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Jillian Harris Vegan Strawberry Coconut Cheesecake Recipe-1

10

May

2019

Jillian Harris

Strawberry Coconut Vegan Cheesecake

Hi everyone! It’s Tori here (Jillian’s cousin!) from Fraiche Nutrition and I’m sharing a delish recipe with you today! Mother’s Day is right around the corner and this pretty pink VEGAN cheesecake is the perfect treat for any mama you might know. It’s sweet, delicious, and light enough that you don’t need to feel guilty after eating it.

There is likely no job more rewarding, or challenging than being a mom! While you can show you appreciate your mom any day of the year, Mother’s Day is the chance to spoil her rotten… and what better way than to whip up a special treat (that she doesn’t have to make) to show her how much you love her?

This vegan cheesecake has zero compromises in the flavour department and is super creamy and rich tasting. Soaked cashews help make this vegan cheesecake silky smooth, and the addition of strawberries give it the prettiest hue and most delicious fresh flavour. Cashews contain plenty of healthy fats, fiber, and plant-based fiber and are high in minerals like zinc … giving you a perfect excuse to eat a second slice of this cheesecake, right!?

Ps. If you don’t have time to soak the cashews overnight, you can soak them in boiling water for a half hour instead.

Jillian Harris Coconut Strawberry Vegan Cheesecake Jillian Harris Coconut Strawberry Vegan Cheesecake Jillian Harris Coconut Strawberry Vegan Cheesecake

Strawberry Coconut Vegan Cheesecake

Strawberry Coconut Vegan Cheesecake

Ingredients

    Coconut Crust
  • 1 cup unsweetened shredded coconut
  • 1 cup pecans
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • Strawberry Filling
  • 2 cups raw cashews
  • 1 cup fresh or frozen strawberries
  • ½ cup coconut milk
  • ½ cup maple syrup
  • ¼ cup lemon juice
  • 2 teaspoons vanilla
  • 1 teaspoon lemon zest
  • Garnish
  • Coconut whip topping
  • Fresh strawberries

Instructions

  1. Make the coconut crust. Line a 7” springform pan with parchment paper and preheat oven to 350 degrees.
  2. Pulse the crust ingredients in a food processor until ingredients begin to come together and mixture can be pressed firmly together.
  3. Transfer the crust mixture to prepared pan and press evenly into pan, using a glass with a flat bottom if needed to ensure an even and packed base. Place the crust in the pre-heated oven for 12-15 minutes or until the crust is golden brown. Once golden brown remove the crust from the oven and set aside to cool.
  4. Make the strawberry filling. Soak the cashews in water to cover overnight (in the fridge) or in boiling water for 30 minutes. Drain and set aside.
  5. In a high-powered blender, combine all the filling ingredients (including the drained soaked cashews) and blend until smooth, approximately 2 minutes.
  6. Pour the strawberry filling into springform tart pan over the coconut crust. Freeze the cheesecake for 6-8 hours or overnight.
  7. Remove from freezer 20 minutes before serving and top with coconut whipped cream and strawberries to garnish!
https://jillianharris.com/strawberry-coconut-vegan-cheesecake/

Jillian Harris Coconut Strawberry Vegan Cheesecake

Make sure to let us know if you end up making this for Mother’s Day! We would LOVE to hear what you think of it!!

xo

Tori

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  1. Stephanie says:

    Sounds delicious, however the instructions say to preheat oven to 350 but nowhere else in the instructions tell you when to put the cheesecake in or for how long.

  2. Anne says:

    Hoping to try this weekend! Did you use canned coconut milk?

  3. Ang Edwards says:

    What we need the oven on for? What do we cook?

    How much water to soak the cashews?

    • Jillian Harris says:

      You will need to bake the crust for 12-15 minutes (or until golden brown) … and you only need enough water to cover the cashews! xo

  4. Cara says:

    How long do you bake the crust for? Very inexperienced here ?

  5. Kristy says:

    Recipe says to heat oven to 350, but doesn’t say at which stage to put the cake in or for how long. Can you clarify please?

  6. Jane says:

    You indicate that the oven should be preheated but do not give instructions to bake. Is just the crust baked or the whole cheesecake? And for how long?

  7. Kristen Powell says:

    Hello, I’m in the process of making this now, how long does the crust bake for?

    Thanks!
    Kristen

  8. Pam Krafft says:

    You mentioned heating oven but do. not provide instructions for how long to back the pecan crust? Please advise… thanks much!

  9. Rachel says:

    How long should you bake the crust for? So excited to try this recipe!

  10. Connie says:

    Ho long do you bake the crust for?

  11. Kieran says:

    I think a step might be missing. Step 1 calls for turning on the oven but there are no further instructions about baking anything. Does the base require any baking time? Thanks.

    • Jillian Harris says:

      Yes!! Place the crust in the pre-heated oven for 12-15 minutes or until the crust is golden brown. XO

  12. Jennifer Sunega says:

    Hi There,

    I tried the recipe out for Mother’s Day and it was awesome! I just was a bit confused when making it as it mentions pre-heating the oven to 350, but then doesn’t mention the oven again? Are you supposed to bake the crust? Just curious if I missed a step.

    Thanks!

    • Jillian Harris says:

      Thank you for pointing that out! It’s been added! You need to place the crust in the pre-heated oven for 12-15 minutes or until the crust is golden brown. XO

  13. Marina says:

    Can I substitute the cashews with other nuts?

  14. Emily says:

    Did you use canned coconut milk?

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