Strawberry Vanilla Cheesecake
Ready in 30 minutes (freezing time 2-4 h)
Serves 12 people
Raw, Vegan, Gluten-free
- ½ cup desiccated coconut
- 2 cups almonds
- 6 Medjool dates
- 4 Tbsp spoons of coconut oil
- Pinch of the sea or pink Himalayan salt
- Cheesecake Filling
- 2 cups cashews, soaked
- 1 can of full-fat coconut milk (not the light version)
- ⅓ cup agave syrup (or pure maple syrup)
- 2 Tbsp lemon juice
- ½ vanilla pod
- pinch Himalayan pink salt
- ½ cup coconut oil
- ½ cup fresh or frozen strawberries
- 1 teaspoon of beetroot powder
- For making a crust, place coconut and nuts in the food processor and pulse-chop until small chunks form. Add dates one at a time. Add coconut butter, salt, and pulse-chop a few more times. If you can pinch the mixture between your fingers and it holds together, it’s ready. If not add another date or a tablespoon of water. Gently press into the pie pan. Place it in the freezer to set.
- For the white cream filling, gently melt the coconut oil using the method above. Place the soaked and drained cashews into a high-speed blender with coconut milk, agave syrup, lemon juice, inside of the vanilla pod, and salt. Blend until super smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running until well combined and smooth. Pour half the mixture onto the prepared bases and return to the freezer to set.
- For the top layer, Add the beetroot powder and strawberries to the remainder of the filling mix until you reach your desired frosting color. Pour on top and return back to the freezer.
- Decorate with fresh strawberries, edible flowers, or fresh mint leaves.
This raw strawberry cheesecake will keep in a sealed container in the fridge for up to 5 days, or in the freezer for one month. You can also make this cake in a 12-cupcake tray.