Recipe and images courtesy of Nourishing Amelia, Award Winning Blogger
This strawberry & lemon cheesecake is the dessert of dreams! It’s raw, vegan, gluten-free and refined sugar but has so much sweet taste and fresh flavour you won’t miss a thing!
The base is made predominately from oats to give that biscuit-like texture and the creamy filling contains soaked cashews and coconut milk.
Serve for a special dinner party for a real show-stopper!
Ingredients
Base -
- 250g oats
- 4 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tsp cacao powder - optional
Filling -
- 300g cashews - soaked in water for minimum of 8 hours
- 2 tbsp coconut milk (the more firm mixture at the top of the can)
- 3 tbsp maple syrup
- 8 strawberries
- Juice 1/2 lemon
- Zest 1 lemon
Method
- Add the cashews to a bowl, cover with water and allow to soak for a minimum of 8 hours.
- To make the base for the cheesecake start by adding the oats to a food processor and blending until a fine flour forms.
- Add the remaining base ingredients (including the cacao powder if using - this just adds an extra depth and flavour but is totally fine without). Blend until fully combined.
- Press the base mixture into a lined cake tin. Place into the freezer to set whilst you make the filling.
- Drain and rinse the cashews then add to your food processor. Add the remaining ingredients and blend super smooth and creamy.
- Pour this mixture on top of the base mixture and return to the freezer for 3 hours to set.
- Remove from the freezer 10 minutes before cutting into slices and serving.
