|Vegan Strawberry Cheesecake!|
|1. Press sticky dough into the base of the cake tin. I’m using a 9-inch cake tin.|
|2. Pour cheesecake filling on top.|
|3. Add fresh strawberry slices.|
|4. Pour strawberry filling on top.|
If you realized, there were no yogurt, cheese or milk added in, making this completely dairy-free (people with lactose intolerance or milk allergy can now enjoy cheesecakes too!) The cheese layer is made up of a smooth blend of cashew and other natural ingredients which produces a smooth and soft texture. Unlike cheese, this is light and satisfying.
|The end product! 🙂|
|A better view of the 3 firm layers.|
It is highly recommended to use a food processor instead of a normal blender. I made my base with a normal blender and the dates weren’t blended properly with the crushed almonds due to its stickiness. I had to manually mash the dates and mix them with my hands (which took me quite some time). Also, using a springform cake tin makes cutting much easier.
|Spot the Pacman! 😀|
This is especially convenient for students who stay in dorms or do not have access to oven. It can be stored for up to 2 weeks (any more than that, I’d probably discard!) for a quick fix after dinner or when you’re craving for something cold and creamy hence making it a good substitute for ice cream or even ice cream cakes (they tend to be quite pricey!)
|See an Angry Bird?|