Raw Strawberry & Chocolate Cheesecake

I couldn’t decide whether I wanted to make a strawberry cheesecake or a chocolate flavoured cheesecake, so I decided why not enjoy the best of both worlds! So here is a delicious, nutritious, vegan, gluten free, dairy free and refined sugar free, AMAZING sweet treat! This recipe does take a little time, so make sure you set aside enough time to let each layer freeze.

What you’ll need

Base:

  • 1 1/2 cups macadamia nuts
  • 1 cup dates
  • 2 tbsp coconut oil
  • 1 1/2 tbsp raw cacao powder

Filling:

  • 3 cups cashews (soaked overnight)
  • ½ cup coconut oil
  • ½ cup coconut cream
  • The juice of one lemon
  • ¼ cup natural maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup strawberries (fresh or frozen)
  • ¼ cup raw cacao powder

How to make!

  1. Place the Base ingredients into a food processor and blend until a consistent mixture is formed.
  2. Press evenly into the base of a cake tin and set in the freezer for approximately 15 minutes until firm.
  3. Clean the food processor and blend all the Filling ingredients except for the strawberries and the cacao powder.
  4. Once a thick creamy texture is formed, halve the mixture evenly. Add the strawberries to one half of the mixture, and the cacao powder to the other half of the mixture.
  5. Place the middle layer of choice (chocolate or strawberry) back into the food processor and blend until the mixture is again well combined. Set other half aside in the fridge.
  6. Pour mixture onto the base layer of the cake and set in the freezer for approximately 1-2 hours or until firm.
  7. Clean food processor and process blend the second half of the mixture. Pour on top of frozen layer and again set in freezer for another 1-2 hours or until cake is firm.
  8. Store in freezer and remove 10-15minutes before serving.
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