Strawberry Swirl Cheesecake with Frosted Berries
4.6(889 ratings)Fresh strawberries swirled through a creamy cashew base give a soft pink marble that differs on every slice. For the garnish, damp berries are rolled through a mix of coconut flour and lucuma, which clings like frost without any sugar. The result is pretty, fruity and not too sweet, ideal for early summer gatherings.
- Hands-on
- 40 min
- Freeze
- 7 hr
- Total
- 7 hr 40 min
- Serves
- 10
- Level
- Moderate
Method
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Step 1: Process the almonds and dates into a sticky crumb and press into a 9-inch springform pan lined with parchment.
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Step 2: Blend 1 1/2 cups strawberries with the ground chia and leave for 10 minutes to thicken into a spoonable puree.
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Step 3: Blend the cashews, coconut nectar, coconut oil and lemon juice until smooth, then pour over the crust.
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Step 4: Spoon the strawberry puree over the filling in dots, swirl with a butter knife in wide arcs, and freeze for 7 hours.
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Step 5: Mix the coconut flour and lucuma, roll lightly misted small strawberries through it, and arrange them on the softened cheesecake.
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