The heat is on and the best way to deal with is this healthy and delicious strawberry cheesecake recipe. You need minimum 2 slices to cool down and 9 of 10 doctors recommend this! Ha!
This is a very easy recipe, that requires no baking or any extra special cooking skills. It's a gluten-free, dairy-free, vegan cheesecake recipe drizzled with the most amazing raw chocolate ...Most of all it's not heavy at all thanks to the lack of butter, cream cheese or eggs.
This healthy and delicious strawberry cheesecake recipe is loaded with loads of vitamins, minerals, fiber, healthy fats, protein and other good-for-you stuff. These are the ingredients I have used, mostly from Buywholefoodsonline which I am an ambassador for.
Medjool dates - I love these so much more than traditional pitted dates. They are the cream of the crop as far as dates are concerned and these are no exception prized for their succulence and sweetness. Get yours here.
Cashew nuts - they can be quite expensive, so I have used cashew nut pieces instead which work out cheaper. Cashews are an excellent source of protein, fibre, essential minerals and many other healthy properties. You can get them in here.
Coconut butter - be aware this is not the same stuff as coconut oil. Its more rich, smooth and creamy. It's basically made from raw coconut flesh, where coconut oil is just the oil that's been extracted from the coconut flesh. Pretty.Amazing.Stuff! You can get yours here.
Brown Rice Syrup - I really like this syrup; it has gentle sweet taste and helps to put all the flavours together. You can get yours in here.
Here's the healthy and delicious strawberry cheesecake recipe
Recipe
Healthy and Delicious Strawberry Cheesecake Recipe
Ingredients
- Base:
- 1,5 cups mixed nuts (I used almonds, hazelnuts, walnuts and cashews)
- 7 medjool dates, pitted
- 2 tablespoon raw cacao
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- Cheesecake Topping
- 1 punnet strawberries (400g)
- 2 cups cashews, soaked for 4 hours and drained
- 1 cup coconut butter
- ¼ cup brown rice syrup
- Juice from 1 big lemon
- Optional: Melted raw chocolate ( I used Chocolateeha)
Instructions
- To make crust pop the nuts in a food processor or blender and blend until finely chopped.
- Add in the remaining ingredients and pulse until you get a sticky dough
- Tip the mixture in your cake tin and press down firmly; I used the bottom of a glass to press the crust down, and it worked perfectly.
- To make the cheesecake topping pop all filling ingredients in a food processor and blend until smooth.
- Just let it run for a few minutes; the texture should be nice and creamy.
- Taste and adjust sweetness by adding more rice syrup if needed (I don't like it too sweet)
- Next pour the filling on top of base and spread out until smooth.
- Pop in the freezer for minimum 6 hours or preferably overnight.
- If you want to make it even more fancy pour over some melted raw chocolate
- Once fully frozen you can refrigerate it and serve with fresh strawberries
- It will last for up to a week in the fridge
Now tell me you don't want to try a piece right now! If you are yearning for more delicious cake recipes then you could do worse than this Bounty Cake or Peanut Butter Banana Cake. Remember to pin this recipe up for later!
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi
*Disclosure: I am an ambassador for Buy Whole Foods Online and some links in this article may be affiliate links. . Any purchases made through this/these link(s) are at no extra cost to you but give Hedi Hearts a small contribution towards new recipe creations. Thanks!
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