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Scrumptious Strawberry Cheesecake

Strawberry Cheesecake – this recipe is inspired from Wholefoods Simply, thank you!

Your challenge it to only have one piece.  This is a delicious dessert, very decadent!

The Base

  • 1 1/2 cups of almond meal
  • 1 cup of desiccated coconut (sulfate free, go to health food shop to avoid the preservative 220 that is used in dried fruits)
  • 6 dates pitied
  • 1/2 tablespoon of honey
  • pinch of salt

Filling

  • 250g philladelphia cream cheese (use lite if you wish), room temperature
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of lemon zest
  • handful of chopped strawberries, chopped
  • 1 cup of frozen strawberries or rasberries
  • 2 tablespoons of honey/maple syrup or rice malt syrup (feel free to add more or less

Top

  • 100g dark chocolate
  • 2 tablespoons of coconut oil (refined, if you don’t like the coconut flavour so much)
  • 1 tablespoon of honey (optional)

Method

  • Base: Blend all ingredients in your food processor for at least 5 minutes, it needs to come together if not add a little coconut oil to create a dough consistency.  Once blended extremely well, will be soft to touch pour into your tin/mould lined with baking paper.  Firmly press the base into the mould and place in the freezer.
  • Filling: Blend all ingredients in food processor until you have a nice creamy consistency should take 5-7 minutes.  Once you have a creamy consistency add to your base, sprinkle with frozen strawberries or rasberries and place back in the freezer.
  • Top: place ingredients in a pot and milk together, creating a lovely ganache to be spread lightly ontop of your cheesecake and placed back into the freezer.
  • Give it at least 1-2 hours in the freezer before serving.