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Strawberry Coconut Vegan Cheesecake

Makes 6

My love of these adorable fruity delights never wains. Filled with all natural healthy ingredients it's the only kind of cheesecake for me.


  1. Soak your cashews in water for at least 2 hours then drain.
  2. Rehydrate and soften your dates in a cup of hot water for 15 minutes then drain.
  3. In a food processor blitz the walnuts for 20 seconds.
  4. Add the dates to the walnuts and blend for 1 minutes.
  5. Scrape down the sides of the processor, add the coconut and coconut oil.
  6. Blitz altogether until you have a crumbly but mostly blended mixture.
  7. Line a muffin tray with paper cups.
  8. Put a dollop of the date mixture into each cup and press down to make the base.
  9. Pop the tray into the freezer while you make the topping.
  10. In your food processor blitz the cashews and lemon juice for 2 minutes.
  11. Add the strawberries, vanilla, coconut cream and maple syrup and blend until as smooth as possible.
  12. Add the coconut oil and blend for 1 minute.
  13. Retrieve the muffin pan from the freezer.
  14. Spoon the strawberry mixture over the date base.
  15. Freeze once more for at least an hour.
  16. Take the tray out of the freezer and leave it for 15 minutes.
  17. Take the cups out of the pan.
  18. I like to remove the paper cups at this point.
  19. Store them in an airtight container either in your freezer, remembering to take them out at least 45 minutes before consuming or in your fridge for up to 3 days where after a couple of hours they will be ready to nom.

You will need:

For the top:

1 ½ cups of fresh hulled strawberries

1 cup of unsalted cashews

½ cup of coconut cream

¼ cup of maple syrup

2 tablespoons of fresh squeezed lemon juice

3 tablespoons of coconut oil

1 teaspoon of vanilla extract

For the base:

1 cup of pitted and sliced dates

1 cup of walnuts

¼ cup of shredded coconut

1 tablespoon of coconut oil

Strawberry Coconut Cheesecake