Strawberry Cheesecake

Creamy Strawberry Cheesecakes (with fat free version)

A rich creamy strawberry cheesecake. Dairy Free!

For the crust:
1 cup oat groats ground into a fine flour (make sure you get it very fine and take breaks while grinding as the groats heat up a lot)
3/4 cup unsweetened coconut flakes
1/4 cup walnuts
1″ Level Ground Trading vanilla bean
8 medjool dates (1 cup)
Pinch of Himalayan salt
(Fat Free Tip: omit nuts and add extra dates)

Filling:
3/4 cup cashews
1/4 cup Brazil nut
1 cup thawed strawberries
1tbsp lemon juice
1″ vanilla bean
3 medjool dates (pitted)
1/4 cup water
Pinch of Himalayan salt

(Fat Free Tip: Use strawberry Nicecream as the filling)

Blend crust ingredients together in a blender or food processor. You might need to pause and scrape down the sides to get a shortbread like cookie dough.

Press into parchment lined cupcake pan or 8″ round pie dish. Pop into freezer to chill.

Blend filling ingredients until smooth. Spoon equally onto each crust (approx 1 tbsp each)
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Keep in the freezer. Let thaw 5 min before serving.