Strawberry Cheesecake
- prep time - 30 mins
- cook time - 20 mins
- total time - 47 mins
- serves - 12
This Strawberry Cheesecake is the perfect dessert for Summer. Mixing vegan cream cheese with vegan yogurt is the secret trick.
Ingredients
FOR THE BASE:
- 120g Oat flour
- 30g Coconut oil, melted
- 30g Maple syrup
- 150g Vegan cream cheese
- 200g Vegan yogurt
- 70g Performance Vanilla
- 30g Maple syrup
- 200g Strawberries
- 30g Maple syrup
Instructions
- Preheat oven to 180C and lightly grease an 8-inch spring-form cake tin.
- Mix together the ingredients for the crust and press into the tin.
- Bake for 15-20 minutes until lightly golden. Set aside to cool.
- Mix together the ingredients for the filling using a blender, electric whisk or by hand!
- Pour this over the base and set into the fridge to set overnight.
- Heat the strawberries with the maple syrup in a saucepan over medium heat. Once the strawberries are soft, remove from the heat and gently mash with a fork.
- Remove the cheesecake from the tin then pour the cooled strawberries on top.
