Creamy & Delicious Strawberry Cheesecake

raw strawberry cheesecake

My husband is a die-hard cheesecake aficionado. That man scouts a slice of cheesecake at every possible chance he gets. When his birthday loomed around the corner, cheesecake was the logical choice. I started plotting a healthier version of the dessert, which unlike other raw varieties- did not contain cashew nuts in the filling, because he’s not a fan of “cashew cream”. The second requirement was that it tasted somewhat like “cheese”- sans the boxed Philadelphia cheese packets & canned condensed milk I always used in the past… Back when I was a sugar & dairy queen, a scary thought nowadays!

One of my dearest friends (who now resides in London) used to make the creamiest, most delicious cheesecake I have ever tried. She used a recipe from the online site “Epicurious” which calls for ricotta and mascarpone. I drew inspiration from her dense, cheesy masterpiece to create this one. Although I don’t consume any cow dairy products, my husband and children continue to do so. That said, whatever I do bring home is certified organic, which means that those cows were not exposed to any growth hormones or antibiotics- which is exactly what I intend to avoid.

raw vegan cheesecake

This cheesecake contains 1 cup of organic mascarpone cheese. If you’re vegan and are not comfortable with any animal products, this recipe was also tested against “Tofutti: Better than Cream Cheese” and a 12 oz package will do the trick. This can be found at most major grocery retailers across Canada & the United States. Not hard to find, at all- which is always a plus. This dessert should be prepared the day ahead-for best results; you should freeze overnight. It’s also best to always use a spring-pan! It’s a super easy recipe to follow and a delicious end-result. Hope you enjoy this as much as we did! Cake prep is always my daughter’s favorite. Grace is only 2 years-old but she’s already quite the avid little baker!

fruit cheesecake

I also wanted to whole-heartedly thank you guys (my readers) for supporting this little food blog! I cannot believe so many kind souls follow my humble food journey. We’re going on a little Caribbean holiday for one week starting this Tuesday.* Insert Happy Dance * If you don’t see any new blog entries during the next 10 days… it’s probably because am enjoying some family beach time, sunshine, coconuts, and a little shut-eye. I will, however, stay active on Instagram and share a little bit of our trip with you. Stay well and I can’t wait to come back with some fresh inspiration for new dishes! xx

Raw Strawberry Cheesecake

Servings: 8-10
Time: 25 mins
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For the Crust:

1.5 cups of roasted, unsalted almonds
12-14 Medjool dates, pitted
2 tablespoons of coconut oil
1/3 cup of coconut flakes (optional)

Throw into a food processor and blend on “Pulse” until a thick paste has been created. Don’t overdo it, some texture provides for a nice crunch when you go in for that first bite! Press the paste with clean hands onto a spring pan, cover in aluminum foil and throw it into your freezer.

For the Filling:

2 cups of fresh, ripe strawberries
1/2 cup of raw honey or 1/3 cup of agave syrup *agave is sweeter, so use less
1 cup of mascarpone cheese OR a 12 oz container of “Tofutti: Better than Cream Cheese” for vegan options
1 cup of dairy-free coconut yogurt, I used vanilla flavored
Juice of 1 small lemon
1 tsp of pure vanilla extract

Instructions

Blend the strawberries, honey (or agave), vanilla extract & the juice of 1 lemon in a food processor on “High” until a thick berry syrup is visible.
In a separate bowl, mix the mascarpone OR tofutti with the coconut yogurt together with a whisk until a uniform mix is obtained.
Add the blended berries to the bowl mixture and continue to stir with a whisk until evenly blended with the coconut yogurt & mascarpone (or Tofutti). I mix it all by hand and it turns into a lovely blush/pink color.
Pour the filling mixture onto the spring pan that already has the crust and freeze overnight or for at least 4-5 hours (if in a hurry).
Defrost 20-30 mins prior to serving. Garnish with fresh strawberries and some edible flowers.. Enjoy!!!