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Frozen strawberry cheesecake
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Prep Time:
1460 minutes
Cook Time:
10 minutes
Total Time:
1470 minutes
This no-bake cheesecake features a healthier base of buckwheat, almonds, coconut, and dates, reducing processed sugars and adding natural sweetness. Prep ahead by soaking ingredients overnight.
Ingredients:
  • 250g raw cashews, soaked overnight
  • 4.40 gm vanilla extract
  • 1 lemon, juiced
  • 125ml (1/2 cup) light coconut cream
  • 250g light cream cheese, at room temperature, chopped
  • 57.20 gm honey or rice malt syrup
  • 250g fresh strawberries, hulled
  • Strawberry powder, to serve (see Notes) (optional)
  • Edible fresh flowers, to serve (optional)
  • 100g (1/2 cup) raw buckwheat
  • 100g natural almonds
  • 45g (1/2 cup) desiccated coconut
  • 10 fresh Medjool dates, pitted, chopped
  • 28.60 gm honey or rice malt syrup
  • 50.40 gm coconut oil, melted
Instructions:
  • To make the base, preheat the oven to 180C/160C fan forced. Toast the buckwheat and almonds on a baking tray for 10 minutes until lightly golden. Let them cool a bit, then pulse them in a food processor until they resemble coarse breadcrumbs. Add coconut and dates, and blend until dates are finely chopped. Transfer the mixture to a bowl and mix in honey or rice malt syrup and coconut oil.
  • Prepare a 20 x 30cm slice pan by greasing it and lining it with baking paper. Firmly press the almond mixture into the base of the pan using your fingers, then freeze it.
  • Prepare the filling by draining the soaked cashews and blending them in a food processor with vanilla, lemon juice, and coconut cream until smooth. Add cream cheese, honey or rice malt syrup, and fresh strawberries, and blend until creamy. Spread the mixture over the base and freeze for 8 hours or overnight to set.
  • Take the cheesecake out of the freezer and allow it to soften for 20-30 minutes if frozen solid. Cut it into 21 rectangles using a sharp knife, then sprinkle each slice with strawberry powder and edible flowers, if desired.

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