Happy Canada Day weekend! Remember how I mentioned using up my frozen strawberries from last summer? I made these small strawberry cheesecakes the other day with the addition of goji berries and a topping of five different berries: strawberries, goji berries, blueberries, raspberries and blackberries. I can't wait for the fresh strawberry crop to be ready in just over a week!
When I was in BC visiting my mom last month, she bought me a bag of locally dried fruits that consisted of apples, pears, canteloupe, and blueberries. Such a unique mix that I've never seen before. Wanting to find a way to use it I decided to add them to the crust and it turned out wonderfully.
You can top this cheesecake with anything you want. I went the overly simply route by semi thawing frozen berries and adding goji berries to the mixture to soften and soak up the liquid.
1 cup pecans
1/2 cup shredded coconut
1/2 cup finely chopped dried apples*
3-4 pitted dates
water, as needed
In a food processor grind the pecans, coconut, dried fruit, and dates (to sweeten as desired) until broken down and combined. Add a little water starting with 1/2 teaspoon and pulse to combine until the mixture holds together when pressed in your hand.
Press the mixture into the bottom of mini spring form pans or a or 8" pan. Set aside.
3 cups chopped strawberries
1 1/2 cups cashews
1/4 cup lemon juice
3 tablespoons goji berries
1/4- 1/3 cup coconut nectar
1/2 cup melted coconut oil
1/2 teaspoon vanilla
Soak the goji berries in the lemon juice for at least 15 minutes.
Add all ingredients except the coconut oil to a high speed blender and blend until smooth and creamy.
Add the oil and blend until combined.
Pour over the crust.
Chill in the fridge for at least 12 hours.
Top with mixed berries of choice.