This cheesecake is juts the perfect summer dessert. Strawberries are now in season and I just can’t get enough of them! This gorgeous fruit is so versatile and it can be used in so many ways, from smoothies to porridge, cakes and even salad! I made this cheesecake for a family lunch and everybody loved it! It’s rich and indulgent bit still made with wholesome and nourishing ingredients and the contrast between the strawberry and the chocolate base is just to die for.
For this recipe I have been using the amazing products from Vitacoco which I have been loving for years. The coconut oil works perfectly in any kind of raw or baked dessert and the Light coconut milk is ideal to create the creamy strawberry filling.
For the base:
1 cup of almonds
1 cup of shredded coconut
1 cup of pitted medjool dates
2 tablespoons of raw cacao powder
For the filling:
2 cups of raw cashews soaked in water for at least 4 hours or overnight
1/4 cup of melted Vitacoco Coconut Oil
1/2 cup of Vitacoco Coconut Milk
3 tablespoons of maple syrup
1/2 cup of fresh or frozen strawberries
A dash of vanilla extract
Toppings/ Decoration (optional) :
Start by making the base. Place the almonds and the shredded coconut into a food processor and blitz until you have a coarse kind of flour. Add the other ingredients and blitz again until you have a sticky mixture when pressed between your fingers.
Lightly grease a cake mould with some coconut oil or line it with some baking paper. Transfer the mixture to the tin and press it down with you fingers until you have a compact base. Place the tin in the fridge to set while you are making the filling.
For the filling simply place all the ingredients into a blender and blend until you have a super creamy and smooth consistency. You might need to scrape the sides from time to time and blitz again. Pour the strawberry cream on top of the base and level it out with a spatula. Place the cheesecake to set in the freezer for at least 3 hours until the filling is completely solid.
Decorate with your favourite decoration and enjoy!
Store any leftover in an airtight container in the freezer for 1 week.