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Strawberry Chocolate Cheesecake

I think this makes the perfect summer dessert; it's decadent but not as heavy as your standard cheesecake, plus it can even be eaten slightly frozen; just make sure you take it out the freezer a good 45 minutes before serving.

What you need

This makes a thick layer of a standard spring form  - it's a lot of cake !!!

You could half the recipe to get a thinner one or to fill a slightly smaller tin. (Since you can freeze this however I recommend just going for the full portion and enjoying it whenever you fancy)

‍

Base

  • 3 cups dates
  • 3 cups nuts of choice (just not cashews. I like using a mix of walnut, almond and pecan)
  • 1 cup coconut flakes (if you're not a fan of coconut just sub with some other seeds or a bit more granola)
  • 3 tbsp nut butter (I used almond)
  • 4 tbsp cacao powder
  • 1 -1,5 cups crunchy granola

‍

Filling

  • 3 cups cashews
  • 1/4 cup maple syrup
  • 1/2 cup water
  • 1 cup yogurt
  • 3/4 cup melted coconut oil
  • optional: bit of vanilla

Method

‍

  1. Blend all ingredients except for your granola until you have a crumbly paste. It should stick together when you press it together with your fingers. Then add your granola and pulse for a few more seconds until it's well integrated. You still want the crunch, it makes all the difference in this cake!
  2. Spread out the paste in your spring form; firmly press it down until the bottom is all covered then place in freezer
  3. Blend all ingredients for your filling except for the coconut oil. Once smooth, slowly add in the coconut oil whilst you have your blender running on low.
  4. Taste to see if you like it; you may want to add more sweetener or make it a bit more mild and add more yogurt. You will probably have to add a bit more water as it it may be very thick.
  5. Take your base out the freezer, pour your filling on top and add your strawberries (or other berries of choice) I would recommend pressing them down so that they are immersed rather than just sitting on top. Put back in freezer for a few hours to set.
  6. Whenever you want to serve it (or before), take out the cake, melt a bar of dark chocolate (around 50g) and drizzle on top; you can then also add dried coconut, pistachios, or whatever else you fancy on top. A sprinkle of sea salt is also nice.
  7. Enjoy whilst still half frozen or keep it out for longer to have a very soft cake (in which case you will most likely need a fork as the filling goes very soft)

Also good this season

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