Quick Vanilla Cheesecake
This is my go to recipe for any special occasion. It’s just so quick and completely takes the stress out of cooking. No baking necessary, I simply use my blender, whip it up and chuck this baby in the freezer to set. When it’s ready I serve it with beautiful fresh seasonal fruit. Feel free to get creative and decorate it beautifully.
What I love most about this cake is that it looks & tastes like you have gone to way more effort than you actually have! #superwoman
Servings: 10 Slices
Ingredients
Base
1 cup Hazelnuts
½ cup Desiccated Unsweetened Coconut
6 Medjool Dates, pitted
1 tbsp Cacao Powder
1 tbsp Extra Virgin Coconut oil
Pinch of Salt
Filling
2 cups Macadamia Nuts
½ cup Coconut Cream
½ cup Greek Yoghurt
¼ cup Extra Virgin Coconut Oil
¼ cup Maple Syrup
1 Vanilla Bean, seeded
Berries to serve
Method
Blend all base ingredients until combined.
Press evenly into a spring cake tin.
Freeze for 15 minutes.
Blend all filling ingredients into a smooth consistency.
Pour over base.
Freeze until firm (approximately 2 hours).
Remove at least 10 minutes prior to serving.
Serve with berries.