Savor the sweetness of summer with a slice of this no-bake Strawberry Fields Cheesecake! A symphony of fresh strawberries and velvety mousse awaits. 🍓🍰
Ingredients:
For the Nut Crust:
1 cup almonds
1 cup pecans
6 medjool dates, pitted
1/4 cup shredded coconut
2 tablespoons coconut oil, melted
A pinch of sea salt
For the Strawberry Mousse Filling:
2 cups fresh strawberries, hulled
1 cup raw cashews, soaked overnight and drained
1/2 cup coconut cream
1/4 cup maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
Sliced strawberries for infusion
For the Topping:
Fresh strawberries, halved
Dark chocolate shavings
Mint leaves for garnish
Directions:
Begin with the crust by blending almonds, pecans, dates, shredded coconut, coconut oil, and sea salt in a food processor until sticky and coarse.
Press the mixture firmly into the bottom of a springform pan and set aside.
For the filling, blend strawberries, soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
Pour half of the strawberry mousse over the crust, add a layer of sliced strawberries, then cover with the remaining mousse.
Refrigerate for at least 4 hours, or until set.
Once set, release from the pan and top with fresh strawberry halves, dark chocolate shavings , and mint leaves before serving.(optional)
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes | Kcal: 350 kcal | Servings: 8
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