It's almost Easter! How did that creep up so fast? At this very moment I'm writing this post from a cafe on the beach in Byron Bay, Australia. More posts on that when I return home next week.
Before heading off to Australia I made raw strawberry cheesecakes. I think they're perfect for Easter and Spring! Light, fruity and delicious. We enjoyed individual sized cakes but the recipe will make a 12" cake. This is just the recipe for my raw lemon berry swirl cheesecake, but with the berries blended into the filling instead of swirled in.
I made a simple strawberry sauce to go on top. A blend of strawberries, dates, and lemon juice, to taste. For the mini cheesecakes I made the crust out of coconut, coconut oil, cashews, and dates.
Wishing you a great Easter! What treats will you be making??
Raw Strawberry Lemon Cheesecake
Makes one 12" cheesecake
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
4 cups quartered strawberries OR mixed berries
3 cups cashews
3/4 cup + 2 tablespoons lemon juice
2/3 cup agave or other liquid sweetener
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
Blend all except the oil in a high speed blender (may need the tamper).
Add the oil and blend again (or whisk in) until completely smooth.
Pour the filling evenly over the crust.
Chill in the freezer for 4-6 hours and then in the fridge for at least 8 hours, or overnight.
Garnish with berries or whatever else your heart desires!
It's great as a large cake too, and I like the coconut shreds as a nice color contrast.
Or make the swirled lemon berry cheesecake version!