No-Bake Strawberry Cheesecake Brownies

No-Bake Strawberry Cheesecake Brownies

This recipe combines two of our favourite things…a creamy, cashew-based strawberry cheesecake and rich, sweet brownies.

Oh, and it doesn’t involve any baking. Amazing, right? Simply freeze the cake for two hours, then slice into ‘cheesecake brownies’ and eat immediately!

The texture will go soft if you leave it at room temperate for too long, but simply refrigerate if you can’t finish it all in one go.

And here’s a top tip: make sure you buy good quality tin coconut milk, otherwise the water might not separate from the cream when you refrigerate the tins. When you open the tins, you should be left with the sweet, creamy coconut at the top.

Enjoy!

No-Bake Strawberry Cheesecake Brownies

Print Recipe
No-Bake Strawberry Cheesecake Brownies
No-Bake Strawberry Cheesecake Brownies
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
No-Bake Strawberry Cheesecake Brownies
Instructions
  1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
  2. Line a 7” x 7” baking tin with greaseproof paper.
  3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
  4. Blend the almonds until fine and add the almond flour to a mixing bowl.
  5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
  6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
  7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
  8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
  9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
  10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
  11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
  12. Place the baking tin in a freezer for two hours, then serve immediately.

16 Vegan Recipes You Absolutely Have To Try This Christmas

Have a very vegan Christmas…

1. Festive Butternut Roast


Recipe via The Veg Space

2. Vegan Mince Pies with a Rich Home-Made Filling

Recipe via Elegantly Vegan

3. Best-Ever Cranberry & Pistachio Nut Roast

Recipe via Jamie Oliver

4. Vegan Gingerbread Cookies

Recipe via Emilie Eats

5. Mixed Mushroom Stuffing

Recipe via Jamie Oliver

6. Raw Santa Hat ‘Cheesecakes’

Recipe via So Vegan

7. Pecan and Mushroom Wellington

Recipe via Delightful Vegans

8. Vegan Sticky Toffee Pudding

Recipe via Lazy Cat Kitchen

9. Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Recipe via Julia’s Album

10. The Ultimate Vegan Yorkshire Puddings

Recipe via Huffington Post

11. Chocolate Orange Christmas Pudding

Recipe via Wallflower Kitchen

12. Vegan Nut Roast

Recipe via Jamie Oliver

13. Chocolate and Orange Twists

Recipe via Lazy Cat Kitchen

14. Whole Roasted Christmas Cauliflower

Recipe via So Vegan

15. Rum & Orange Chocolate Truffles

Recipe via So Vegan

16. Chocolate Peanut Butter Reindeer Cookies

Recipe via Fork and Beans

Raw Santa Hat Cheesecakes

Raw Santa Hat Cheesecakes

How good do these raw santa hat cheesecakes look? We’re really pleased with this recipe. It’s sweet, creamy, nutty and they just totally look the part.

If you can’t find coconut cream, simply buy a tin of coconut milk and leave it in the fridge to set. But make sure you buy a good quality tin of coconut milk with a high fat content, otherwise the water might not separate from the cream when it refrigerates.

When you open the tins, you should be left with the sweet, creamy coconut at the top.

Raw Santa Hat 'Cheesecakes'

