This recipe combines two of our favourite things…a creamy, cashew-based strawberry cheesecake and rich, sweet brownies.
Oh, and it doesn’t involve any baking. Amazing, right? Simply freeze the cake for two hours, then slice into ‘cheesecake brownies’ and eat immediately!
The texture will go soft if you leave it at room temperate for too long, but simply refrigerate if you can’t finish it all in one go.
And here’s a top tip: make sure you buy good quality tin coconut milk, otherwise the water might not separate from the cream when you refrigerate the tins. When you open the tins, you should be left with the sweet, creamy coconut at the top.