Click here to printStrawberries & Cream Cheesecakes
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.
Makes 9 Mini Cheesecakes
ingredients
Base
- ½ cup Almonds
- ¼ cup Shredded Coconut
- ¼ cup Caramelised Buckinis Clusters
- 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
- 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
- 2 tsp lemon juice
- Pinch Himalayan sea salt
method
- Step 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.
- Step 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.
- Step 3 :Now move onto the Strawberry Cheesecake layer. Melt the coconut oil and set aside to cool for 5 minutes.
- Step 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.
- 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.
- Step 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.
- Step 7 :To finish garnish cheesecakes with remaining strawberry sauce, strawberries dipped in melted Dark Chocolate and Chocolate Buckinis Clusters.
Article printed from Loving Earth: https://lovingearth.net/