Strawberry Cheesecake

Satisfy your sweet tooth with the luscious flavors of this plant-based strawberry cheesecake from the UPMC Catering Department.

Sweetened with agave nectar and enriched with coconut milk, this dessert offers a perfect balance of indulgence and wholesome goodness.

The crust’s delightful blend of dates and walnuts provides the perfect nutty base for the velvety-smooth cheesecake filling. And the fresh strawberry slices on top provide bliss with each mouthwatering bite that'll have you coming back for more.

Enjoy the guilt-free pleasure of this vegan strawberry cheesecake and savor the taste of nature's bounty.

What You Need to Make Plant-Based Strawberry Cheesecake

• 6 oz. dried, pitted dates.
• 1 cup shelled walnut halves and pieces.
• 1-1/2 cup raw whole cashews.
• ½ cup agave nectar syrup.
• 2/3 cup canned unsweetened coconut milk.
• 1 lemon, juiced.
• 1/3 cup organic coconut oil.
• ¼ cup fresh sliced strawberries.

How to Make Strawberry Cheesecake

1. Add dates to a food processor and blend until small bits remain.
2. Add nuts and process into a meal.
3. Lightly grease a standard 12-slot muffin tin.
4. Scoop in heaping, 1 Tbsp. amounts of crust and press with fingers.
5. Add all filling ingredients to a blender and mix until very smooth.
6. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap.
7. Freeze until hard – about 4 to 6 hours.
8. Once set, remove from muffin tin and top with strawberry slices to serve.

Plant-Based Strawberry Cheesecake Nutrition Facts

Yield: 12
Portion: 1 serving

• Calories = 329 kcal.
• Carbs = 29.6 gm.
• Protein = 5.5 gm.
• Fat = 23.4 gm.
• % Cal./Fat = 60.0%.
• Chol. = 0 mg.
• Sodium = 6 mg.
• Fiber/Dietary = 2.4 gm.
• Calcium = 25 mg.