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Strawberry Basil Vegan Cheesecake (grain-free)

May 25, 2018 By Hana 21 Comments

Strawberry Basil Vegan Cheesecake (grain-free)

I’ve made many amazing cakes, but this Strawberry Basil Vegan Cheesecake is one the best. The strawberry basil combination is just beautiful, very understated, soft and the texture is light as a feather.

It is a classic combination, yet it’s the first time that I’m trying these flavours in a dessert, what a beautiful Summer recipe they make.

Strawberry Basil Vegan Cheesecake (grain-free)Strawberry Basil Vegan Cheesecake (grain-free)Strawberry Basil Vegan Cheesecake (grain-free)

It’s not a complicated recipe, but there are quite a lot of steps involved. You could make different variations of this cake depending on your time. Make it only with the strawberry layer and decorate with fresh strawberries. You could also make it as an 8″ cake, omit the piping decoration, that way you will have an even strawberry and basil layers. Or just make it as you see it, which I recommend :)

I’ve made the crust with almonds, sunflower seeds and dried figs, figs are not as sweet as dates and the flavours are more subtle which I think works really well with the rest of the flavours in this recipe.

The strawberry layer is a mix of cashews, coconut butter, lemon zest & juice, maple syrup and strawberries and tastes just so lovely.

Strawberry Basil Vegan Cheesecake (grain-free)Strawberry Basil Vegan Cheesecake (grain-free)

The basil layer is a mix of cashews, coconut cream, coconut oil, lemon zest & juice, maple syrup and blanched basil. The coconut cream makes it lighter than coconut butter & I find it’s more smooth for piping. You have to blanch the basil first, only few seconds until just wilted to keep the vibrant green colour.

My basil frosting didn’t set into perfect pipable consistency in the fridge so I’ve left it in freezer for 1 1/2 hours, then I’ve whipped it with an electric whisk and it was perfect. I piped the frosting on top of the cake while still in the tin and then left it in freezer until solid. Only then I’ve removed the cake from the tin. That way it was defrosting the same time as the rest of the cake before serving. But you could also pipe the frosting just before serving if you prefer.

Enjoy the recipe & let me know how you like it :)

Much Love Hxx

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Strawberry Basil Vegan Cheesecake (grain-free)Strawberry Basil Vegan Cheesecake (grain-free)

Strawberry Basil Vegan Cheesecake (grain-free)
 
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Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Crust layer:
  • 60g almonds (1/2 cup)
  • 70g sunflower seeds (1/2 cup)
  • 100g dried figs, about 5 large figs (1/2 cup)
  • ¼ lemon, zest
  • pinch pink salt
  • 1tsp maple syrup

  • Strawberry layer:
  • 250g strawberries (2 cups)
  • 120g cashews, soaked overnight (1 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 60ml maple syrup (1/4 cup)
  • 1tsp vanilla
  • 100g coconut butter (1/2 cup)
  • 2tbsp coconut oil

  • Basil layer:
  • 35g fresh basil (1 cup)
  • 120g cashews, soaked overnight (1 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 60ml maple syrup (1/4 cup)
  • 1tsp vanilla
  • 1 can full fat coconut milk, refrigerated overnight
  • 60ml coconut oil (1/4 cup)
Instructions
  1. Prepare 6" round cake tin with removable base.
  2. Crust layer:
  3. Place almonds and sunflower seeds into a food processor and pulse few times until coarsely ground. Add dried figs, lemon zest and salt and blend until the mixture comes together. Finally add 1tsp of maple syrup and blend again. You should have a sticky mix when pressed together.
  4. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  5. Strawberry layer:
  6. In a double boiler gently melt coconut butter with coconut oil and set aside.
  7. Rinse the soaked cashews under running water and place into blender. Add strawberries, lemon zest, juice, maple syrup and vanilla and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  8. Spoon the mixture onto the crust layer and smooth out the top. Place into a freezer for about 2 hours or until set enough for the next layer.
  9. Basil layer:
  10. Gently melt coconut oil and set aside.
  11. Blanch the basil for about 20 seconds in a pot of boiling water. Immediately rinse under cold water or place into an ice cold bath. Squeeze the excess water out before using.
  12. Rinse the soaked cashews under running water and place into blender. Add blanched basil, lemon zest, juice, maple syrup and vanilla. Scoop the solid part from the can of coconut milk, add to the blender and blend until smooth. Slowly add melted coconut oil and blend until incorporated.
  13. Spoon up to a half of the mix onto the strawberry layer and place back into freezer preferably overnight until set. Spoon the rest of the frosting into a bowl and place into fridge.
  14. Once the cake is completely set take the frosting out of the fridge. If it's not in a pipable consistency place into freezer for about 1 to 1½ hours. Once it thickens whip the frosting with an electric whisk and spoon into a piping bag fitted with a large star nozzle.
  15. Pipe on top of the cake keeping the cake in its tin and place back to freezer to set again.
  16. Once set carefully remove from the tin and place onto a serving dish.
  17. Leave to thaw before serving.
  18. Store in a fridge or freezer.
  19. Enjoy!
Notes
Cover the cake with a layer of baking paper and cling film on top to prevent frost bite when in freezer.
3.5.3251

Strawberry Basil Vegan Cheesecake (grain-free)Strawberry Basil Vegan Cheesecake (grain-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

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Comments

  1. Teresa says

    May 25, 2018 at 5:47 pm

    This is such a delicious cake – just perfect for the summer! I loved the texture & the flavour combination works so well! One of the yummiest cakes I’ve ever tasted.

