FOR THE BASE:
200g Ground almonds
4 large Medjool dates
2 Tbsps Coconut oil
1 Tbsp Honey or Maple Syrupcan sub. agave nectar or maple syrup
1 tsp Cinnamon
FOR THE CHEESECAKE:
600g Philadelphia Light cream cheese
300g Greek yoghurt
4-5 Tbsps Truvia (Stevia)
1 tsp Vanilla extract
1.5 sachets Powdered gelatin18g
FOR THE STRAWBERRY TOPPING:
1 Tbsp Honey or Maple Syrup
To prepare the base, start by melting the coconut oil in a small microwave-safe bowl.
Add this to a blender, together with your dates (which have ideally been soaked in water for a few hours first to soften them) and agave nectar (or honey), and blend into a smooth and sticky syrup.
Place 200g of ground almonds into a large mixing bowl with 1 tsp of cinnamon.
Pour the sticky mixture you made in Step 2. over the ground almonds and mix it through to bind it all together.
Add the cream cheese, greek yoghurt, sweetener and vanilla extract to a stand mixer or blender and continue to mix until it has all combined into a really smooth and creamy consistency.
For a high-protein cheesecake, add in your protein powder and continue to mix further.
In a separate bowl or jug, dissolve and mix the gelatin in 170ml of boiling water.
Now add the dissolved liquid gelatin to the cheesecake mix (it will seem a bit runny now, but trust me, it will thicken and set later!) and mix it through thoroughly.
Pour the cheesecake mix evenly onto the prepared base and leave to set in the fridge overnight.
Add about half the strawberries and the water to a high-powdered blender and blend together into a thick sauce.
Sweeten to taste using your favourite natural sweetener. (I used Stevia)
Cover and keep in the fridge until the cheesecake is ready to be decorated.
The next day, once your cheesecake has fully set and your sauce has cooled down, finish off the cheesecake by decorating it with the strawberry sauce and topping with some freshly sliced strawberries.