Looking for a new alternative to the traditional midsummer cake? This fresh cheesecake is naturally sweetened, free from white flour, and full of flavor from strawberries, vanilla, and lemon. Sweetness, tartness, and creaminess in a delightful combination!
Tip! Don’t have access to fresh strawberries or want to mix it up a bit? Frozen berries work just as well – or for example raspberries or blueberries. Just keep in mind you may need to increase or decrease the amount of lemon and honey to balance acidity and sweetness. You can also add 1-2 tablespoons of blueberry powder or freeze-dried strawberry powder for more flavor.
Cheesecake ingredients
The recipe makes about 10–12 pieces
Base
- 2 dl almond flour
- 1 dl gluten-free oats
- 10–12 fresh dates, pitted
- 1 tbsp coconut oil
- 1 pinch sea salt
Filling
- 4 dl cashews, soaked at least 4 hours
- 2 dl coconut cream (the solid part from a chilled package)
- 2 tbsp coconut oil
- 2–3 tbsp honey or maple syrup
- juice from 1 lemon
- finely grated zest from 1 organic lemon
- 1 tsp vanilla powder
- 150 g fresh strawberries
Topping
- 250–300 g fresh strawberries
- strawberry mint or lemon balm
- grated lemon zest
- optional edible flowers
Instructions
1. Soak the cashews
Soak the cashews in plenty of water for at least 4 hours, preferably overnight.
Rinse them thoroughly before use.
2. Make the base
Blend dates, coconut oil, and sea salt until you get a sticky mass. Add almond flour and oats and blend until everything comes together. Press the mixture into the bottom of a springform pan, about 20 cm in diameter.
Place the pan in the freezer while you make the filling.
3. Make the cheesecake filling
Blend cashews, coconut cream, coconut oil, honey, lemon juice, lemon zest, and vanilla powder until the cream is completely smooth (it may take a few minutes depending on the blender).
Add the strawberries and quickly blend into a smooth, light pink filling.
Taste. If you want a bit more acidity, you can add a few extra drops of lemon juice.
4. Assemble the cake
Take the pan out of the freezer and hPour the filling over the base. Smooth the surface with a spatula. Tap the pan lightly against the counter a few times to remove any air bubbles.
Place the cake in the freezer for at least 4 hours, preferably overnight.
6. Serve
Take out the cheesecake about 25–30 minutes before serving and tTop with fresh strawberries, strawberry mint/lemon balm, and a little grated lemon zest.
Yum!
