Once ready, cut into small squares, and you can decorate with pieces of strawberries and seeds.