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Strawberry cheesecake

Prep Time:

40 mins

Total Time:

1 hour 40 mins





About the Recipe

Rich creamy cheesecake fit for any occasion



1/2 cup of soaked almonds

1/2 cup of soaked cashews

3/4 cup of raw shredded coconut flesh

1/2 cup of dates

1/2 cup of mulberrys


3 cups of soaked cashews

1 cup of strawberries plus 12 for decoration

2 tbs of date syrup (6 small dates blended with 1tbs of water). Or you can use 2 tbs of maple syrup if you prefer.


Step 1 Put all crust ingredients into a high powered food processor and blend until smooth.

Step 2 Remove all of the mixture and press into an 8 or 9 inch pie crust tin.

Step 3 Chill in the fridge while making the topping.

Step 4 Put all topping ingredients except 12 of the strawberries kept back for decoration, into a high speed blender and blend until smooth and creamy.

Step 5 Remove mixture from blender and spread evenly on top of the chilled crust.

Step 6 Halve the remaining strawberries and arrange them on top of the cheese cake as desired.

Step 7 Put into the freezer to chill for 1 hour.

Step 8 Serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender and food processor.

  • This cheese cake can be stored in the freezer for up to one month or in the fridge for up to 5 days.

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