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Frozen Strawberry Cheesecake

septiembre 9, 2022

Using buckwheat, almonds, coconut and dates in the base instead of biscuits means this cheesecake cuts down on processed sugars and adds natural goodness. Start this recipe 2 days ahead (it will require ingredients to be soaked overnight).


250g raw cashews, soaked overnight

1 tsp vanilla extract

1 lemon, juiced

125ml (1/2 cup) light coconut cream

250g light cream cheese, at room temperature, chopped

2 tbsp 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

1 tbsp honey or rice malt syrup

3 tbsp coconut oil, melted


Step 1
For the base, preheat oven to 180C/160C fan forced. Place the buckwheat and almonds on a baking tray and bake for 10 minutes or until light golden. Set aside to cool slightly. Transfer to a food processor and process until mixture resembles coarse breadcrumbs. Add the coconut and dates. Process until the dates are finely chopped and the mixture is well combined. Transfer mixture to a bowl and stir through the honey or rice malt syrup and coconut oil.
Step 2
Grease a 20 x 30cm (base measurement) slice pan and line with baking paper. Use your fingers to press the almond mixture firmly into the base of the prepared pan, then and place in the freezer.
Step 3
For the filling, drain the soaked cashews and place in a food processor. Add the vanilla, lemon juice and coconut cream. Process, scraping down the side occasionally, until the mixture is thick and creamy. Add the cream cheese, honey or rice malt syrup and fresh strawberry and process until the mixture is smooth. Pour over the prepared base, spreading to the edges. Place in the freezer for 8 hours or overnight until set.
Step 4
Remove the cheesecake from the freezer and, if frozen solid, set aside for 20-30 minutes to soften slightly. Use a sharp knife to cut into 21 rectangles. Sprinkle each slice with the strawberry powder and edible flowers, if using.