Vegan strawberry swirl “cheese” cake

This cruelty-free “cheese” cake is absolutely delicious! I made it for my non-vegan family and they all loved it! Without further ado, here’s the recipe:


Yum yum yum!

For the crumbly base:

6 figroll biscuits (check the ingredients to make sure they’re vegan – some brands aren’t)

6 rich tea biscuits

120g walnuts

40g desiccated coconut

150g dates, soaked in hot water for 10 mins

1. In a blender or food processer, blend the biscuits, coconuts and walnuts until the mixture resembles breadcrumbs.

2. Strain the dates, add them to the mixture in the blender and blend until well combined.

3. Press the mixture into a 10 inch/25cm cake tin (if you don’t have a cake tin, any other sort of dish will do – it won’t be going in the oven). Leave the base in the freezer to firm up while you make the filling.

For the strawberry “cheese” filling:

320g cashew nuts

1 tin coconut milk (just use the creamy part at the top – keep the rest of the liquid for a curry or another dish)

125g pot strawberry or raspberry flavour soya yoghurt (I used the Alpro brand)

juice of half a lemon

1 tsp vanilla extract

4 tblsp maple syrup or agave nectar

120g frozen strawberries, thawed (you can do this in the microwave. If some juice comes out when they’re defrosting, use that too).

  1. Blend the cashews until they’re just little crumbs.

      2. Add the rest of the ingredients and blend until smooth. This might take some time,                but you need to keep blending until all the lumps are gone. I transferred the mixture            over to a liquidiser because the food processor I was using wasn’t really getting rid of            all the lumps.

       3. Pour the mixture into the cake tin on top of the base.

For the strawberry swirl:

4 or 5 frozen strawberries, thawed and blended with 2 tablespoons of water to form a runny purée.

Drop a few small spoonfulls of the strawberry purée onto the cake. Gently mix it around with a fork to create a swirl effect.

Leave the cake in the freezer for 3 to 4 hours to firm up.

Put it in the fridge for about half an hour before you intend on eating it to allow it to thaw out so that it’s soft enough to slice up easily and eat.

Cheese cake



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