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Summer Strawberry Cheesecake recipe by Buffy Ellen of Be Good Organics - vegan and gluten free!
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Summer Strawberry Cheesecake

Makes one 18-19cm (7.5-8 inch) cheesecake with 16 slices
Servings 16
Calories 362kcal

Ingredients

Base

  • 1 1/4 c brazil nuts
  • 1/2 c desiccated coconut
  • 1/2 c medjoul dates (or regular dates, soaked)
  • Zest of 1/2 a lemon
  • 1/2 tsp vanilla powder
  • 1/4 tsp sea salt
  • 1 tbsp virgin coconut oil

Cream Filling

  • 2 1/2 c cashews soaked 2hrs and drained
  • 1 c coconut milk
  • Juice of 1 lemon
  • 1/2 c virgin coconut oil melted
  • 1/3 c coconut nectar
  • 2 tbsp cacao butter melted
  • 1/2 tsp vanilla powder
  • 1/4 tsp sea salt

Strawberry Filling

  • 2 1/2 c fresh strawberries chopped and packed
  • 1 tsp acai powder OR 1 tbsp grated beetroot
  • 2 tsp psyllium husk
  • Extra strawberries to top

Instructions

  • Line a cake tin (one with a removable bottom) with a circle of baking paper, cut to fit.
  • Base: add all the base ingredients to your food processor and blend until crumbly and fine. The mixture should hold together - if it is too crumbly, add 1 tbsp of water/soaked date juice. Press into your cake tin and flatten down completely with a rubber spatula, then place in the freezer.
  • Cream filling: add the cream filling ingredients and blend until super creamy and smooth, scraping down the processor in between. Pour half of this mixture into the tin.
  • Strawberry filling: add the strawberry filling ingredients to your remaining cream filling and blend until creamy and smooth, then pour this mixture into the tin.
  • Optional swirl: if desired, use a spoon to scoop from the outside of the cheesecake to the centre, lifting up the cream filling and turning the cake tin around so that you complete around 8 scoops.
  • Put the cheesecake in the freezer overnight. In the morning, remove from tin and top with fresh strawberries. Place back in the fridge until ready to serve.

Notes

  • Make it nut-free: replace the brazil nuts with sunflower seeds and use watermelon seeds instead of cashews in the cream filling.
  • In the base, you could also use almonds, hazelnuts or walnuts. Or do a half half with sunflower seeds which are often more affordable.
  • I use Trade Aid's organic fair trade coconut milk in all my recipes. Unlike some coconut milks/creams which separate, this one has a beautiful thick even consistency making it perfect for cheesecakes, as well as using as a pouring cream or in my Coconut Cashew Chia Cream recipe. It's called "coconut milk" but is much more like a coconut cream. You can order it here.
  • The acai powder and/or beetroot are totally optional, but add a deeper pink colour as well as extra antioxidants!
  • If you don't have psyllium husk, you can use another 1/4 cup of virgin coconut oil to firm the strawberry layer.

Nutrition

Calories: 362kcal | Carbohydrates: 21g | Protein: 6g | Fat: 29g | Saturated Fat: 13g | Sodium: 79mg | Potassium: 299mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 13.4mg | Calcium: 34mg | Iron: 2.3mg