Fructose Free Vegan Strawberry Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
For the filling
- 2 ½ cups raw cashews, soaked in cold water for at least 6 hours, then drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple syrup
- ⅓ cup refined coconut oil, melted
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
For the strawberry topping
- 1 lb fresh strawberries, hulled and halved
Ingredient noteA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp agar-agar powder
Instructions
- 1
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse 8–10 times until coarsely chopped. Add the pitted dates and 1/4 tsp salt, then process continuously until the mixture clumps together and holds its shape when pressed between your fingers, about 1–2 minutes.
- 2
Transfer the crust mixture to the prepared pan and press it firmly and evenly across the bottom using the flat bottom of a measuring cup or glass, building it up slightly at the edges. Place the pan in the freezer while you prepare the filling.
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