Oh yes! If you are lucky enough to have strawberries growing in your garden, then this will really excite you (and if you don’t, then pop down to your local shop and buy a punnet). You are in for a real treat today.
This is my latest Strawberry Cheesecake recipe. It’s gluten-free, vegan (as always) and it is also no-bake and naturally brimming with healthful goodness.
I served this particular vegan ‘cheescake’ the other day, for a group of delightful Australian guests who’d travelled all the way to Somerset, England on retreat. I knew they’d be doing lots of inner energy work, diving deep and keeping active touring the local high energy sites in and around Glastonbury. So I was keen to sustain them with high vibe goodness all week long. I got amazing feedback on this dessert, so I am happy that I wrote down the recipe to share with you guys too!
I must admit, no-bake and raw desserts are usually my favourites to make. I guess that is where my culinary alchemy first began many years ago, exploring how raw ingredients can make the most delectable creations.
The divine seems to weave itself so magically when playing with simple, raw ingredients.
This type of dessert is pretty simple. It involves a base made with almonds, dates and vanilla. Yep, that’s it! You just need a simple food processor to blend it all together. I mean it couldn’t get much easier really.
Strawberries grow readily in most gardens (and spread like crazy if you have space).
I am very blessed in that I have had a massive garden for years with an abundance of fresh fruits that I’ve planted here (although admittedly, this is my last summer here at my home here, as I am moving to new pastures – so I’ll be sure to take a couple of strawberry plants with me when I leave haha).
I think we all know by now that strawberries are jam-packed with vitamin C and antioxidants. And there is nothing like freshly picked strawberries for amazing nutritional content.
This is a frozen dessert, so you can make it up in advance and serve when ready at a later date if needed.
It’s best to take out of the freezer and allow to adjust to room temperature for at least 10 minutes before eating. It can be enjoyed as a very cold ‘firm’ cheesecake or a softer one.
The choice is yours.
The topping on this is pretty simple. I use fresh strawberries (use frozen if that’s what you have though).
I also use soaked cashew nuts, creamed coconut block (or use coconut butter), coconut sugar, vanilla and finely grated organic lemon rind.
The lemon rind gives it that whole ‘cheesecake’ vibe. Everything else just dances together, to perfection.
The chocolate drizzle is totally optional. I just can’t help myself!
Optional chocolate drizzle
Ahead of time
Make the base
Make the topping
How to serve