No-Bake Poppy Seed Cheesecake with Strawberries

This no-bake vegan poppy seed cheesecake with strawberries is a delicious, healthy and quick dessert you can make this Summer!

I wanted to make a no-bake vegan cheesecake since Easter! That’s when I first made the traditional Romanian “pasca” dessert – veganized of course. I loved the “cheese” cream so much that I wanted to share it with you too! Unfortunately, I didn’t have time to photograph the recipe then.

This vegan poppy seed cheesecake doesn’t resemble the traditional pasca recipe of course, but I used the same vanilla “cheese” cream recipe and added a few extra ingredients to turn it into a delicious vegan cheesecake!

I was invited to participate in a campaign with the purpose to emphasize the great benefits that coconut flour has to offer. So, for this vegan poppy seed cheesecake recipe, I also used coconut flour in the crust and it was just perfect!

Did you know that coconut flour is a protein powerhouse? It has 14 grams of protein per 100 grams of flour and it contains more protein than wheat, rye and cornmeal flours. Plus it’s completely gluten-free and healthy! I learned that from here.

This no-bake vegan poppy seed cheesecake with strawberries is a delicious vegan dessert you can make in less than 30 minutes! Hurry up and give it a try yourself!

No Bake Vegan Poppy Seed Cheesecake with Strawberries

Gourmandelle.com

This no-bake vegan poppy seed cheesecake with strawberries is a delicious, healthy and quick dessert you can make this Summer!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine European

Servings 6

Calories 307 kcal

Ingredients

 

MetricUS (Imperial)

 

1x2x3x

Crust:

• 200 g dates previously soaked for 10 minutes
• 4 Tbsps poppy seeds
• ½ cup coconut flour

Cream:

• 500 g soy yogurt vanilla flavored (I used 4x125g yogurts)
• 4 Tbsps stevia powder – or any other healthy sweetener of choice, to taste
• 5 Tbsps tapioca flour
• 250 ml soy milk
• 1 Tbsp lemon juice
• 1 tsp vanilla extract

Toppings:

• 15 strawberries
• 4 Tbsps poppy seeds

Instructions

 

• Cover the bottom of a cake tin with plastic wrap. Use cake tins with detachable walls only.
• Add crust ingredients in your blender. Blend them until you get a smooth paste.
• Pour the paste into the cake tin and start spreading it evenly.
• Clean your blender and add all cream ingredients in it. Blend for 20 seconds.
• Pour the composition into a large, non-stick saucepan and place it on the stove over medium heat.
• Start stirring continuously until the cream thickens – about 10 minutes or so.
• Remove from heat.
• Pour the cream into the cake tin.
• Place in fridge or freezer for 1 hour.
• Decorate with poppy seeds and sliced strawberries and serve.

Notes

I used my Optimum Blender for this recipe! See my review here.

Nutrition

Calories: 307kcalCarbohydrates: 52gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 57mgPotassium: 412mgFiber: 10gSugar: 29gVitamin A: 170IUVitamin C: 32mgCalcium: 359mgIron: 2mg

Keyword cheesecake, poppy, strawberry

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Did you like it? You can also try this No Bake Citrus Cake with Berries and this No-Bake Peanut Butter Cake! You won’t regret it!