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Dairy and Gluten Free Strawberry Cheesecake

This dessert is ideal made the day before, alternatively make in the morning and serve in the evening!

How it’s done

  1. Place the hazelnuts and dates into your blender and blend/process until crumb texture.
  2. Using a 23cm spring form round cake tin, sprinkle the base with the coconut. (This stops the base of the cheesecake from sticking to the tin and allows easier removal).
  3. Press the nut and date mixture onto the base of the tin to form a crust.
  4. Place all the filling ingredients into the blender and whizz until smooth and creamy. Pour over the crust.
  5. Place into the freezer for approx 1 hr.
  6. To make the topping, blend the strawberries and dates together, pour over the cheesecake and place back into the freezer overnight or for up to 5 hrs.
  7. Remove an hour before serving, pop out of the tin and serve.

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Prep Time
15m
Cook Time
6m
Servings
2
Skill level: Moderate

What you'll need

    Base

  • 350ghazelnuts (macadamias work well too)
  • 130gdates
  • 30gdesiccated unsweetened coconut
  • Filling

  • 700gCashew nuts
  • 175mllemon juice
  • 175mlagave
  • 175mlcoconut oil
  • 10mlvanilla extract
  • Topping

  • 450gStrawberries
  • 150gdates
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