Easy Vegan Strawberry Cheesecake
2 cup raw cashews
6 tablespoons coconut oil, liquified
1 teaspoon vanilla extract
8 tablespoons maple syrup
1 ripe banana
1 Pre-made Graham cracker crust
6 tablespoons vegan butter
8 large strawberries
6 pitted medjool dates
1. Cheesecake Filling- Place cashews, coconut oil, juice of a whole lemon, vanilla extract, syrup and banana in a food processor and blend until the filling is smooth in texture. Pour evenly on top of graham cracker pie crust.
2. Strawberry Topping- In a food processer, mix the dates, strawberries and lemon juice, then spread on top of the filling layer. Garnish with slices fresh strawberries. (optional)
3. Freeze over night.
4. Remove from freezer and let it thaw out for an hour.
5. Enjoy for breakfast, as a light snack or for dessert!
Makes up to 8 slices!
You can also try this recipe with other fruit topping such as pineapples, blueberries, or raspberries!