Raw Santa Hat 'Cheesecakes'
– Full recipe bit.ly/2gZT0Bc

Posted by So Vegan on Tuesday, 6 December 2016


Print Recipe
Raw Santa Hat Cheesecakes
Raw Santa Hat Cheesecakes
Servings
18 hats
Ingredients
For the base
  • 1/2 cup walnuts
  • 1/2 cup hazlenuts
  • 2 tbsp cocoa powder
  • 10 dates pitted
For the cheesecake
  • 2 cups cashews soaked
  • 2 tbsp vanilla extract
  • 6 tbsp cocoa butter
  • 1/2 cup soya milk
  • 1/4 cup golden syrup
For the decoration
  • 1/2 cup coconut cream
  • 18 strawberries (stems removed)
Servings
18 hats
Ingredients
For the base
  • 1/2 cup walnuts
  • 1/2 cup hazlenuts
  • 2 tbsp cocoa powder
  • 10 dates pitted
For the cheesecake
  • 2 cups cashews soaked
  • 2 tbsp vanilla extract
  • 6 tbsp cocoa butter
  • 1/2 cup soya milk
  • 1/4 cup golden syrup
For the decoration
  • 1/2 cup coconut cream
  • 18 strawberries (stems removed)
Raw Santa Hat Cheesecakes
Instructions
  1. Soak the cashews in hot water for 1 hour.
  2. Place the base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.
  3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.
  4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.
  5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.
  6. Place the loaf tin in the freezer for 2 hours.
  7. Remove the loaf tin from freezer, turn out the cheesecake and cut it into roughly 18 even squares (depending on the size and shape of your loaf tin).
  8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.

#SoVegan

16 Delicious Vegan Desserts You’ll Definitely Want To Try

Try not to eat them all at once…

1. Gluten Free Peanut Butter Cup Brownies

Recipe via Beaming Baker

2. Lemon Baobab & Raspberry Bars

Recipe via Amy Le Creations

3. Cheery Cherry Tarts

Recipe via Healthy ‘n Happy

4. Lemon Tart

Recipe via Amy Le Creations

5. Homemade Chocolate Pistachio Block

Recipe via Pattys Foodography

6. Berry Nice Cream

Recipe via Lulus Dreamtown

7. Raw Chocolate Avocado Tarts

Recipe via Gluten & Refined Sugar Free (recipe in comments)

8. Creamy Lemon ‘n Raspberry Slice

Recipe via Healthy ‘n Happy

9. Coconut Lime Popsicles

A photo posted by Melissa Huggins (@veganhuggs) on

Recipe via Vegan Huggs

10. Raw Redcurrant Cheese Cake

Recipe via Myjuicykids_andme

11. Rocky Road Slice

Recipe via Healthy Eating Jo

12. Salted Caramel & Cashew Ice Cream Bars

Recipe via Blissful Basil

13. Vanilla & Chocolate Nice Cream Sundaes

Recipe via Papaya Sunshine

14. Chocolate Orange Chips

Recipe via Lilsipper

15. Buckwheat Choc Chip Pancakes

Recipe via Healthy Eating Jo

16. Coconut and Berry Minis

A photo posted by So Vegan (@wearesovegan) on

Recipe via So Vegan

Fig ‘Cheescake’ Pops

Fig Cheescake Pops

Makes 4 small pops.

Ingredients

1/4 cup almonds
2 dates
Pinch of salt
1 cup soaked cashews
4 tbsp lemon juice
1/4 cup coconut oil
1/4 cup agave syrup
1 tsp vanilla extract
2 figs

This recipe uses 4 small ice lolly moulds.

Fig ‘Cheescake’ PopsFig ‘Cheescake’ Pops
– Full recipe http://bit.ly/20Nok5H

Posted by So Vegan on Sunday, May 8, 2016

Method

1. Soak cashews in hot water for 1 hour.

2. Combine almonds, dates and salt in blender until finely ground, then set to one side.

3. For the cheescake mix, place cashews, lemon juice, coconut oil, agave syrup and vanilla extract in blender and blitz until smooth. Set to one side.

4. Cut figs in slices as wide as the mould.

5. Evenly distribute the base mix at the bottom of each mould, then pour one tablespoon of cheescake mix, followed by one slice of fig, and finally top with cheescake mix.

6. Gently tap the mould to remove any air bubbles. You can use one of the wooden sticks to gently move the cheescake mix and remove any difficult to reach air bubbles.

7. Freeze for 4-6 hours or overnight.

8. Remove from freezer and leave to soften for 10 minutes before removing from the moulds. If required, pour hot water over the moulds to help loosen the pops.