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Strawberry salted caramel cheesecakes

Strawberry salted caramel cheesecakes

Strawberry salted caramel cheesecakes

Strawberry salted caramel cheesecakes show just how much I miss my mom right now. Women should be celebrated, mothers should be celebrated because being a mother is a hard job. I wish I could celebrate my mother this Sunday, she raised four kids, which makes her pretty amazing!

Strawberry salted caramel cheesecakes show just how much I miss my mom right now. Women should be celebrated, mothers should be celebrated because being a mother is a hard job. I wish I could celebrate my mother this Sunday, she raised four kids, which makes her pretty amazing!

Strawberry salted caramel cheesecakes

This will be my second year as a mother and it’s not that I feel a whole lot wiser, maybe older, but not a whole lot wiser. Every age has its battles and you just have to get up and get on with it some days. It’s the most selfless job and it lasts a lifetime, but they only really need you for so long. So I have surrendered because I want to savor every moment while my son does not have the choice to do without me. He is growing up so fast and sadly he only wants his dad these days. Hahaha, jealousy I thought I wanted a bit of freedom, but a jealousy only does me good.

So mom, every mom out there. I hope you get spoiled because you deserve it beyond compare.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

8-10 people

Strawberry salted caramel cheesecakes

Strawberry salted caramel cheesecakes

Ingredients 

Base

  • 1 cup mixed almonds and hazelnuts
  • 6 Medjool dates
  • 1/2 cup shredded coconut
  • 1/4 cup oats
  • 1/3 cup coconut cream or almond milk
  • Pinch of salt
  • splash of vanilla (1/2 tsp)

Filling

  • 2 cups cashews (soaked overnights)
  • 1 can refrigerated coconut cream (400ml)
  • 1/3 cup coconut oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 2-3 tbsp lemon juice
  • 2 medjool dates
  • 1/2 cup sliced strawberries
  • 1/2 cup peanut butter

Method

  1. Place all these base ingredients in a food processor and then blits up till all the ingredients are blended and smoothed out.
  2. Scoop into muffin trays, about 1 1/2 tbsp each. Place in the freezer to set.
  3. Place the cashews (drained) along with the dates, coconut, oats, coconut oil and salt in the food processor, add a few drops of coconut cream to the mix, till all is smooth and combined.
  4. Whisk up the rest of the coconut cream till fluffy and then fold this into the cashew mixture.
  5. Divide the filling and add the peanut butter to one part and the other half you can add pureed strawberry coulis.
  6. Layer on top of the base the strawberry mixture and set in the freezer for up to three hours till set.
  7. To make the strawberry coulis, simply cook the strawberries and a bit of sugar and lemon juice.
  8. Let it cool and blitz it up and add to the strawberry cheesecake filling.

Salted Peanut butter 

  1. Divide the filling and then add 1/2 cup peanut butter to the filling, scoop into a piping bag with a classic round nozzle on and set in the fridge until serving time. (I place this in a glass with the nozzle and the end part of the piping bag showing upwards- so the filling does not leak out)
  2. Once the strawberry base is set and it’s time to serve, layer on the salted caramel top.
  3. Decorate with strawberries and a few sprinkles of salt on top.
  4. Serve or place back in the freezer, remove 30 minutes before serving time.

Have a lovely mothers day!

M*

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