Strawberry cheesecake

Recipes Gluten-free

Isn't this gluten-free strawberry cheesecake with a cookie base just gorgeous? You don't even have to bake it in the oven — this cheesecake (without quark, by the way) simply goes into the freezer. Because of the gluten-free cookies I used for the base, the cheesecake gets an extra crunch.

Recipe

Strawberry cheesecake

This raw strawberry cheesecake is absolutely a sight to behold and it tastes just as good. Keep it in the freezer and you'll always have a tasty treat on hand.

Course	Snack
Kitchen	American
Servings	2

Preparation time

Preparation time	40 min
Stiffen up min.	at least 1 night of soaking + 3 x 30 minutes in the freezer
Cooling time	1 hour 30 min
Total	2 hours 10 min

Equipment

Keukenmachine
Ring mold or springform pan
Parchment paper
Small plate
Small bowl

Ingredients

125 g gluten-free cookies
35 g (unrefined) coconut oil
150 g unsalted cashews
60 g coconut oil
juice of 1 lemon
1 teaspoon vanilla extract
15 g coconut blossom sugar
250 g (frozen) strawberries
50 g (frozen) raspberries

Strawberry cheesecake

Put the cashews in a bowl, cover them completely with water and place in the refrigerator.
The next day, put the cookies and coconut oil in the keukenmachine and blend until fine. Use a ring mold or springform pan of 10–15 cm. Place a piece of parchment paper on a small plate and set the springform on top. Press the cookie mixture firmly into the ring. Put this in the freezer (half an hour is enough).
If you're using frozen fruit, meanwhile let it thaw to room temperature.
Rinse the cashews and then put all the ingredients for the cheesecake layer into a food processor (cashews, coconut oil, lemon juice, vanilla extract and coconut blossom sugar) and blend for a few minutes until smooth. Put 2/3 of this mixture into the springform on top of the cookie layer. Put it back in the freezer for half an hour.
Then add the fruit to the remaining 1/3 of the cheesecake mixture in the food processor and blend until smooth. Finally, place this fruit layer on top of the cashew layer and return to the freezer.
Take the cheesecake out of the freezer about 20–30 minutes before serving to let it come to temperature. Enjoy!

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This strawberry cheesecake is entirely plant-based and gluten-free, making it suitable for almost everyone at the table. The creamy cashew layer and the fresh fruit mixture make it surprisingly light and refreshing in flavor.

Store the cheesecake in the freezer and take it out about 20 minutes before serving. That way it's always ready when you want it. Optionally garnish with fresh strawberries for a pretty finish.