Un-cheesecakes

Make vegan desserts the star of the show with these gorgeous cheesecakes.

Raw strawberry & cream un-cheesecake

PREP TIME 1 HOUR 10 MINUTES (+ STANDING & REFRIGERATION) SERVES 16

You will need to start this recipe 2 days ahead.

2½ cups (375g) raw cashews

1 cup (140g) macadamias

¾ cup (60g) desiccated coconut

½ cup (60g) almond meal

6 fresh dates (120g), pitted

¾ teaspoon vanilla bean powder

¾ cup (150g) coconut oil, melted

400g small strawberries

1 cup (240g) vegan coconut yoghurt

½ cup (125ml) light agave syrup

1 tablespoon finely grated lemon rind

1/3 cup (80ml) lemon juice

1/3 cup (80g) cacao butter, melted

1 Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well.

2 Grease a 23cm round springform cake pan. Line base and side of pan with baking paper, extending paper 5cm above edge of pan.

3 Process macadamias, desiccated coconut, almond meal, dates and ¼ teaspoon of the vanilla powder until mixture resembles coarse crumbs. Add 1 tablespoon oil; process until combined and mixture starts to stick together. Press the mixture over base of pan; use the back of a spoon to press down firmly and smooth surface.

4 Thinly slice a quarter of the strawberries lengthways. Strawberries shouldn’t be more than 3.5cm long, or the tips won’t be covered by filling; trim strawberries if needed. Arrange the strawberry slices around side of cake pan, sticking them to the baking paper. Refrigerate cake pan until required.