White Chocolate Strawberry Cheesecake - Raw Food Magazine

White Chocolate Strawberry Cheesecake

Votes: 3
Rating: 5
You:
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Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
White Chocolate Strawberry Cheesecake
Serves
Serves
3
3
Level
Level
Mod
Mod
Ingredients
Ingreds.
12
12
Total
Total
4hr
4hr
Votes: 3
Rating: 5
You:
Rate this recipe!
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
White Chocolate Strawberry Cheesecake
Serves
Serves
3
3
Level
Level
Mod
Mod
Ingredients
Ingreds.
12
12
Total
Total
4hr
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
Filling
Strawberry Swirl/Puree
Topping
  • 2 cups strawberries (frozen thawed and drained of excess liquid)
Servings:
Units:
Directions
Prep
20 min
Total
4 hr
To prepare the crust
  1. Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
  2. 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).
  3. Firmly press crust into the bottom of the prepared pan, and set aside.
To make filling
  1. 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.
  2. With the processor running, add the coconut butter and cacao butter and process for a minute until blended. Set aside.
For the puree
  1. Combine all ingredients in a high speed blender and blend until smooth. Set aside.
To assemble cheesecake
  1. 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.
  2. Then pour over half the remaining cheesecake, then more of the swirl by the heaping tsp. then swirl with a knife.
  3. Pour the remaining cheesecake mixture over that, then more of the puree (you will have extra puree leftover for the topping).
To set
  1. Place in the freezer for about 4 hours to firm up.
  2. 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.

Raw Vegan Strawberry Cheesecake

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Votes: 3
Rating: 5
You:
Rate this recipe!
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Amy Lyons

Chef: 

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.

 

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