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    Strawberry & Coconut Dairy-Free Cheesecake

    • Dairy-Free
    • Entertain with Tofu
    • Vegan
    • Soft Tofu
    • Dessert

    A fresh, dairy-free spin on a dessert classic.



    1 pkg Sunrise Soft Tofu , blended
    1 avocado
    2 cups strawberries
    1 cup cashews, raw, unsalted
    2 tbsp lime juice
    3 tbsp honey
    ½ tsp vanilla extract
    ¼ cup coconut oil
    6-8 Strawberries (for garnish)
    1 cup Graham Cracker Crumbs
    ½ cup Shredded Coconut, sweetened
    3 tbsp melted coconut oil
    ¼ tsp salt


    1. Soak the cashews in hot water for ½ hour.
    2. To make the crust, mix together the graham cracker crumbs, shredded coconut, salt and melted coconut oil. Scoop 1/3 cup of the mixture into 6 individual serving glasses. Pack down the crust. Place in refrigerator to firm up.
    3. Drain the cashews and place them into a food processor or blender with the remaining filling ingredients. Blend until fully incorporated and smooth.
    4. Pour 1/3 cup of the filling mixture into each serving glass and smooth out the surface using a spoon. Chill in the refrigerator for an hour or more. Garnish with sliced strawberries before serving.

    Substitute strawberries for your favourite fruit, mango, raspberries, etc.

    Best made with: