No Bake Vegan Poppy Seed Cheesecake with Strawberries
This no-bake vegan poppy seed cheesecake with strawberries is a light, creamy dairy-free dessert that comes together in just 30 minutes. A dates-and-coconut crust holds a tangy soy-yogurt filling, topped with fresh berries.
Ingredients
Crust:
- 200 g dates previously soaked for 10 minutes
- 4 tbsp poppy seeds
- ½ cup coconut flour
Cream:
- 500 g soy yogurt vanilla flavored (I used 4x125g yogurts)
- 4 tbsp stevia powder or any other healthy sweetener of choice, to taste
- 5 tbsp tapioca flour
- 250 ml soy milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Toppings:
- 15 strawberries for topping
- 4 tbsp poppy seeds for topping
Instructions
- Line the bottom of a cake tin with plastic wrap. Use a cake tin with detachable walls only.
- Add the crust ingredients to your blender and blend until you get a smooth paste.
- Pour the paste into the cake tin and spread it evenly across the bottom.
- Clean your blender, then add all the cream ingredients and blend for 20 seconds.
- Pour the mixture into a large, non-stick saucepan and place it on the stove over medium heat.
- Stir continuously until the cream thickens, about 10 minutes.
- Remove from heat.
- Pour the cream over the crust in the cake tin.
- Place in the fridge or freezer for 1 hour to set.
- Decorate with poppy seeds and sliced strawberries, then serve.
Notes
Keep refrigerated in an airtight container and enjoy within 3 days. The filling is set with tapioca flour, so it needs the short stovetop cook to thicken properly - it's no-bake, but not raw. For clean slices, chill the cheesecake for at least 1 hour before serving.