Fill your cheesecake craving with these almost-too-pretty-to-eat Strawberries & Cream Cheesecakes, so divine just one won't be enough. A delectable dairy-free option to (almost) everyone's favourite dessert.
Ingredients:
BASE
- 1/2 cup almonds
- 1/4 cup shredded coconut
- 1/4 Caramelised Buckini Clusters
- 1 1/2 Tbsp coconut nectar
- 1/2 cup medjool dates, pitted
- Pinch Himalayan sea salt
STRAWBERRY SAUCE
- 3 cups of chopped fresh strawberries
- 2 Tbsp rice malt syrup
STRAWBERRY CHEESECAKE LAYER
- 1 cup raw cashews, soaked 4 hours
- 1/4 cup coconut nectar
- 1/4 cup full fat coconut cream
- 1/2 cup strawberry sauce (above recipe)
- 1/4 cup coconut oil
- 1 Tbsp lemon juice
CREAM CHEESECAKE LAYER
- 1 cup raw cashews, soaked 4 hours
- 1/3 cup coconut milk
- 1/2 tsp vanilla powder
- 2 Tbsp ground coconut paste
- 2 Tbsp coconut oil, melted
- 2 tsp lemon juice
- Pinch Himalayan sea salt
Method
- Firstly make the bases by combining the almonds, coconut, Buckinis and salt in a food processor, pulsing to combine until small crumbs form. Add the dates and coconut nectar, blending on high for 1 minute, until uniform. Press your base mixture into desired pans, and set in the fridge.
- To create the strawberry sauce combine the strawberries and rice malt syrup in a heavy-based saucepan. Cook over a low heat, stirring occasionally, until the mixture has been reduced to a volume of ¾ cup. Set aside.
- Now move onto the Strawberry Cheesecake layer. Melt the coconut oil and set aside to cool for 5 minutes.
- Blend all Strawberry Cheesecake layer ingredients (including cooled coconut oil) in a high-speed blender until very smooth and uniform. Pour mixture over the bases, bang to remove air bubbles. Set in the freezer. Note; we retained ¼ of the strawberry mixture and added 1 tsp Maqui Powder to create the thin purple layer. This is a delicious, but a very optional step.
- To make the Cream Cheesecake layer, melt the coconut oil and set aside to cool for 5 minutes. Blend all ingredients (including cooled coconut oil) in a high-speed blender, blending on high for roughly 2 minutes, ensuring your mixture is very smooth and uniform.
- Pour mixture over the bases, bang to remove air bubbles and set in the freezer until firm (4 hours). To serve, allow 20 minutes to defrost.
- To finish garnish cheesecakes with remaining strawberry sauce, strawberries dipped in melted Dark Chocolate and Chocolate Buckinis Clusters (omit for dairy-free option).

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