65g cashew nuts, soaked overnight in water and drained
juice of 2 lemons
60ml agave nectar or maple syrup
60ml coconut oil
1 teaspoon vanilla extract
3 pitted dates
6 large strawberries
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Extra time:4hr setting › Ready in:4hr15min
Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove.
Chop the Nākd bars into small bits in a food processor and divide them into 6 sections. Press firmly into the bottom of the prepared muffin tins or silicon trays to make 6 cheesecake bases.
Blend together the cashew nuts, lemon juice, agave nectar (or maple syrup), coconut oil and vanilla until it makes a smooth silky mixture. Pour the the mixture onto each of the cheesecake bases until it fills to the top.
Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.
Place the cheesecakes in the freezer overnight or for at least 4 hours to set. Allow the cheesecakes to come up to room temperature before serving. Enjoy!