Gluten-Free Vegan No-Bake Strawberry Cheesecake

Enjoy this rich gluten-free and vegan strawberry cheesecake that doesnt need to be baked. It has a nutty oat crust with a creamy cashew filling on top. There is also a sweet and sour strawberry layer on top.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 2 cups fresh strawberries, hulled
• 1/4 cup coconut sugar
• 1 tablespoon agar agar powder
• Fresh strawberries for topping

Instructions:

In a food processor, blend the rolled oats until finely ground

Add soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and lemon juice to the food processor

Blend until smooth and creamy

Press the mixture into the bottom of a lined cake pan to form the crust

Place in the freezer while you prepare the filling

In a saucepan, combine fresh strawberries and coconut sugar

Cook over medium heat until strawberries break down and mixture thickens, about 5-7 minutes

Remove from heat and stir in agar agar powder until completely dissolved

Pour the strawberry mixture over the crust and spread evenly

Return to the freezer to set for at least 4 hours or until firm

Once set, remove the cheesecake from the pan and let it thaw slightly before slicing

Top with fresh strawberries before serving