No-Bake Strawberry Cheesecake

Serves 12
Total Time
1 Hour
For the base layer:
150g of pitted dates, soaked for 4-6 hours if too dry
115g of Brazil nuts
45g of desiccated coconut
tsp of Himalayan salt
For the cream layer:
260g of cashew nuts, soaked for 4-6 hours
210g of coconut oil, melted
120ml of lime juice (about 2-3 limes)
140g of xylitol
2 tbsp of vanilla extract
For the strawberry layer:
600g of fresh strawberries, hulled
5 medjool dates, pitted
110g of agave nectar
1 tsp of vanilla extract
Step 1

Make the base layer first. Pulse all the ingredients in a food processor with an S-blade. Transfer the mixture into a 23cm springform cake tin and press it down firmly with your fist to form a crust across the base.

Step 2

Blend all the cream layer ingredients in a high-powered blender to a smooth consistency. Pour the cream over the crust and refrigerate for a minimum of three hours to set.

Step 3

To make the strawberry layer, place 200g of the strawberries, along with the dates, agave and vanilla, into a blender and blend until smooth.

Step 4

Cut the remaining strawberries into quarters, fold them in with the strawberry sauce and pour this chunky mixture over the set cake.

Step 5

Remove the sprung side of the cake tin and transfer the cheesecake to a serving plate. The cake will freeze well for up to two months without the strawberry layer – simply make it fresh when you're ready to serve.

Recipe from The Uncook Book by Tanya Maher

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