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

1. 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.
2. 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.
3. Now move onto the Strawberry Cheesecake layer. Melt the coconut oil and set aside to cool for 5 minutes.
4. 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.
5. 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.
6. 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.
7. 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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