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!

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Yield: 6+

No Bake Vegan Poppy Seed Cheesecake with Strawberries

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

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• Crust:
• 200g (7 oz) dates, previously soaked for 10 minutes
• 4 Tbsps poppy seeds
• 60g (½ cup) coconut flour
• Cream:
• 500g (2 cups) vegan 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/starch
• 250ml (1 cup) soy milk
• 1 Tbsp lemon juice
• 1 tsp vanilla extract/paste
• Toppings:
• 10-15 small strawberries
• 4-5 Tbsps poppy seeds

Instructions

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

Notes

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

Nutrition Information

Yield

6
Amount Per Serving Calories 361Total Fat 8.6gCarbohydrates 62.2gProtein 8.7g

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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!