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Strawberry Cheesecake

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  • prep time - 30 mins
  • cook time - 20 mins
  • total time - 47 mins
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  • serves - 12

This Strawberry Cheesecake is the perfect dessert for Summer. Mixing vegan cream cheese with vegan yogurt is the secret trick.


  • 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


  1. Preheat oven to 180C and lightly grease an 8-inch spring-form cake tin.
  2. Mix together the ingredients for the crust and press into the tin.
  3. Bake for 15-20 minutes until lightly golden. Set aside to cool.
  4. Mix together the ingredients for the filling using a blender, electric whisk or by hand!
  5. Pour this over the base and set into the fridge to set overnight.
  6. 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.
  7. Remove the cheesecake from the tin then pour the cooled strawberries on top.

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