I really love a good cheesecake, so when I set out to create this Dairy-free Strawberry Cheesecake, I knew it had to be totally legit, as in it couldn’t taste dairy-free or grain-free. At all. After a few trials, I totally nailed it! Recipe testing meant that I had so much cheesecake in my house that I ended up bringing most of it to my gym…I mean, who doesn’t want to workout then eat cheesecake?!
With Valentine’s Day right around the corner, this is the perfect dessert to make for anyone that you love…including yourself. 😉 Really, this dessert is perfect for anytime of year, and I know I’ll be making it a ton this summer!
If you’d like to make the chocolate hearts like I did (I mean, they’re the cutest!), here’s what I did. I first melted the chocolate in a metal bowl (I used 1/3 cup chocolate chips) placed on top of a shallow pan of simmering water. I poured the melted chocolate into a Ziploc bag (you can use a piping bag if you want to get all fancy), cut off the tip of the bag and then drew the hearts on a piece of parchment paper. Then I just stuck them in the fridge to harden, and voila, the most adorable chocolate hearts to go on top of your delicious cheesecake!
Enjoy this recipe for my Dairy-free Strawberry Cheesecake!
Dairy-free Cheesecake With Strawberry Sauce (No-bake!)
Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside for at least 30 minutes - 1 hour if possible.
Line a springform pan with parchment paper. This will help so that the cheesecake is super easy to remove.
Place all of the ingredients for the crust into your food processor. Process until all of the ingredients are combined and a dough forms. Place the dough onto the parchment lined pan and use your fingers to press into an even crust. Place the pan into your refrigerator while you prepare the filling.
Drain and rinse the cashews. Place all of the filling ingredients, except for the gelatin into your food processor. Process until the cashews have completely broken down, scraping down the sides as needed, approximately 2 minutes. While the food processor is running, slowly pour the gelatin in through the top of the food processor. Continue to blend for 1 more minute.
Pour the cheesecake batter into the pan over the crust and smooth the top with a spatula. Place the cheesecake into your refrigerator to set for at least 4-6 hours, or overnight.
To make the strawberry sauce, place the strawberries in a pot over medium low heat. Stir until the strawberries have defrosted and are warm. Whisk in the arrowroot/tapioca ½ teaspoon at a time. Add the honey/maple syrup, to taste. Spoon the strawberry sauce over the chilled cheesecake and enjoy!
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