Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

by sweetlaurel

Strawberries + Cheesecake, the ultimate pairing! I know this decadent dessert may sound intimidating, but it is actually quite simple to make if you have a Vitamix or high speed blender. Enjoy!

Recipe Note: This cheesecake will need to chill in the fridge for 8 hours or more after preparing.

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

 

Strawberry Swirl Cheesecake with Coconut Cream Topping \\ Sweet Laurel

Yields 1 Strawberry Swirl Cheesecake 


 

Strawberry Swirl Cheesecake with Coconut Cream Topping


 

To Prepare Crust:


 

1 cup pecans

1/2 cup waltnuts

8 dates (pitted) or 1/2 cup date paste

1/4 cup 100% maple syrup

1/4 teaspoon Himalayan pink salt

Preheat oven to 350

Prepare a spring form pan by lining with parchment paper or grease with coconut oil. Place all ingredients in food processor or blender and mix until a course dough is formed. Press into pan and bake for 10 minutes. Allow to cool while you prepare filling.


 

To Prepare Filling:


 

2 cups macadamia nuts (soaked 2 hours)

2 cups cashew (soaked 2 hours)

2/3 cup raw honey or 100% maple syrup

1/2 cup coconut oil (melted)

1 tablespoon vanilla extract

1/2 teaspoon Himalayan pink salt

1 tablespoon lemon juice

Process all ingredients in Vitamix or high speed blender until smooth. Pour into crust and prepare strawberry jam.


 

To Prepare Strawberry Jam:


 

2 cups strawberries

1 tablespoon lemon juice

1 tablespoon maple syrup

Place all ingredients in saucepan over low heat. Allow to simmer, then slowly press down strawberries with fork or smasher until jam is formed. Allow to cool

When jam is cool, swirl into cheesecake mixture.


 

To Prepare Coconut Whipped Cream:


 

1 can coconut milk (full fat is necessary, I used Nature Value)

1 tablespoon 100% maple syrup or raw honey

1 teaspoon vanilla extract

Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, maple syrup or raw honey, and vanilla extract on high until peaks form, which should be about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.

Enjoy!