You knew a few strawberry recipes were on the way after our last trip to Cottle Farms here in Columbia SC.
Roasting strawberries is one of my favorite ways to use up this summer produce before they spoil, and today I decided to take it one step further and toss them into a no-bake cheesecake.
She is creamy, tart, and bursting with summer flavor…and the date-cookie crust just makes it that much sweeter.
Roasted Strawberry Cheesecake Bars
You knew a few strawberry recipes were in the cards after our last trip to Cottle Farms here in Columbia SC.
Roasting strawberries is one of my favorite ways to use up this summer produce before they go bad, but today I decided to take it one step further and toss them into a no-bake cheesecake.
She is creamy, tart, and bursting with summer flavor…. And the date-cookie crust just makes it that much sweeter.
Serves
8-10
Equipment
Food processor
blender
baking sheet
oven
Roasted Strawberries
- 1.5 cups strawberries, sliced
- 2 tbsp honey
- 1/2 tbsp lemon juice
Cookie Crust
- 10 pitted Medjool dates
- ¾ cup hazelnuts or raw cashews
- ¼ cup almond flour
- ¼ cup finely shredded coconut
- 1 teaspoon vanilla extract
- ½ tsp sea salt
Cheesecake Filling
- 2 cups whole cashews, soaked overnight or minimum of 4 hours
- 2/3 cup full-fat coconut milk or coconut cream
- 1/4 cup finely shredded coconut
- 3 tablespoons fresh lemon juice
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 tsp sea salt.
Roasted Strawberries
Preheat oven to 375F and line a baking sheet with parchment paper.
Mix sliced strawberries in a bowl with honey and lemon. Coat them evenly and then spread out on the lined baking sheet.
Roast them in the oven for about 12-14 minutes or until they are soft and tender but not burnt.
Allow them to cool while preparing the rest of the cheesecake.
Crust:
Line a square pan ( for bars ) or a circle cake pan ( for slices) with parchment paper.
Add all crust ingredients to a large food processor. Process until a sticky crumble has formed.
Press the crust crumble into the bottom layer of the pan with your fingertips until a solid crust has formed.
Set aside while you prepare your filling.
Filling:
Add all filling ingredients into a high-speed blender. Blend on high until batter is smooth and creamy and has zero clumps remaining.
Taste and adjust/ add more lemon or more sweetener to preference.
Pour filling over the crust and spread evenly into the pan. Now fold in the roasted strawberries, ensuring your cheesecake is even before placing in the freezer.
Freeze cheesecake for a minimum of 4 hours. When ready to serve, allow to thaw slightly before slicing.
