Raw strawberries and cream cheesecake made with a crumbly chocolate crust and a silky smooth strawberry and vanilla cream filling!
I wanted to start 2019 with a BIG bang, with something so delicious and inspiring! It is my first post for the year and I hope this sets the scene for what is to come from my blog for the rest of 2019. I haven’t created a cheesecake in a while, but I know how much you guys love them, so here you are!
This smooth, tasty strawberries and cream cheesecake is the go-to dessert for celebrations and entertaining. It’s super easy to make so you don’t have to be an expert in the kitchen to get this dessert right. This plant-based recipe is incredibly satisfying, but most importantly, incredibly healthy!
One of the many things that I love about this dessert is that it looks wholesome and sophisticated, and tastes perfectly balanced as the creamy vanilla flavour cuts through the highly sweet strawberry layer. However, what I love even more is the crumbly chocolate base. Usually strawberries and cream cheesecakes don’t include chocolate, but I wanted to add a nice touch by incorporating cacao into the base. The rich chocolate compliments the vanilla and strawberry cheesecake layers, creating this beautiful harmony of classic flavours.
I love this recipe so much that I intend on making it again, maybe even changing it up a bit to somehow make it better. If I do, I promise to share the recipe with you. But I already think that this recipe is perfect, and you know what they say, don’t fix it if it ain’t broke. Anyway, I hope you enjoy!
Strawberries & Cream Cheesecake
Serves 10 -12
GF DF V P
INGREDIENTS
Base
- 3/4 cup almond meal
- 1/4 tbsp cacao powder
- 1/4 cup coconut oil (melted)
- 1/4 cup coconut nectar
- Pinch of salt
Strawberry Layer
- 3/4 cup coconut cream
- 1 cup cashews
- 1/3 cup strawberry puree
- 1/4 cup coconut nectar
- 2 tsp berry powder
Vanilla Layer
- 3/4 cup coconut cream
- 1 cup cashews
- 1/4 cup coconut oil (melted)
- 1/3 cup coconut nectar
- 1 tsp vanilla essence
METHOD
Preheat the oven to 180 degrees on fan bake. To make the base, mix all of the ingredients together until smooth and sticky. Place baking paper in a rectangular cake tin. Evenly spread the mixture onto the base of the cake tin and then place it in the oven for 8-10 minutes. Take the cake tin out of the oven and put it aside for 5-10 minutes to allow the base to cool down.
For the strawberry layer, soak the cashews in water for 3 hours. Use a food blender to blitz the cashews until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture halfway into the cake tin. Put the cake tin in the fridge for 3 hours until the strawberry layer has particularly set.
To make the vanilla layer, soak the cashews in water for 3 hours. Use a food blender to blitz the cashews until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture into the cake tin on top of the strawberry layer. Place the cake tin in the fridge for 4 hours until all the layers have set.
Kommentare