I get really excited when I make a raw dessert. Even though I have been making them for years, I still get amazed after each creation how rich and delicious they taste without any dairy. I get excited curating desserts using whole foods, natural sweeteners, and dairy-free alternatives to share with my friends and family.
Usually, I will serve the cake and say nothing until everyone is half-way through devouring the dessert before I explain there is no refined sugar, dairy, gluten, or eggs. People are always blown away by how rich and creamy a dessert with nuts and coconut milk can be, while not tasting like a nutty dessert.
This Strawberries & Cream “Cheesecake”, is a great way to enjoy the beautiful strawberries growing in my garden right now. However, you can change the fruit to adjust with seasons and create new flavors of your own. This cake is packed with healthy fats, vitamin C, protein, fiber, and minerals like calcium and zinc. I always love finding ways to indulge in a tasty dessert and no feel bloated after, this dessert does the trick.
Strawberries & Cream Cheesecake
Ingredients
Base
- 1 cup dates, pitted (soaked for 2 hours)
- 1 cup raw, unsalted almonds
- 1/2 cup shredded coconut
- pinch fine sea salt
Filling
- 2.5 cups cashews (soaked 2 hours)
- 2 cups strawberries
- 1 cup full fat coconut milk
- 1 lemon juice & zest (reserve zest for topping)
- 1/2 cup good quality raw honey or maple syrup for the vegan version
- 1/4 tsp sea salt
- 1/2 tsp vanilla
- 1/2 cup melted coconut oil
Topping (optional)
- 1-2 tbsp zest of the lemon
- 1/2 cup sliced strawberries
Instructions
Base
- Soak the dates and cashews in separate bowls filled filtered water for 2 hours before starting. Rinse and drain each and then it's time to make the cheesecakes
- Place all the base ingredients into a blender and process for 2-4 minutes based on your blender. The base should be mixed and sticky to the touch.
- Press the base mixture firmly into the base of a 8" springform pan. Pop it into the freezer to set while you make the filling.
Filling
- Place the strawberries into the blender and process until smooth Next add the remaining filling ingredients except for the coconut oil and blend.
- Once the mixture is smooth, turn the blender on its lowest setting, remove the lid and slowly add the melted coconut oil, while the blender is going. This creates a "silk blanket" and gives the filling a smoother texture.
- Remove the cake pan from the fridge and pour the blender mixture over the base. Cover the cake with wrap and place in the freezer for 6-8 hours (i usually like to let it set overnight and decorate and serve the next day).
Topping (optional)
- Remove the cake from the pan and set onto a nice plate. Arrange sliced strawberries and top with the lemon zest. I like to add edible flowers or grate dark chocolate on top too.
