Indulge in the heavenly flavors of our Tropical Bliss Cheesecake, a perfect treat for any occasion. Its unique combination of toasted coconut, almonds, and a luscious cashew-based filling, topped with a fresh strawberry jelly, will leave you wanting more. This recipe is not only a vegan delight but a testament to how delicious plant-based desserts can be. Remember to share this recipe with your friends and bookmark our site for an array of tempting dessert recipes!
Ingredients
For the Crust:
- 100 g toasted coconut flakes (or raw coconut flakes/desiccated coconut)
- 100 g toasted almond flakes (or regular almonds/cashews)
- ½ teaspoon sea salt
- 7 medjool dates, pitted
For the Filling:
- 200 g cashews, soaked (see notes)
- 240 g chilled full-fat coconut milk (or coconut cream/vegan cream cheese, see notes)
- 120 g plain soy or coconut yogurt
- 60 ml pure maple syrup
- 55 g coconut oil, solid
- 1 tablespoon lime juice
- 1 tablespoon vanilla extract
For the Strawberry Topping:
- 400 g fresh strawberries, hulled and quartered
- 4 tablespoons granulated sugar
- 120 ml water
- ½ teaspoon agar-agar powder (NOT agar flakes)
Instructions
- Prepare the Crust: Combine coconut flakes, almonds, and salt in a food processor. Blend for 1-2 minutes, add dates, and blend until a dough forms. Press this mixture into the base of an 8-inch pan lined with parchment paper.
- Make the Filling: Blend all filling ingredients until smooth. Pour over the crust and tap to remove air bubbles. Freeze for about an hour.
- Create the Topping: Toss strawberries with sugar and let sit for 30-60 minutes. Strain and boil the juices with water and agar-agar, stirring constantly. Simmer for 3 minutes.
- Assemble the Cheesecake: Place strawberries on the set filling. Pour the jelly over them. Refrigerate for 4 hours or overnight.
Enjoy this Tropical Bliss Cheesecake and don’t forget to share it with your loved ones. For more exquisite dessert recipes, make sure to bookmark our site!
