Strawberry 'Cheesecake'

Hello there! Last week I had the privilege of hosting my friend Abi again on Instagram Live! I’ve always been so drawn to her lovely delicious sweet treats that she shares on her profile. So here’s her recipe for a ‘cheesecake’ that can be made with your choice of berries! If you’d like to watch the replay, you can find it here. Otherwise, read along for the written recipe 😊

Ingredients

Makes 5 mini strawberry cheesecakes

Base:

Approx 8 oaty biscuits and 8 ginger but biscuits

Approx 3 and a half tbsp of melted butter

Topping:

2 cups frozen/fresh strawberries

1/3 cup maple/agave/fruit syrup

1 tbsp water

1 tbsp cornstarch starch

Cashew cream filling:

200g soaked cashews

60ml maple/agave/fruit syrup

60ml water

45ml coconut oil

1 tsp lemon juice

1 tsp vanilla essence

Method

Step 1: Topping

1. Place the strawberries and syrup in a medium saucepan and set heat to medium. Bring to a boil, stirring to avoid burning.

2. Remove from heat, and blend strawberries for a few seconds to form a chunky paste and return to pan.

3. Mix together cornstarch and water and stir into the strawberry mixture. Continue to cook and stir 3-5 more minutes until thick and syrupy, then remove from heat to cool.

Step 2: Base

1. Crush all the biscuits with either a rolling pin or food processor until fine crumbs are formed.

2. Mix in the melted butter, the mixture should not be too wet.

Step 3: Filling

1. Blend all the filling ingredients together until a smooth texture is formed.

Step 4: Assemble

1. Starting with the base, press the biscuit mixture into the bottom of the container.

2. Next spoon in the cream filling, and finish off by spooning the strawberry mix on top.

3. Freeze overnight, defrost for approx 3 hours before eating and enjoy!

As always, we hope you enjoy this recipe! Please do give it a try and tag @abhzl and myself @chazdelightsnutrition on your posts on Instagram and also share with us on Facebook. We'd also love to see how you make this recipe your own. Until next time, happy cooking!

Chaz xx