With Mother’s Day around the corner, what better way to celebrate than making your own Strawberry and Lemon Cheesecake – a recipe from Young Living’s Culinary Oil Brand Ambassador, Chef Kate.
INGREDIENTS
Crust Ingredients
1½ cups roughly chopped dates
½ cup roughly chopped almonds/cashews
½ cup shredded coconut
½ tsp vanilla essence (optional)
2 tbsp melted coconut oil
4 drops Young Living’s Lemon essential oil
Cheesecake Filling Ingredients
2 cups raw soaked cashews
½ cup coconut milk
½ cup maple syrup or honey (to taste)
2 tbsp fresh lemon juice
1/3 cup melted coconut oil
1 tsp vanilla essence
4 – 6 drops Young Living’s Lemon essential oil (to taste)
1 cup sliced strawberries
Strawberries for decorating (optional)
Instructions
1. In a food processor, blend all the crust ingredients together until a sticky dough forms.
2. Press the crust into the bottom of silicone cupcake moulds, then place in the fridge to set while you make the cheesecake filling.
3. To make the filling, blend together all the filling ingredients except for the strawberries in a food processor or high-speed blender until smooth and creamy. You may add more sweetener and/or Lemon essential oil to taste and blend again.
4. Spoon half the mixture (leaving the rest to make the strawberry layer) into the cupcake moulds and smooth leaving room in each mold for the pink strawberry layer.
5. Add the sliced strawberries into the remaining filling mixture and blend until smooth. Spoon the strawberry layer on top of the first layer, smooth the top, add strawberry slices, if using and place in the freezer to set for at least 4 hours to overnight.
6. When ready to serve, remove the cheesecakes from the moulds, let them thaw for 5 – 10 minutes and then enjoy!