Recipe

Vegan brownie and strawberry frozen cheesecake

This sweet, creamy no bake cheesecake is delectable and simply moorish. This recipe will need to be started the day before to give adequate setting time.

  • 20 mins cooking
  • Serves 10
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Ingredients

Vegan brownie and strawberry frozen cheesecake
  • 1 1/2 cup (180g) pecans
  • 1/3 cup dutch-processed cocoa
  • 250 gram fresh dates, pitted
  • 1 teaspoon vanilla extract
  • 4 cup (560g) raw macadamia halves
  • 500 gram strawberries, chopped coarsely
  • 1/2 cup rice malt syrup
  • 1/4 cup (60g) coconut oil
  • 1 tablespoon vanilla extract, extra
  • 2 tablespoon water
  • 250 gram strawberries, extra, halved
  • 2 tablespoon rice malt syrup, extra

Method

Vegan brownie and strawberry frozen cheesecake
  • 1
    Grease and line base and side of a 20cm (8-inch) springform pan with baking paper.
  • 2
    Process pecans and cocoa until roughly chopped. With the motor operating, gradually add dates and extract, processing until mixture resembles coarse crumbs and holds together when pressed. Press mixture onto base of pan using the back of a spoon. Freeze for 30 minutes. Clean food processor bowl.
  • 3
    Process macadamias until roughly chopped. Add strawberries, syrup, solid coconut oil, extra extract and the water. Process for 2 minutes or until as smooth as possible. Pour mixture over brownie base. Freeze cheesecake for 4 hours or until very firm.
  • 4
    Using your hands, squeeze juice from 3 of the extra strawberries into a small bowl (discard pulp), add remaining extra strawberries and extra syrup; stir to combine. Just before serving, top cheesecake with strawberry mixture.

Notes

You will need to start this recipe the day before

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