So here it is! The simplest, yummiest and healthiest dairy free, raw cheesecake recipe you’ll ever need! Made delicious with the natural sweetness of strawberries.
Find a reason to celebrate and get un-baking (get it? coz its raw!!) with the LLN strawberry macadamia yes-please-cheese-cake!
Note: the recipe quantities below will make a small-medium cheesecake, if you want an extra large cheesecake (especially when entertaining) simply double the quantities.
It’s all about fresh and juicy strawbs at the moment so make sure you check out our other strawberry recipes such as Carob (or Choc) Dipped Strawberries, Strawberries ‘n’ Cream or Sugar Free Strawberry Yoghurt Sundae (dairy free).
- This recipe is another healthy dessert or sweet treat made with nourishing ingredients that are actually good for you! This recipe is also sugar free and has no added sweeteners (not even honey or maple syrup!) So you can enjoy this pretty-as-a-picture dessert without guilt.
- Strawberries are considered a low sugar fruit and provide a beneficial source of vitamin C, Folic Acid, Potassium, anti-oxidants and fibre.
- Strawberries are great for heart health, promoting glowing skin, supporting healthy cholesterol levels and help to reduce inflammation.
- Did you know? Approximately 8 Strawberries provides more Vitamin C than an orange.
- Coconut oil is a great metabolism booster as well as helping to keep your carb cravings at bay.
- The oil in macadamias helps to support healthy cholesterol levels.
- One of the nutritional ticks the macadamia nut gets is for their quality fat content. Nuts contain omega-6 fats and eating too many can be inflammatory. What’s important is the ratio of healthy omega 3’s to omega 6 found within nuts. (Another great reason to up your omega 3’s intake!) Macadamias contain one of the best ratios as their omega 6 content is much lower than other popular nuts.
Raw Strawberry Macadamia Cheesecake (Dairy Free)
- 1/2 cup Fresh Strawberries, sliced
- 4 tablespoon s Whipped Coconut Cream
- *Soak macadamia nuts for a 4 hours.
- Drain and rinse macadamia nuts.
- In a high powdered blender (I use a Vitamix) or food processor pulse almonds, coconut, 1/4 cup macadamia nuts and chia seeds to a fine crumble (resembling fine biscuit crumbs).
- In a mixing bowl combine nut mix with melted coconut oil and vanilla until well combined.
- Spread and press base evenly and firmly into a small-medium lined spring form cake tin.
- Prepare the filling by blending remaining macadamia nuts, strawberries, lemon juice, coconut oil and vanilla until smooth and creamy. (Scraping down sides frequently).
- Spread filling on top of your base.
- Refrigerate for 4- 6 hours or until firm. (or freeze for quicker results or if you can't wait to eat it
- Serve straight out of the refrigerator. If frozen allow to stand for approx 30 minutes before serving.
- You can add a hint of sweetness by added 2 teaspoons Pure Maple Syrup or 2 pitted dates in with nuts to pulse and/or 2 teaspoons blended into the filling.
- If you don't like shredded coconut you can also substitute for additional nuts such as pecans or brazil nuts into your base.
- If you prefer a more solid filling simply add 1 more tablespoon of coconut oil.
- Make sure your shredded coconut is organic or preservative free as regular store-bought desiccated coconut more often than not contains the harsh preservative sulphur (also known as sulphite). This preservative is known to cause asthma and hyperactivity in children especially. You can purchase organic or preservative free coconut from health food stores, the health food section of your supermarket or online here.
- Using soaked macadamia nuts in your base helps to also bind the ingredients together.
- Make sure your strawberries aren't cold as they will begin to solidify the coconut oil on contact before filling is blended smoothly.
- We use macadamia nuts instead of the usual cashews to make this raw cheesecake to make it more FODMAP friendly. Stick to small portions when using nuts.