Strawberries & Cream Cheesecakes

Desserts

One of our all time favourite party cakes, our healthy version of the classic strawberries and cream combination is a consistent crowd pleaser- and always has our guests fighting over seconds.

Strawberries & Cream Cheesecakes

Print Recipe

Makes 9 Mini Cheesecakes

ingredients

Base
½ cup Almonds
¼ cup Shredded Coconut see product
¼ cup Caramelised Buckinis Clusters see product
1 ½ Tbsp Coconut Nectar
½ cup medjool dates, pitted
Pinch Himalayan sea salt
Strawberry sauce
3 cups of fresh strawberries (measure when chopped)
2 Tbsp rice malt syrup
Strawberry Cheesecake Layer
1 cup Raw Cashews, soaked for 4 hours
¼ cup Coconut Nectar
¼ cup full fat coconut cream
½ cup strawberry sauce (recipe below)
¼ cup Coconut Oil see product
1 Tbsp lemon juice
Cream Cheesecake Layer
1 cup Raw Cashews, soaked for 4 hours
⅓ cup coconut milk
¼ cup Coconut Nectar
½ tsp Vanilla Powder
2 Tbsp Ground Coconut Paste
2 Tbsp Coconut Oil, melted see product
2 tsp lemon juice
Pinch Himalayan sea salt

method

Step 1Firstly 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.  
Step 2To 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.
Step 3Now move onto the Strawberry Cheesecake layer. Melt the coconut oil and set aside to cool for 5 minutes.
Step 4Blend 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.
Step 5To 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.
Step 6Pour 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.
Step 7To finish garnish cheesecakes with remaining strawberry sauce, strawberries dipped in melted Dark Chocolate and Chocolate Buckinis Clusters.