Best 2 Dairy Free Strawberry Cheesecake Recipe By Tasty Recipes

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!

DAIRY-FREE COOKIE DOUGH "CHEESECAKE" RECIPE BY TASTY

Steps:

• The night before you intend to make the "cheesecake," place the cashews in a medium bowl and cover with water. Soak overnight.
• To make the crust, add the walnuts, almonds, dates, coconut, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
• Press the crust into a 7-inch (18 cm) springform pan lined with parchment paper. Set aside at room temperature.
• To make the cookie dough, add the flour, coconut oil, maple syrup, vanilla extract, and salt to a medium bowl. Stir until a soft dough forms.
• Fold in the chocolate chunks, then cover and chill in the refrigerator while you make the filling.
• Drain the cashews and add to a food processor, along with the maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
• Remove the cookie dough from the refrigerator and use your hands to form ½-inch (1 cm) cookie dough balls. Sprinkle a handful of cookie dough balls over the crust, saving some for later.
• Pour the cashew filling gently and evenly over the cookie dough balls and crust. Gently spread the mixture to cover all of the cookie dough balls.
• Top with the remaining cookie dough balls, then cover and freeze for about 2 hours to set. Then, transfer to the refrigerator until ready to serve.
• Enjoy!