White Chocolate Strawberry Cheesecake

Name: White Chocolate Strawberry Cheesecake
Prep time: 20 min
Cook time: 4 h
Yield: 3
Cuisine: American
Ingredients: 2/3 cup buckwheat groats ((sprouted, or additional coconut)); 1/3 cup flax seed ((ground)); 1/8 tsp sea salt; 10-12 Medjool dates ((Pitted and chopped. If they are not soft, soak them in water until they are and drain them well)); 4 cups coconut meat ((young)); 1/2 cup coconut water; 1 Tbsp lemon juice; 2/3 cup pitted Medjool dates OR coconut nectar; 1/2 tsp salt; 1 Tbsp vanilla extract ((and seeds from half a vanilla bean)); 2 cups strawberries ((frozen, thawed and drained of excess liquid)); 1/2 cup coconut butter ((warmed to liquid)); 1/3 cup cocoa butter ((warmed to liquid)); 1 cup strawberries ((frozen, thawed an drained of excess liquid)); 1 Tbsp lemon juice; 3 Medjool dates ((pitted)); 2 cups strawberries ((frozen thawed and drained of excess liquid))

Posted on April 14, 2016 by Amy Lyons in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

4hr

Serves

Level

Mod

Ingredients

Ingreds.

Total

4hr

We're now well into spring, which is definitely one of the four best seasons. This lovely white chocolate strawberry cheesecake is a perfect treat for celebrating this vernal time of year.

It's a bit early for fresh strawberries yet, but frozen works just fine! Of course, if you happen to have access to fresh strawbs, you could go ahead and use those instead!

We're now well into spring, which is definitely one of the four best seasons. This lovely white chocolate strawberry cheesecake is a perfect treat for celebrating this vernal time of year.

It's a bit early for fresh strawberries yet, but frozen works just fine! Of course, if you happen to have access to fresh strawbs, you could go ahead and use those instead!

Ingredients

Crust

2/3 cup buckwheat groats (sprouted, or additional coconut)
1/3 cup flax seed (ground)
1/8 tsp sea salt
10-12 Medjool dates (Pitted and chopped. If they are not soft, soak them in water until they are and drain them well)

Filling

4 cups coconut meat (young)
1/2 cup coconut water
1 Tbsp lemon juice
2/3 cup pitted Medjool dates OR coconut nectar
1/2 tsp salt
1 Tbsp vanilla extract (and seeds from half a vanilla bean)
2 cups strawberries (frozen, thawed and drained of excess liquid)
1/2 cup coconut butter (warmed to liquid)
1/3 cup cocoa butter (warmed to liquid)

Strawberry Swirl/Puree

1 cup strawberries (frozen, thawed an drained of excess liquid)
1 Tbsp lemon juice
3 Medjool dates (pitted)

Topping

2 cups strawberries (frozen thawed and drained of excess liquid)

Servings:

Units:

Directions

Prep

20 min

Total

4 hr

To prepare the crust

Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
Process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates).
Firmly press crust into the bottom of the prepared pan, and set aside.

To make filling

In a high speed blender or food processor, combine coconut meat, water, dates, sea salt, vanilla, and berries in a food processor and blend until smooth and creamy.
With the processor running, add the coconut butter and cacao butter and process for a minute until blended. Set aside.

For the puree

Combine all ingredients in a high speed blender and blend until smooth. Set aside.

To assemble cheesecake

Pour 1/3 of the cheesecake mixture over the crust, then drop some of the puree by the heaping tsp over that and swirl with a knife.
Then pour over half the remaining cheesecake, then more of the swirl by the heaping tsp. then swirl with a knife.
Pour the remaining cheesecake mixture over that, then more of the puree (you will have extra puree leftover for the topping).

To set

Place in the freezer for about 4 hours to firm up.
Once the cheesecake has firmed up, Place the whole strawberries on top of it, cut side down, and drizzle with the remaining puree.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Notes: If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling. If you have access to fresh organic strawberries, feel free to use them instead of the frozen.

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Chef: Amy Lyons

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.