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!
Ingredients
- Crust:
- 200 g dates previously soaked for 10 minutes
- 4 Tbsps poppy seeds
- ½ cup coconut flour
- Cream:
- 500 g 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
- 250 ml soy milk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract/paste
- Toppings:
- 10-15 small strawberries
- 4-5 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.
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