No Bake Vegan Cheesecake

Step 1

Add walnuts and almonds to a food processor and pulse for 20 seconds. Then, add the dates and pulse for 20 seconds before finally adding in the maple syrup and pulsing until everything is combined.

Step 2

Grease two 4" springform pans or one 8" springform pan with coconut oil, then scoop the mixture out of the food processor and press it into the bottom of the pan(s); set aside.

Step 3

Next, make the filling: add cashews, lemon juice, milk, and syrup to a blender and blend until smooth. Scoop mixture out on top of the crust, using the back of a spoon or a spatula to smooth it out.

Step 4

For the topping: heat strawberries, lemon juice and sugar in a saucepan and simmer for 10 minutes until the strawberries are soft. Pour topping on top of cheesecake, then place the cheesecake in the freezer for at least an hour.

Step 5

Before serving, remove cheesecake from the freezer and wait 5-10 minutes before cutting.