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Clean Vegan Strawberry Cheesecake Squares

The clean foodie's dream Valentine's dessert? We've got you covered. This cheesecake is a super simple recipe, disguised as a masterpiece. Whether you're treating your partner, family, friends, or yourself, this is the perfect dessert for the job.

Clean Vegan Strawberry Cheesecake Squares

Vegan, Dairy Free, Gluten Free

Recipe for 18cm x 18 cm square mold

Ingredients

Crust

  • 100g GF rolled oats*
  • 100g raw almonds*
  • 7 Tbsp. coconut sugar* 
  • 2 Tbsp. cocoa powder*
  • 1/4 tsp pink salt*
  • 5 Tbsp. melted coconut oil*
Filling:
  • 200g raw cashews*
  • 100g fresh strawberries 
  • 150 ml coconut cream
  • 6 Tbsp. melted raw cacao butter*
  • 5-6 Tbsp. maple syrup*
  • 3 Tbsp. lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla paste
  • 1 tsp pitaya powder (for colour, optional)
  • Pinch of good salt*

Decoration:

  • 10-15 small to medium sized strawberries, cut in half 
  • 20 blueberries

*Available at Naked Foods

Method

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Line the mold with a baking sheet and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
  4. Place all strawberry filling ingredients in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
  5. Take out the cake from the mold and cut with a warm knife. Enjoy!

    Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don't forget to check out @365cleaneats for more stunning food photos and recipes. 

    Minako Umehara - @365cleaneats

    Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
    Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.

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