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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
As I’ve been experimenting lately with different cashew cheeses, (here and here), I thought I’d take it even further with a cheesecake. And with the 4th of July right around the corner, I decided to add a bit of flair to the cakes with blueberries and strawberries as the flag. After all, what’s more American than stars and stripes?
3HRS
Total Time
$0.80
Cost Per Serving
Ingredients
Servings
12
us / metric
![Dried Fig](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
3/4 cup
Dried Fig
![Water](https://www.sidechef.com/ingredient/02b94080-fa4a-4b6d-a439-6d82bb36055b.jpg?d=96x96)
2 tsp
Water
![Cashew Nuts](https://www.sidechef.com/ingredient/c01853cc-a3cd-45c8-bab8-c529ef7819e9.jpeg?d=96x96)
1 cup
Cashew Nuts
![Light Coconut Milk](https://www.sidechef.com/ingredient/64fda91d-3234-4caf-b7b9-ca129e30c66e.jpg?d=96x96)
1/2 cup
Light Coconut Milk
![Coconut Oil](https://www.sidechef.com/ingredient/bafb1302-b969-4d50-a57f-1adb991e515b.jpeg?d=96x96)
4 Tbsp
Coconut Oil
Nutrition Per Serving
VIEW ALL
Calories
237
Fat
16.2 g
Protein
4.7 g
Carbs
21.9 g