Strawberry cheesecake slice (v)

A chilled cheesecake slice with vegan (and predominantly raw) ingredients, the flavour of fresh strawberries, a silky smooth filling, and a base that seems to pull it all together.

Inspired by Gena's raw strawberry vanilla pudding and Hannah's raw chocolate brownies
Makes 16 small slices

Original post (with pictures) here


For the base
1/2 cup raw cashews
1/3 cup rolled oats
1/4 cup desiccated coconut
1/8 cup agave (or maple syrup)
Up to 1 tbsp water, as needed (I used about 2/3 tbsp)

For the topping

2 small avocados (mine weighed 110g each with peel and stone)
12 medium strawberries, washed and de-stemmed
1/4 cup agave (or maple syrup)
1/8 cup desiccated coconut
1 tsp vanilla

1. Line a loaf tin or square baking tin with baking paper (if you use a square baking tin you will probably only cover ~2/3 of the tin, but that doesn't matter).
2. To prepare the base, combine all of the base ingredients except the water in a food processor. Process until fine. Add up to 1 tbsp water, as needed, to form a slightly sticky mixture that is starting to clump together to form a ball.
3. Press the base mixture into your prepared tin, using a spatula or your fingers to spread it out evenly. Set aside while you make the topping.
4. To prepare the topping, combine all of the topping ingredients in a food processor. Process until smooth. Spread over the base.
5. Set in the freezer for at least 4 hours before slicing. Store in the freezer but bring slices to room temperature 5 - 10 minutes before serving.

Note. I had enough topping to cover the base and still have some spare (a small bowlful). I ate the spare topping plain but you could make a thicker topping if you preferred.