    Reply
    • Hana says

      May 25, 2018 at 5:50 pm

      Thanks ever so much Teresa for your beautiful comment! I agree, it’s one of the loveliest cakes I’ve ever tasted too :) xxx

      Reply
  2. 2pots2cook says

    May 30, 2018 at 8:58 am

    So beautiful and creative ! Never thought of combining basil with strawberries ! Thank you so much!

    Reply
    • Hana says

      June 3, 2018 at 4:16 pm

      Thank you so much. It’s such a lovely combination :)

      Reply
  3. Mels says

    July 31, 2018 at 8:21 am

    do you have any substitution idea for dried figs? thankyou! :)

    Reply
    • Hana says

      July 31, 2018 at 8:23 pm

      Hi Mels, you can use medjool dates instead. Hope you like it :)

      Reply
      • Mels says

        August 9, 2018 at 9:52 am

        Thankyou! And probably coconut butterr can be substitute with anything else?

        Reply
        • Hana says

          August 12, 2018 at 2:57 pm

          Hi Mels, you can make the filling as in my Raw Vegan Strawberry Tart recipe using coconut cream and coconut oil. Please check the instructions there. I tend to prefer the coconut butter, it makes the cake more solid in texture, but this version will work too, but might need serving semi-frozen. Hope it goes well :)

          Reply
  4. Dagi says

    June 19, 2019 at 1:02 pm

    For how long would you need to store the strawberry layer in the fridge in case there is no option to keep it in the freezer to set?

    Reply
    • Hana says

      June 22, 2019 at 7:17 pm

      Hi Dagi, ideally you want to set it in the freezer. But if you only have access to the fridge then I would add extra coconut butter and set it in the fridge overnight. The basil layer would need freezer I think. Hope it goes well :)

      Reply
  5. Sandra says

    August 11, 2019 at 2:42 pm

    Hi Hana,

    Thank you for sharing the receipt! Can I substitute maple syrup with honey?

    Reply
    • Hana says

      August 13, 2019 at 3:20 pm

      Hi Sandra, yes, you can. Any light colour liquid sweetener will be fine. Hope you like it :)

      Reply
  6. K. says

    March 8, 2020 at 4:10 pm

    Hi! Funny question but still… How come border of your cake is so smooth? Do you put the creme directly into cace tin or do you cover the sides of the tin with some kind of paper? :) Thanks! By the way – gorgeous looking cake!

    Reply
    • Hana says

      March 21, 2020 at 9:33 pm

      Thank you so much! Yes, I use cake tin with removable base. I put the cake directly into the tin and then push it out once set and frozen. That way the surface stays smooth :)

      Reply
  7. Katja Ropoša says

    May 1, 2020 at 3:25 pm

    Hi hi! I have a question about coconut butter in strawberry layer. I don’t know what that is, because I am familiar just with coconut oil, milk, flour and flakes :) So what exactly is coconut butter? Can you give me some link to the product you use? Or, can you make your own coconut butter? Or :), can you replace it with some other ingredient, maybe cacao butter? Thanks. BTW, I will be making this very soon, so please, answer asap :))) Thanks. Katja

    Reply
    • Hana says

      May 1, 2020 at 5:40 pm

      Hi Katja, coconut butter is sometimes called coconut manna or creamed coconut. It’s basically blended desiccated (shredded) coconut into creamy butter which sets solid. You can make it yourself. I like to use it instead of coconut oil. Alternatively, you could set the cake with a mix of cacao butter and coconut oil. Hope this helps :)

      Reply
      • Katja Ropoša says

        May 9, 2020 at 3:36 pm

        Hi! I didn’t make it yet, because I have been waiting for you answer and I guess I missed it. You were really quick – thanks! :) So maybe I will try the mix of cacao butter and coconut oil instead (I making this for my mothers birthday and she don’t like the strong coconut taste) But I am afraid I will not get the right amounts :/ How much of each do you suggest? I melt both and mixed it in? thanks thank, you are the best :)

        Reply
        • Hana says

          May 9, 2020 at 6:45 pm

          Hi Katja, I suggest you use 1/3 cup (80ml) cacao butter and 1/4 cup (60ml) coconut oil. I forgot to mention you could also use coconut cream and coconut oil as in my Raw Vegan Strawberry Tart. You can follow the amount in that recipe. The layer would be a little lighter. Either way, I hope it will work well for you and your mum will love it :)

          Reply
          • Katja Ropoša says

            May 11, 2020 at 2:09 pm

            Thanks Hana! You are so nice! ;) Stay well. K.

  8. Tanya says

    July 23, 2020 at 10:28 pm

    Can I use coconut cream instead of the coconut milk ?
    I have one can which 35%far free. So looks like doesn’t feed on the recipe.

    Reply
    • Hana says

      July 25, 2020 at 2:41 pm

      Hi Tanya, I’ve used the coconut cream from the can of coconut milk in this recipe. If you already have coconut cream, you can use that instead, some coconut creams are lighter than others. Best to refrigerate the can and then use the solid part only. Alternatively, increase the coconut oil. You just need to make sure it sets well.

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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