For once – for the first time I can remember in a long, long time – we are actually enjoying a proper summer here in the UK!
The last few weeks have been gloriously sunny, with cloudless skies and dreamy temperatures.
In all honesty, when it’s this hot outside, I rarely eat very much at all – smoothies here and there, ice creams and lollies, salads, overnight oats or my Bircher muesli, or perhaps raw cake and cheesecakes.
The other weekend, Amir and I took the boys strawberry picking. We spent a small fortune on strawberries as we all filled our baskets (and our faces) with plump, juicy berries. My freezer is now filled with gorgeous strawberries, while the fridge is also full to bursting with them.
There could be worse things, right?
Anyway, I decided to use one of the buckets up to create this baseless Raw Strawberry Cheesecake.
It’s baseless for no other reason than I wanted to create the simplest, easiest dessert imaginable (after all, who really wants to spend their day cooking when it’s sunny outside?), but please feel free to add one if you like!
As a result, the recipe really is a piece of…well…cake!
Full of flavour thanks to those fresh strawberries (so fresh and juicy that they had almost slid into over-ripe territory), and with a squeeze of citrus from the lime, this a cheesecake dream!
It is vegan, gluten-free and suitable for most diets (switch out the cashews for macadamia nuts, if you have an intolerance or struggle to digest them), and is incredibly refreshing on a hot summer’s day. Plus, it is perfect for dishing up if you plan on watching Wimbledon, too!
What better way to watch tennis than with a creamy Strawberry Cheesecake…?
I used the amazing Siliko Mart moulds to create this beautiful floral shape, although you really can use whatever mould or tin you have to hand – I do like using silicone moulds for ease, though!
I also decorated with daisies I found by my home, although this was just to make it look extra pretty!
If you want to create an extra decadent treat, why not whip up some coconut cream (beat the solid ‘cream’ part from a tin of full-fat coconut milk with some vanilla and sweetener of choice) to serve?
Raw Vegan Strawberry Cheesecake
- Makes one cake –
- 3 cups cashews, soaked 4-6 hours and drained
- 1/2 cup coconut oil
- 1/3 cup cacao butter
- 1 cup full-fat coconut milk (plus a splash more – I use Vita Coco – if needed)
- 3 cups strawberries, hulled
- 1/2 cup maple syrup
- Juice one lemon or lime (I used lime)
- 2 tsp vanilla paste
- 2 tsp agar agar powder
- N.B. I made my cake baseless, but if you’d like a base try blending:
- 1 1/2 cups pecans
- 10 – 12 Medjool dates, pitted
- 1 tbsp coconut oil, melted
- Pinch salt
Start by gently melting your coconut oil and cacao butter in a bain marie, stirring until smooth. Set aside to cool for five minutes. Place the coconut milk in a saucepan and heat until warm. Add the agar agar and whisk. Bring to the boil, then reduce the heat and simmer for a few minutes. Remove from the heat and allow to cool.
Place all ingredients into a blender and blitz until completely smooth, adding a splash of coconut milk if needed to loosen. Pour into a large silicone mould (I used a bundt mould) and place in the freezer to firm up overnight.
3) Remove your cake at least 20 minutes before serving to allow it to defrost (I allowed for extra time to let it become creamy). While you’re waiting for it to defrost, decorate with more strawberries. Serve and enjoy.