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Spring and Summer are the best seasons for some of our favorite fruits, particularly berries. This raw delight is a perfect cool, creamy treat while enjoying the sun. The rich vanilla base, strawberry swirl and chocolate crust come together for the perfect dessert combination.
Note: If you are looking for a bite-sized dessert, try making cheesecake pops on a stick! Save some of the chopped strawberries to create layers.
Ingredients
- Filling:
- 3 cups soaked cashews or sunflower seeds
- 3/4 cup coconut milk
- 1/3 cup lemon juice
- 2 Tbsp vanilla extract
- 1/4 tsp salt
- 3 Tbsp lecithin
- 1 cup coconut oil
- 2 cups strawberries (for swirling)
- Crust:
- 1 3/4 cups almonds (or any mixed nuts and seeds)
- 3 Tbsp cacao powder
- 3 1/2 ounces date paste (or 6 Medjool dates)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tsp cinnamon
Preparation
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Crust:
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Combine all ingredients in a food processor (reserve ½ the date paste) and process. If it starts to rise up the sides, push it down until everything is well combined.
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Add the 2nd half of the date paste and process.
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Distribute crust evenly on the bottom of lightly oiled pan (using coconut oil).
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Put a little coconut oil on your clean hands to get the crust in the pan. I found this keeps the crust from sticking to your hands—a very frustrating experience.
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Refrigerate until filling is ready.
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Filling
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Combine all ingredients for filling except for coconut oil, lecithin and strawberries.
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Blend well until smooth and creamy, about 5 minutes.
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Stop blending and add the lecithin and melted coconut oil then blend until smooth.
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Remove 1 ½ cups of the mixture and set aside.
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Put the original mixture in the pan containing the crust.
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Take the reserved filling and add the strawberries.
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From here you can swirl or layer depending on what you want to go for!
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When you are done swirling or layering, freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
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Serve and enjoy!
