Vegan Strawberry Cheesecake by Fearne Cotton

  • Total Time

    4h 15m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/GF/V/Veg
    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
    • Vegetarian

0 Reviews

No ratings yet

Save

Share

Print

There is no baking needed for this dreamy, fruity cheesecake created by Fearne Cotton. The nutty base gives this pudding a deliciously crunchy and warming flavour, and combines really well with the tart fruitiness of the strawberries. The coconut cream brings the middle layer to life as it gives it a luxurious texture and flavour that your friends and family will adore. This recipe features in Fearne's recipe book 'Cook. Eat. Love'

Method

  1. Grease a 23cm round springform cake tin. Place all the base ingredients in the bowl of a food processor or in a high-speed blender and blitz until everything is very finely ground and sticks together when pressed between your fingers. Firmly press the mixture into the greased cake tin. Place in the freezer for 15 minutes to set.

    • 140g Macadamia Nuts
    • 80g Apricots (Dried Unsulphured)
    • 1 tbsp Coconut Oil
    • A Pinch Sea Salt
  2. Drain the cashew nuts and blitz to a paste in the bowl of a food processor or high-speed blender. Add the rest of the filling ingredients and blitz until everything is thoroughly combined. Pour over the set base and smooth out. Cover and return to the freezer.

    • 400g Cashew Nuts (Raw, Unsalted, Soaked Overnight in Cold Water)
    • 2 Lemon Zest (Unwaxed)
    • 180g Maple Syrup
    • 50g Coconut Cream
    • 100g Coconut Oil (Melted)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 120g Strawberries (Hulled)
    • ½ tsp Sea Salt
  3. For the purée, rinse out the food processor bowl or the blender, add the 200g strawberries and blitz until smooth. Pour into a bowl through a fine sieve, discarding any seeds. Add the melted coconut oil to the strawberry purée and combine. Pour over the cheesecake, smooth out and return to the freezer for at least 4 hours or overnight.

    • 200g Strawberries (hulled, plus more to decorate the top)
    • 2 tbsp Coconut Oil (Melted)
  4. Before serving, remove the cheesecake from the freezer and leave to thaw for about 45 minutes, or until you can cut into it without too much resistance. Serve the cheesecake with more strawberries tumbled on top and the mint scattered over.

    • Small handful  Mint Leaves (Fresh)
  5. Store the cheesecake in an airtight container in the freezer for up to a month, just remember to remove it 45 minutes prior to serving.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close