Vegan Strawberry Cheesecake with Oat Crust

Anastasia

5 years ago

If you’ve read my post about Baked Vegan Cheesecake you know that I don’t like raw frozen stuff. Also I just love strawberries and I wanted to put them into a filling of my vegan cheesecake.

Strawberry filling makes the texture of it less dense but it tastes amazing and light. I tried to use less oil and nuts here so you can enjoy a large slice of this divine vegan strawberry cheesecake without any guilt.

Preheat oven to 325°F.

Blitz oats, brown sugar and salt in food processor until it looks like flour. Add melted coconut oil and stir. Then add cold water one tablespoon at a time until the mixture sticks together. You may need less or more water.

Spread the dough evenly onto the base of a non-stick spring form and lightly press.

Bake for 12-15 minutes.

Meanwhile blend all the filling ingredients in a high-speed blender until smooth. You may want to do it in batches.

Remove the pre-baked crust from the oven and pour vegan cheesecake filling. Put back in the oven and bake for 60 minutes until the center of cheesecake is slightly jiggling.

Cool the cheesecake gradually to prevent it from cracking.

In a small saucepan combine sliced strawberries, lemon juice and sugar. Heat the mixture until it starts bubbling and cook for 5 minutes. Dissolve agar-agar powder in boiling water and pour into strawberries. Stir well and switch off the heat. Let it cool slightly so it isn’t hot and spread on the top of baked cheesecake.

Chill in a fridge for 3 hours or overnight.

Note: if you are going to eat whole cheesecake the same day you can garnish it with just fresh sliced strawberries.

Vegan Strawberry Cheesecake with Oat Crust

Delicious and light baked vegan strawberry cheesecake with oat crust.

Author: Anastasia
Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 10 slices
Category: Dessert
Cuisine: American, Vegan

Ingredients

For the crust:

1 1/2 C rolled oats
2 tbsp brown sugar
1/4 tsp salt
1/4 C melted coconut oil
4 tbsp water

For the filling:

2 packages of firm silken tofu
2 C raw cashews, soaked for 4 hours
1 C strawberries
1 1/4 C sugar
1 tsp sea salt
juice and zest of 1 lime
1 tsp vanilla extract
1/4 C cornstarch

For garnishing:

2 C fresh strawberries, sliced
1/2 C boiling water
1 tbsp lemon juice
2 tbsp sugar
1 tsp agar-agar powder

Instructions

Preheat oven to 325°F.
Blitz oats, brown sugar and salt in food processor until it looks like flour. Add melted coconut oil and stir. Then add cold water one tablespoon at a time until the mixture sticks together. You may need less or more water.
Spread the dough evenly onto the base of a non-stick spring form and lightly press.
Bake for 12-15 minutes.
Meanwhile blend all the filling ingredients in a high-speed blender until smooth. You may want to do it in batches.
Remove the pre-baked crust from the oven and pour vegan cheesecake filling. Put back in the oven and bake for 60 minutes until the center of cheesecake is slightly jiggling.
Cool the cheesecake gradually to prevent it from cracking.
In a small saucepan combine sliced strawberries, lemon juice and sugar. Heat the mixture until it starts bubbling and cook for 5 minutes. Dissolve agar-agar powder in boiling water and pour into strawberries. Stir well and switch off the heat. Let it cool slightly so it isn’t hot and spread on the top of baked cheesecake.
Chill in a fridge for 3 hours or overnight.