Strawberry and Cream Cheesecakes

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Base:
• Pecan Nuts Pecan Nuts 50g 1/2 cup
• Almonds Almonds 35g 1/4 cup
• Rolled Oats Rolled Porridge Oats 25g 1/4 cup
• Pitted Dates Pitted Dates 90g 1/2 cup
• Raisins Raisins 35g 1/4 cup
• Matcha Powder Matcha Powder 1 tbsp 1 tbsp
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Chia jam:
• Strawberries Strawberries 50g 1/3 cup
• Maple Syrup Maple Syrup 2 tbsp 2 tbsp
• White Chia Seeds White Chia Seeds 2 tbsp 2 tbsp
• Cheesecake fillings:
• Cashew Nuts Cashew Nuts 125g 1 cup
• Coconut Cream Coconut Cream 80g 1/3 cup
• Coconut Yoghurt Coconut Yoghurt 2 tbsp 2 tbsp
• Coconut Oil Coconut Oil 80ml 1/3 cup
• Maple Syrup Maple Syrup 4 tbsp 4 tbsp
• Lemon Lemon juice of 1 juice of 1
• Vanilla Bean Extract Vanilla Bean Extract 1 tbsp 1 tbsp
• Strawberries Strawberries 150g 1 cup

Instructions

1. 1.*Timing tip, the tarts will need to chill for at least 2hrs before serving.
2. 2.Base: Blitz the almonds, pecans and oats in your food processor until they are roughly ground.
3. 3.Add the dates and raisins and continue to process until they form a dough.
4. 4.Add the remaining ingredients and process until combined.
5. 5.Split the dough into the number of bases you plan to use (depending on the size of the tarts you are making).
6. 6.Press the dough evenly into each individual tart base (silicone moulds work best, but muffin cases in a muffin tray work well too). Set aside in the freezer.
7. 7.Chia Jam: Blitz the strawberries in your blender with the maple syrup until they are liquid. Stir in the chia seeds.
8. 8.Let the mixture sit in an airtight container in your fridge (the chia seeds will thicken it up).
9. 9.Cheesecake filling: Add the cashews, coconut cream, coconut yoghurt, lemon juice and maple syrup to your blender and blitz until completely smooth.
10. 10.Add the vanilla bean extract and coconut oil to the mixture and combine.
11. 11.Remove the cheesecake bases from the freezer.
12. 12.Place about 1 tsp of the chia jam on top of each base. Add 1 tbsp of the cheesecake mix on top of each base, then add some of the strawberry slices. Add another 1-2 tbsp of the cheesecake mixture to each base and top with more fresh strawberry slices.
13. 13.Place tartlets in the freezer for 2 hours or until firm.
14. 14.* Remove from the freezer 15-30 minutes before serving. These cheesecakes should be stored in the freezer and taken out as needed.

Nutritional Information

• Calories:
  287
• Fat:
  17g
• Sodium:
  3mg
• Carbs:
  18g
• Sugar:
  13g
• Protein:
  2g