Avocado & Strawberry Cheesecake

Makes 12 mini cheesecakes

It would be safe to call this delicious avocado & strawberry cheesecake recipe fairly guilt-free as it is packed full of goodness while also satisfying any sweet cravings. A perfect and refreshing sweet recipe for the height of avo and strawberry season, YUM!

The base:
1 cup raw walnuts
1 cup medjool dates, pitted
Pinch of salt (optional)

The filling:
1 ½ cup raw cashews
2 medium-sized avocados
⅓ cup coconut oil, melted
⅔ cup coconut yogurt
¼ cup maple syrup
1 lemon, juiced
1 tsp vanilla extract

The topping:
100g strawberries, sliced
Freeze-dried raspberries (optional)

 

Avocado & Strawberry Cheesecake

Method

The method:
Soak cashews overnight preferably or cover the cashews in boiling hot water and let them sit for at least an hour until soften

Lightly grease a standard 12 cup muffin pan and lay two strips of baking paper to make a cross in each cup

To make the base, in a food processor, process walnuts with dates until coarse and forms a sticky dough

To make the filling, in a blender, add all filling ingredients and blend until very creamy and smooth

To make the cheesecakes, scoop 1 tbsp of base and press with fingers. Use a small glass or a spoon to pack it down if needed. Then divide filling evenly among the muffin cups. Use the back of a spoon to smooth out the top and tap the pan a few times to release any air bubbles. Place the cheesecakes into the freezer until set, around 4-6 hours

To serve, take the cheesecakes out of the freezer 10-15 minutes to soften and serve up with freshly sliced strawberries

avocado and strawberry cheesecake
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday

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