It’s the start of the British strawberry season so what better way to celebrate than with a strawberry cheesecake. Instead of cheese, this version uses cashews for the creamy filling which requires some planning as you need to soak the cashew nuts overnight to soften them. If you’re pushed for time you can soak them for just a few hours but your filling might be a bit gritty.
There’s very little sugar in this dessert; a little in the crust and some honey in the filling which can easily be replace with agave or maple syrup if you’re vegan.
This recipe makes one large cheesecake or you can do as I did and halve the recipe to make four small individual cheesecakes.
- 100g (1 cup) oats
- 60g (2/3 cup) walnuts, finely chopped
- 2 tbsp brown sugar
- 55g (1/3 cup) coconut oil, melted
- 1/2 tsp vanilla extract
- pinch of salt
- 400g (3 cups) cashew nuts, soaked in water overnight
- 100g (1 cup) strawberries
- 55g (1/3 cup) coconut oil
- 3 tbsp (1/4 cup) lemon juice
- 3 tbsp (1/4 cup) honey
- 1 tsp vanilla extract
- 1/4 tsp salt
- Extra strawberries for decoration
- Spread the oats and finely chopped walnuts into a thin layer on a baking sheet and toast until lightly brown. Set aside to cool.
- Tip the oats and walnuts into a mixing bowl and add the sugar, salt, coconut oil and vanilla and mix well.
- Grease a 9 inch spring-form pan. Spoon in the crust mixture and firmly press down into an even layer. Place in the fridge to chill.
- Drain and rinse the soaked cashews.
- Place the cashews, coconut oil, lemon juice, honey, vanilla extract and salt in a food processor and blend until it reaches a smooth consistency.
- Add the strawberries and blend again.
- Spoon the mixture on top of the chilled base, spread evenly and place in the freezer for 2 hours.
- Move the cheesecake to the fridge at least 1/2 hour before serving and decorate with more strawberries.