Do you have a family event, or perhaps you are hosting a dinner club or a wine club and want to impress everyone with your amazing talents in the kitchen…well then this is the recipe that you need to save!!!
In fact, as it’s saved under ‘Raw treats’, no baking is even involved so it’s an awesome time saver!!! You can make this recipe well in advance and spend the extra time worrying about your hair or whether you have enough gin to keep everyone happy 😉
I’ve used my favourite, and my ‘go to’, no bake crust recipe- I love its versatility. You can also top your cheesecake with whatever berries you have on hand!!!
This recipe can be enjoyed as a cheesecake, or if frozen, as an ice cream cake. I’ve served both versions, and on both occasions, ‘doggy bags’ were sent home 🙂
- For the crust:
- 1 cup instant oats
- 1 cup coconut
- 1 tsp cinnamon
- ¾ cup dates, soaked in warm water for 10 minutes
- 2 TBS organic coconut oil, melted
- For the cheesecake:
- 2 cups cashew nuts, soaked in water overnight
- ¼ cup lemon juice
- 1/3 cup organic coconut oil, melted
- ½ cup light coconut milk
- ½ cup maple syrup/ agave/ honey
- 1 ½ cup strawberries
- ½ cup blueberries
Lightly spray a springform cake tin with some cooking spray. Set aside.
Add all of the ingredients for the crust to a food processor or blender and blend until a crumbly, yet sticky, dough starts to form (You may need to add some water)
Press the dough tightly into the cake tin and pop into the freezer to harden while making the filling.
Add all of the ingredients for the filling of the cheesecake to a clean food processor or blender.
Blend until smooth and creamy (this shouldn’t take too long as the cashew nuts should be very soft)
Pour into the cake tin.
Add 1 cup of the strawberries to a food processer and blend until a smooth strawberry coulis forms. (You may want to add some lemon juice or some sweetener as well)
Spread the coulis over the cheesecake.
Slice the remainder of the strawberries.
Decorate the top of the cheesecake with the sliced strawberries and the blueberries.
Refrigerate for a minimum of 4 hours (or freeze and have as an ‘ice cream cheesecake’)