Strawberry Brownie Cheesecake

Danielle Breiner
@danishealthyeats
Total
30min
Prep
30min

Ingredients

  • 2/3 cup raw almonds or cashews
  • 2/3 cup pitted dates, firmly packed
  • 2 tablespoons + 2 teaspoons cocoa powder
  • 1/4 (x2) tsp sea salt
  • 1-2 cups frozen strawberries
  • 2 cups raw cashews soaked
  • 2 scoops Strawberry Ka’Chava
  • 2/3 cup full-fat canned coconut milk
  • 1/3 cup melted coconut oil
  • 1/3 cup lemon juice
  • 1/3 cup maple syrup
  • 1 tsp vanilla

How to make

  1. Grease the bottom of your springform pan with spray oil.
  2. In the bowl of your food processor, pulse all the crust ingredients until it starts to come together.
  3. Press firmly onto the bottom of the lined pan and press it down so that it's compacted.
  4. Add the drained cashews, frozen strawberries and remaining ingredients to the blender. Blend until very smooth and uniformly pink.
  5. Pour the filling onto the crust and smooth the top of the cheesecake with a spatula.
  6. lace the cake in the freezer for 4-6 hours-overnight until completely firm. Once firm and ready to serve, let the cheesecake sit out at room temp for 10 minutes or so prior to cutting (this makes it easier to slice and makes the cheesecake creamier in texture!).
  7. Enjoy!
  8. **Storage - store leftovers in an air-tight container in the freezer and let thaw for 10 minutes prior to eating.