Quick and Easy Strawberry Cheesecake

Strawberry season is upon us … strawberry shortcake, strawberry ice cream, and this quick and easy to make strawberry cheesecake.

What’s nice about this recipe, is you can make and freeze it in two small spring form pans, enjoy one, and keep the other frozen and pull it out weeks later and in 5-10 minutes enjoy it with a friend.

When serving, cut a strawberry into small pieces and top cheesecake when serving.

Strawberry Cheesecake Recipe

Equipment Needed: High-Speed Blender

Yield: 2 small cheesecakes, or 8 mini cheesecakesIngredients

• 1 cup fresh organic strawberries (you can use frozen strawberries, but is easier to blend with fresh, room temperature berries)
• 3/4 cups cashews, soaked for 2 hours and drained
• 1/4 cup coconut oil, in liquid state (melt at low temperature if necessary)
• 2 tablespoons date paste or maple syrup
• 2 tablespoons nutritional yeast
• 1 teaspoon non-GMO lecithin (if you don’t have lecithin on hand, make cheesecake without it).
• 1 teaspoon LiyfBiotic probiotic
• Pinch of Himalayan salt
• Optional: 1 teaspoon vanilla powder or extract

Coconut Lovers – add 1/4 cup unsweetened shredded coconut to recipe and turn it into a Strawberry Coconut Recipe !

Preparation Steps:

1. Combine all ingredients EXCEPT, coconut oil and lecithin, in high speed blender and blend until smooth. Note: if you are using frozen strawberries blend for a few minutes to warm mixture before adding coconut oil in our step 2, otherwise coconut oil will harden up.
2. As you are blending, pour in coconut oil. Once you are happy the mixture is smooth and creamy, continue blending and add lecithin – blend well.
3. Pour cheesecake mixture two small 4-inch spring form pans, mini cheesecake pan, or into glass container of choice. Freeze for 1-2 hours, or until solid. Cheesecake is wonderful by itself, but by adding a crust, you can enhance the taste and presentation – see crust recipe below.
4. If you store cheesecake in freezer, allow 10 minutes to soften before serving.
5. Store in a sealed container. Will store for up to 2 months in freezer.
6. You can also store in refrigerator – it will remain solid and can be served immediately.

Note: When Purchasing Strawberries

Living in California, I know that many of the strawberry fields are heavily sprayed.

Avoid conventional strawberries. Protect your health, buy organic, or non-sprayed strawberries … go with God’s ingredients!

Cheesecake Crust Recipe

Equipment Needed: Food Processor

Ingredients:

• 1 cup – any raw nut or nuts of your choice (walnut, pecan, almond, cashew, macadamia)
• 2 tablespoons date paste, or 1 medjool date cut into small pieces
• 1 tablespoon coconut oil (in liquid form)
• If needed, 1-2 tablespoon water

Preparation Steps:

1. 1. Place nuts in food processor and pulse into small pieces.
   2. Add date paste or date and process (be careful not to over process and turn nuts into butter).
   3. Add coconut oil and process.
   4. At this point, check mixture – if you can form a ball in your hand its ready, if still too crumbly, add small amount of water and process, re-check consistency.
   5. Press crust into bottom of two 4 inch spring form pans, mini cheesecake pan, or container of choice.
   6. Spoon or pour cheesecake mixture into pan or container, and freeze for 1-2 hours before serving.
   7. If you store cheesecake in freezer, allow 10 minutes to soften before serving.
   8. Store in a sealed container. Will store for up to 2 months in freezer.
   9. You can also store in refrigerator – it will remain solid and can be served immediately.

If you’ve enjoyed this post, Easy Strawberry Cheesecake, leave a comment below:

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David Cooley
Certified Health Consultant
LifeWave Independent Distributor

David spent 27 years in the mortgage/real estate business, and currently holds a financial life license, but for over 31 years one of his passions has been natural health and prevention of disease. For 31 years he has lived a natural food lifestyle. He is an author, and certified as a health and transformational coach, and plant-based chef. Today his main focus is to bring hope into a person’s life through various resources, proven to reverse aging, elevate health, maximize thought life and emotions, and live with unparalleled, fully persuaded faith!

“It breaks my heart to see people suffering, or aging faster and living in pain and limitation. Or to see someone who has fallen into the rut of living, unable to reach their full potential. God has designed us to live amazing lives, and sometimes it just helps to find someone who will come along side and provide the hope and direction needed at that moment.”

To learn more about David, go to Image What Could Be.

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