Strawberry Cheesecake Squares (Printable Version)
Silky cheesecake squares with a roasted strawberry topping on a date and coconut base. Gluten-free, paleo, and vegan-friendly.
# Ingredients:
→ Base Layer
01 -
1 teaspoon vanilla
02 -
6 dates, pitted
03 -
1/4 teaspoon ground cinnamon
04 -
3/4 cup raw cashews
05 -
1/4 cup shredded coconut, unsweetened
06 -
1/4 cup almond flour
07 -
1/2 teaspoon sea salt
→ Creamy Filling
08 -
2 tablespoons melted coconut oil
09 -
1/3 cup pure maple syrup
10 -
1/2 tablespoon thick balsamic vinegar
11 -
1/2 pound chopped strawberries
12 -
1 teaspoon vanilla extract
13 -
2 cups soaked raw cashews
14 -
3 tablespoons fresh-squeezed lemon juice
15 -
1/2 cup canned full-fat coconut milk
# Steps:
01 -
Let 2 cups of cashews soak in water overnight — they'll be for the filling.
02 -
Mix balsamic vinegar with the chopped strawberries. Spread them out on a baking sheet lined with parchment, then roast at 400°F for 20 minutes. Wait until they cool down.
03 -
In a food processor, grind the base layer ingredients until they clump together like dough. Push this mixture firmly into a parchment-lined 8x8 pan. Chill it in the fridge while you prep the next layer.
04 -
Mix the soaked cashews, vanilla, lemon juice, coconut oil, maple syrup, and coconut milk in a blender until smooth and creamy. Gently stir in the roasted strawberries once they cool.
05 -
Spread the creamy filling on top of the chilled base layer. Freeze the entire thing overnight. Thaw for 10 minutes before cutting into either 9 or 16 squares.
# Notes:
01 -
Cashews need overnight soaking
02 -
Store in the freezer for up to 90 days
03 -
Works for vegan, paleo, gluten-free, and dairy-free diets