No Bake Strawberry Cheesecake with California Date Crust
California dates are great. They have a natural sweetness, an additive nutty flavor and are nutrient-dense.
This no-bake cheesecake is complimented by a nutty, chocolatey crust that you're bound to fall in love with. Try substituting granulated sugar with date sugar! It's a natural sweetener that you can substitute cup for cup and has a lower glycemic index than sugar. Plus it retains the fruit's nutrients!
Servings 12, Approx. 25-30 mins prep, 4.5 hour freeze time
What You'll Need
For the Crust
10-12 California Dates
1 ½ Cups Graham Cracker Crumbs
½ Cup Desiccated Coconut
¼ Cup Cocoa Powder
For the Cheesecake
2-8oz Packages of Cream Cheese, room temperature
1 Pint of Strawberries
¾ Cups Date Sugar
1 tsp Vanilla Extract
1 Cup Whipped Cream
All You Need To Do
Line a springform pan with parchment paper. Sprinkle a little desiccated coconut to the bottom of the pan.
Prepare the crust. Soak the dates in 4oz of hot water for at least 10 minutes to soften.
Pit the dates.
Add the dates, the soaking water into blender or food processor and liquefy the ingredients.
Add graham crackers, coconut and cocoa powder to the blender and combine well.
Press the mixture to the bottom of your pan. Tip: Grease the tip of your fingers lightly with oil such as olive oil or coconut oil to prevent the mixture from sticking to your hands.
Place the pan in the freezer for 30 minutes to set.
Prepare the cheesecake. Puree the strawberries except for 4 large strawberries. Thinly slice the 4 large strawberries.
Add cream cheese, strawberry puree, date sugar and vanilla to large bowl and blend on medium speed until combined completely.
Fold in whipped cream.
Spread the cheesecake mixture onto the chilled crust evenly.
Press the sliced strawberries gently into the top of the cake evenly.
Chill for at least 4 hours to set.
Keep frozen. Place in refrigerator for 20 minutes before serving.
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