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Vegan cheesecake slices with strawberries

theveganharmony
Servings 12 slices

Ingredients
  

Crust

  • 120 g ground almonds
  • 90 g flour
  • 8 g baking powder
  • 40 g coconut sugar
  • 60 g almond butter
  • 60 ml water

Cream

  • 200 g tofu
  • 130 g soy yogurt
  • 1 teaspoon vanilla extract
  • 5 g lemon peel
  • 20 ml lemon juice
  • 75 g agave syrup
  • 25 g corn starch

Strawberry cream

  • 200 g frozen strawberries
  • 25 g coconut sugar
  • 55 ml water
  • 2 g agar agar

Instructions
 

Crust

  • Put all of the dry ingredients in a bowl, mix, add almond butter and water and knead into a dough.
  • Place the dough between two layers of baking sheet and roll out into a square about 16 cm x 16 cm (6" x 6").
  • Place the rolled dough in a baking pan and prepare the cream.

Cream

  • Put all of the ingredients in a blender and blend into a smooth cream.
  • Pour the cream on top of the crust and bake for 30 minutes in a preheated oven at 180 °C.

Strawberry cream

  • While the bars are baking, prepare strawberries.
  • Put strawberries, coconut sugar and water in a pot. and bring to a boil. Cook until strawberries are soft, then place in a blender, add agar agar and blend. Pour back into the pot and simmer for 2 minutes.
  • Pour over the baked bars and, if desired, add strawberry slices and let it harden.
  • Cut into 12 pieces and serve.