07 Jun Vanilla Bean Cheesecake with Strawberry-Goji Compote (Vegan, Gluten-Free, & Refined Sugar-Free)
This no-bake Vanilla Bean Cheesecake with a Strawberry-Goji Compote is a vegan, gluten-free, and refined sugar-free cheesecake made with a sesame-hemp crust, creamy vanilla-lime cashew filling, and topped with a sweet strawberry-goji berry compote. This healthy cheesecake is sure to satisfy your cravings.
The goji berry also known as the wolfberry is a reddish-orange berry that grows on a shrub that belongs to the nightshade family native to China. Legends passed down, say that monks consumed these berries steeped in hot water to aid their meditation practice and obtain greater vitality. It has been eaten for generations in hopes of reaping the reward of longevity.
It is likely these legends and ideas are accurate as the energetic essence of the goji berry lends itself to these qualities. It can help us step into our feelings in order to release painful emotions while maintaining equanimity. Equanimity is a state commonly talked about in Buddhist practice where the person achieves a state of composure and non-judgement while experiencing any phenomena—painful or joyful. This practice and the essence of the goji berry coincide making it a very useful tool for meditation practice or other inner work to create profound shifts in your life.
I talk about the physical benefits and nutritional facts of goji berries in this Raw Goji Chocolates recipe.
I hope you love this cheesecake! It’s:
A little citrusy and tangy
& Comparable to a real cheesecake
This cheesecake is perfect for any occasion, an after dinner treat, for special events like graduation, or for breakfast. I’ve definitely had my fair share of cakes and brownies for breakfast. Anyone else?
If you’re in the mood for more no-bake cheesecakes check out these recipes: Turtle Cheesecake, Chai Chaga Cheesecake, Strawberry Vanilla Cheesecake with Chocolate Ganache, and Cranberry Cheesecake Infused with Rosemary.
If you try this recipe, let me know by leaving a comment below or sharing a picture with me on Instagram @gillianelizab3th. I love seeing what you come up with!
- ½ cup sunflower seeds
- ½ cup hemp hearts
- 3 medjool dates, pitted
- 2 tablespoons coconut oil, melted
- Pinch of pink Himalayan salt
- 2 cups raw cashews, soaked and strained
- ½ cup full-fat coconut milk
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted
- 1 lime, juiced
- 1 vanilla bean (de-seeded) or 1 tablespoon vanilla extract
- Pinch of pink Himalayan salt
- 1¼ cup strawberries, thinly sliced
- ¾ cup dried goji berries
- 2 tablespoons pure maple syrup or agave
- 3 tablespoons filtered water
- OPTIONAL TOPPINGS:
- Lime leaves
- Lime slices
- Liberally grease a 7-inch springform pan with coconut oil and set aside.
- Place all of the crust ingredients into a high powered blender or food processor and mix until it starts to combine (it should start to pull away from the edges while keeping some texture).
- Evenly press the mixture into the bottom of the pan and set in the freezer while you prepare the filling.
- Rinse your high powered blender or food processor. Add all of the filling ingredients and blend/mix until creamy.
- Pour on top of the crust in the springform pan. Smooth out the top by gently shimmying the pan back and forth and tapping against the counter a few times to release any air bubbles.
- Place in the freezer for at least 3 hours to set.
- To make the compote combine all of the compote ingredients in a small saucepan and bring to a boil over medium-high heat. Stir occasionally (about 5 minutes). Once boiling turn the heat down to medium and continually stir until you get a thicker sauce (about 5 minutes). Allow the compote to cool slightly before topping the cheesecake. Decorate with optional toppings.
- Serve warm or set in the freezer for about 30 minutes.
- Store the cheesecake covered in the freezer for up to 3 months or in the refrigerator for 5 days.