No-Bake Strawberry Cheesecake Brownies

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.

Enjoy!

No-Bake Strawberry Cheesecake Brownies

Servings: 10 people

Ingredients

Brownie base

• 1 tin coconut milk (cream only)
• 1/4 cup cocoa powder
• 1 cup almonds
• 1 cup dates
• 2 tbsp maple syrup

Strawberry cheesecake

• 1 1/2 cups cashews
• 2 tbsp maple syrup
• 1 lemon (juice only)
• 1 tin coconut milk (cream only)
• 1 tsp vanilla extract
• pinch of salt
• 2 cups strawberries

Servings: 10 people Ingredients Brownie base 1 tin coconut milk (cream only) 1/4 cup cocoa powder 1 cup almonds 1 cup dates 2 tbsp maple syrup Strawberry cheesecake 1 1/2 cups cashews 2 tbsp maple syrup 1 lemon (juice only) 1 tin coconut milk (cream only) 1 tsp vanilla extract pinch of salt 2 cups strawberries

Instructions

1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
2. Line a 7” x 7” baking tin with greaseproof paper.
3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
4. Blend the almonds until fine and add the almond flour to a mixing bowl.
5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
12. Place the baking tin in a freezer for two hours, then serve immediately.