Today is my mom's bday so that means bday cake.... too bad we live about 8000km apart so she will have to eat this one with her eyes. Sorry, Mom. Love ya though 💗

It is on days like this I miss family and friends and ask myself why we moved to the other side of the world... well, there are a million good reasons for that. But that doesn't mean I feel a little sad today because I can't give my mom a big bday hug and a piece of my delicious, sweet, healthy cake. Thanks, technology for video chats…. And my dad is taking her on a day out, so I am sure she will have a great day. Cheers to mom!

But let’s talk about cake!

Though I must admit that I still haven’t found the perfect vegan cheesecake substitute, my hubby, Cambodian friends and I are digging recipes like this. So as always I made enough to share among the people I love.

Especially my Khmer (FYI: Cambodian people are called Khmers) friends are always surprised as healthy desserts and vegan lifestyle is often something completely new to them… I still haven’t even figured out the word vegan in Khmer. I think it just might not exist.

Vegetarian they know. They call that mhoop boue… or food of the monks… makes sense as they are Buddhists and should in theory all be vegetarian… however, this must be taken with a big grain of salt it seems….

Ready for a piece of cake?

NO-COOK VEGAN STRAWBERRY CHEESECAKE

INGREDIENTS

This recipe makes enough to fill a big cake mold or two of these smaller heart-shaped molds I used.

For the crust

¾ cup nuts of your choice (I used cashews)
½ cup dates, pitted
2 tbsp extra virgin coconut oil
2 tbsp raw cacao powder
¼ cup desiccated coconut

For the strawberry cheesecake layer

1 cup cashews, soaked overnight
2 cups strawberries, thawed
¼ cup extra virgin coconut oil
1 lime, juice only
1-2 tbsp ma[ple syrup

FYI: use fresh strawberries if available in your country. No strawberries here in Cambodia so I used frozen.

INSTRUCTIONS

Soak cashews for the cheesecake layer overnight.

In a blender, combine all crust ingredients and process until there are no big pieces left and the mixture comes together.

Press the mixture in your mold and freeze to set while you make the cheesecake layer.

If using frozen strawberries, allow them to thaw before blending or the coconut oil will harden and form lumps. When thawed, add all ingredients to a blender and process until smooth and creamy.

Pour over the crust, use a spatula or spoon to flatten. Freeze for at least 20 to 30 minutes to set.

Then you can either store in the fridge if you like the cheesecake to be soft and creamy. If you like it firmer, freeze and thaw for a few minutes just before serving. Delicious either way.

I served mine with a ginger-lime green tea.