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No Bake Vegan Poppy Seed Cheesecake vegan cu mac si capsuni fara coacere reteta

No Bake Vegan 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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Choose Serving Size 6

Ingredients 

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.