Vegan Cherry Strawberry Cheesecake

Я очень люблю десерты с клубникой. Этот чизкейк «Вишня-клубника» является продолжением серии рецептов с фруктами и ягодами. Недавно я приготовила клубничный чизкейк без выпечки. Он придает десерту волшебный вкус и аромат. Сегодня я решила добавить вишню в свой рецепт клубничного чизкейка . Сейчас вы узнаете, что из этого получилось.

Ингредиенты рецепта

Миндальная мука – основа для коржа. Миндальную муку можно приготовить самостоятельно. Очищенный миндаль измельчите в блендере или кофемолке. Я предпочитаю использовать кофемолку. В нем процесс измельчения идет быстрее и получается более мелкая текстура.

Кокосовое масло – и в корочке, и в начинке. Обычно я использую рафинированное кокосовое масло. Сначала растопите кокосовое масло.

Кешью : перед приготовлением замочите в холодной воде на 8 часов или на ночь.

Кокосовое молоко — жидкий ингредиент рецепта. При желании можно использовать кокосовый крем.

Кокосовый сахар – сладкая радость нашего рецепта. Кокосовый сахар можно заменить любым подсластителем. Включая кленовый сироп.

Экстракт ванили – придаст чизкейку волшебный вкус.

Свежая клубника и вишня – главные герои десерта. Вся клубника будет засыпана начинкой. А мы добавим в нашу начинку часть вишни кусочками.

How to make Cherry Strawberry Cheesecake

As usual, we start the process of making Cherry Strawberry Cheesecake without baking by preparing the pan. The shape can be split or in the form of a ring. Place parchment paper on the sides of the pan. Now you can start preparing the dessert and we start with the crust.

Crust

In a bowl, combine almond flour and melted coconut oil. Mix everything with a spoon or silicone spatula until the almonds are combined with the butter. Next, put the almonds and butter into the pan and spread over the bottom. Press the almonds down firmly with a spatula until they form a solid, dense layer. Place the crust in the freezer for 15 minutes. After that, start making the filling.

Cherry Strawberry Cheesecake Filling

Our cheesecake filling has two layers. First of all we will make a strawberry layer, and then a cherry layer.

Strawberry layer

Add cashews, melted coconut oil, coconut milk, strawberries, coconut sugar and vanilla extract to a blender jug. Grind everything in a blender until smooth. Next, put the filling in a bowl and add the cherry pieces. I divided each cherry into 4 parts. Then spoon the cherry filling into the pan onto the crust. Place the pan in the freezer for 1 hour. When the filling has hardened, start making the cherry layer.

Cherry layer

The process of preparing this layer is similar to the previous one. Using a blender, puree soaked cashews, coconut milk, melted coconut oil, cherries, vanilla extract and coconut sugar. Next, pour the mixture on top of the strawberry layer.

Then place the pan in the freezer for 1 – 2 hours until the filling hardens. When the cheesecake has hardened, remove the dessert from the mold and cut into pieces. Before cutting the dessert, heat the knife in hot water and wipe dry with a towel. a warm knife will make smoother cuts. You can decorate the top of the cheesecake with fresh fruit.

That’s it, our Cherry Strawberry Cheesecake is ready. Share the recipe with your friends. Write comments, I’m interested in your opinion.

Enjoy!

Be healthy and love yourself!

Vegan Cherry Strawberry Cheesecake

Recipe by Здоровые домашние торты | ВладимирCourse: Gluten free, Vegan

Servings

8

servings

Prep time

20

minutes

Cooking time

3

hours 

20

minutes

Calories

357

kcal

Ingredients

• Crust

• 1 cup (100g / 3.6oz) almond flour

• 2 tablespoon refined coconut oil, melted
  

• Strawberry layer

• 1 cup (150g / 5,3oz) cashews, soaked

• 1/4 cup (60g / 2.1oz) refined coconut oil, melted
  

• 1/4 cup (60g / 2.1oz) coconut milk
  

• 2/3 cup (100g / 3.6oz) strawberry

• 1 cup (150g / 5,3oz) cherry
  

• 2 tablespoons (30g / 1.1oz) coconut sugar

• 1 teaspoon vanilla extract
  

• Cherry layer
  

• 2/3 cup (100g / 3,6oz) cashews, soaked
  

• 3 tablespoons (45g / 1.6oz) refined coconut oil, melted
  

• 3 tablespoons (45g / 1.6oz) coconut milk
  

• 1/2 cup (80g / 2.8oz) cherry
  

• 1 tablespoon (15g / 0.6oz) coconut sugar
  

• 1/2 teaspoon vanilla extract
  

Instructions

• Crust
  
• In a bowl, combine almond flour and melted coconut oil. Place the buttered almonds in the pan and spread evenly over the bottom. Press the crust down well with a silicone spatula.
• Place the crust in the refrigerator for 15 minutes.
  
• Strawberry layer
• Place cashews, melted coconut oil, coconut milk, strawberries, coconut sugar and vanilla extract into a blender jug. Grind everything until smooth.
  
• Pour the filling into a bowl and add the cherry pieces. Mix everything.
  
• Spread the cherry filling onto the crust and spread evenly into the pan. Place the pan in the freezer for 1 hour until hardened.
• Cherry layer
  
• In a blender, puree the soaked cashews, coconut milk, melted coconut oil, cherries, vanilla extract and coconut sugar.
  
• Pour the mixture over the strawberry layer. Place the pan in the freezer for 1 – 2 hours until the filling hardens.
  
• Remove the cheesecake from the pan and cut into portions. Before cutting the dessert, heat the knife in hot water and wipe dry with a towel. a warm knife will make smoother cuts.
  

Recipe Video

Notes

• Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
• Form 16 cm / 6 inch  and parchment paper.
• Soak cashew nuts for 8 hours or overnight before cooking.
• Before cutting the dessert, heat the knife in hot water and wipe dry with a towel. a warm knife will make smoother cuts.
• Store Cherry Strawberry Cheesecake in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.