Wimbledon Inspired Strawberries & Cream 'Cheezecake'
For the filling:
- 1 1/2 cups raw cashews (soaked for an hour)
- 1/2 cup full fat coconut milk (use the solid 'cream' part of the coconut milk that has surfaced at the top. Do not use the liquid. Make sure it is room temp)
- 1/2 cup maple syrup
- 2 tbsp coconut milk
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/4 tsp sea salt
For the crust:
- 1 cup raw pecans
- 1/2 cup medjool dates
For the Strawberry Topping:
- 1/4 cup strawberry preserves
- For the crust, in a food processor, combine all the ingredients until the dough sticks together is mostly smooth. Dont over blend, it is better when it is slightly coarse in texture.
- Line an 8x8inch baking dish with grease proof paper. Press the dough into the dish and set aside.
- For the filling, soak the cashew nuts in boiling water for about 1 hour until soft. Once soft they are soft, drain the water.
- In a food processor blend the cashews to a pulp.
- Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
- Heat both coconut milks to room temperature (if they were refridgerated), then combine with the cashew mixture.
- Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
- In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
- To make the swirls, pour four diagonal lines of the strawberry liquid across the cheesecake. Using a toothpick, drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.