Strawberry Cashew Cheesecake Pots
Cuisine
Cheesecake
Servings
8
serves
Servings
8
serves
Ingredients
For the Base
1
cup
Dates
100g
1
cup
Almonds
150g
3
tablespoons
Desiccated Coconut
For the Cream Cheese Filling
1
cup
Cashew Nuts
150g
2
Lemons
juiced
2
tablespoons
Coconut Oil
2
tablespoons
Maple Syrup
1
teaspoon
Vanilla Extract
1
cup
Water
240ml
For Strawberry Chia Coulis Topping
1
cup
Strawberries
200g
½
cup
Dates
50g
1
tablespoon
Chia Seeds
Instructions
Blend together all of the base ingredients until they are combined and stick together.
Spread out the base into your individual jars or one big pan.
Melt the coconut oil and then blend with all the other filling ingredients until smooth.
Pour the filling over the bases and tilt to spread to the edges.
Blend together the strawberry topping ingredients until the strawberries are all broken up.
Pour the topping over the cheesecakes.
Garnish with berries or mint leaves and place in the fridge for 30 mins to set.
Store in the fridge and eat within a couple of days.
Recipe Notes
Calories:
390 cal