No-Bake Chia Strawberry Cheesecake
This recipe has been adapted from One Green Planet
Makes two mini cheesecakes
Ingredients
Strawberry Chia Jam
2 tbsp chia seeds
2 tbsp maple syrup
2 cups frozen strawberries
Base
1 cup pecans
1 cup raw almonds
1/2 cup dates (pits removed- roughly 6 dates)
pinch of sea salt
Filling
1 cup raw cashews (soaked overnight or for 30 minutes in boiling water)
3/4 cup coconut cream (thick cream from a can of coconut milk)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 lemon (juiced)
Instructions
Strawberry Chia Jam: Add the frozen strawberries and maple syrup to a saucepan and over medium-low temperature bring them to a simmer, until they are soft. Add them to a food processor and blend until smooth. Stream in the chia seeds. Add to a glass container and place in the fridge to set for at least 20 minutes.
Base: Add the almonds, pecans, dates (pits removed) and sea salt to a clean food processor and pulse/blend until the mixture sticks together finely. Note: make sure your dates are soft as they will be stickier then hard dates. Divide the base mixture evenly over three 4 1/2″ springform pans. Roughly 1/2 cup (plus a few tablespoons) per springform. Press the mixture down using your fingers. Place in the freezer while you prepare the filling.
Filling: Drain the water from the cashews, then add the cashews, coconut cream, maple syrup, lemon juice and vanilla to a high-speed blender. Blend until smooth.
Take the cheesecake base out of the freezer and the jam out of the fridge. How you incorporate the jam is up to you. I ended up adding a bit of the filing then 2 tablespoons of the jam (to each base) and using a spoon, swirl the jam throughout the coconut filling. Then add more filling and 2 more tablespoons of chia jam and do the same thing. Use roughly 1 cup of filling per springform.
When you are happy with the appearance of the swirling, add the cheesecakes into the freezer for at least 6 hours to set. Option to top with pistachios and coconut.
When ready to enjoy, leave the cheesecakes to sit out for 20 minutes to thaw so they are extra creamy!