Strawberry Cheesecake

Strawberry Cheesecake! It can’t get any better then that!! 

I have not many words to share today, I am just happy to enjoy this sunny dessert welcoming a beautiful weekend!!

What are you baking this weekend?

Serves 8 people


  • 150g raw cashews seeds, soaked 
  • 70g cooked chickpeas
  • Juice from 1 lemon
  • Pinch vanilla powder or 1 teaspoon vanilla extract
  • 1 tbsp arrowroot powder (or maizena)
  • 1 tsp chickpea flour
  • 140g maple syrup or 100g white sugar
  • 100ml coconut milk
  • 100g silken tofu
  • 1 pinch of salt


  • 70g oats(or oat flour)
  • 30g almond flour(rice also possible)
  • 2 dates(medjool) or 1 tbsp muscovado sugar
  • ¼ tsp salt
  • 50g coconut oil(or butter if you prefer)


  • 1-2 tbsp Coconut yogurt or cream
  • Zest of ½ lemon
  • Fresh strawberries


  1. Crust: Add all the ingredients for the crust in a small food processor and blend until it becomes a sticky dough, for about 1 minute;
  2. Place the dough in the bottom of a tarte or cake non-stick pan(even better if you use one that open from the side), using your hands to press down the dough, forming a thin, firm layer. Pre Bake the crust for about 10 minutes in pre-heated oven at 180°C; 
  3. Cheesecake: Blend all the ingredients together for about 2 minutes, until creamy and smooth. 
  4. Fill the Bre-baked crust with the cheesecake cream and return to the oven at 160°C for about 30-40 minutes, until firm it firm and fluffy in the middle;
  5. Once the cheesecake is baked, take out of the oven, scrap the sides using a thin spatula and let it cool down for about 2 hours; 
  6. Spread a thin layer of the coconut yogurt and lemon zests over the cheesecake and finish with sliced strawberries 
  7. Enjoy your dessert time! 

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