BASE

• 325g pitted dates
• 200g raw Omega (WA) walnuts
• 40g organic coconut, shredded (no sulfates)
• 50g oats
• 2tbsp coconut oil

FILLING

• 3 scoops Boomers Whey Isolate
• 2 tsp vanilla powder
• 3 cups raw cashews *(quick-soaked)
• 100 ml fresh lemon juice
• ⅔  cup coconut oil, melted
• 2 cup (500ml) full-fat coconut milk
• 1 cup maple syrup 
• ½ tsp pink salt

Method:

*Quick soak your cashews by placing them in a bowl, pouring over boiling water to cover and allowing to sit for 30 mins.

Double line your tin so when you are removing your cheesecake it is well supported. Leave enough baking paper either end so you can use it to pull the cheesecake out.

BASE

Place all ingredients into a food processor and process until the mixture comes together. 

Pour the base into your lined tin and press down evenly across the bottom. Roll an straight sided  glass across the base to make sure it’s even. Pop in the freezer to chill.

FILLING

Add all filling ingredients to a blender and mix until very smooth. 

Taste and adjust seasonings as needed. 

Remove your base from the freezer and top with the cheesecake filling. Pop back in the freezer while you create the fruit purees.

FRUIT PUREE

You could also double these purees and have only one puree flavouring your cheesecake. I used both for variation.

Nectarine and Passionfruit

1-2 nectarine, roughly chopped off the pip

1 tbsp water

½ cup passionfruit, some seeds strained out 

Method:

Place nectarine and water in a small pot over medium heat and bring to a simmer.

Continue simmering until the fruit breaks down easily when mashed with a fork (5-10 mins)

Either continue mashing with a fork to a smooth puree or blend with a stick blender or in a blender to a smooth puree.

Stir through the passionfruit juice and some seeds.

Remove the vanilla cheesecake from the freezer and swirl ¾ of this puree across half the cheesecake. Use a toothpick or skewer to create your swirl pattern.

The rest of each puree will be used as a final garnish.

Strawberry 

Ingredients:

½ punnet strawberries, hulled

1 tbsp maple syrup

1 tbsp lemon juice

Method:

Place all ingredients in a small pot over medium heat and bring to a simmer.

Continue simmering until the fruit breaks down easily when mashed with a fork (5-10 mins)

Either continue mashing with a fork to a smooth puree or blend with a stick blender or in a blender to a smooth puree.

Remove the vanilla cheesecake from the freezer and swirl ¾ of this puree across half the cheesecake. Use a toothpick or skewer to create your swirl pattern.

The remaining puree will be used as a final garnish.

SLICE AND GARNISH

Freeze the cheesecake overnight.

Remove from it’s tin and slice into 14 to 28 pieces.

Top each slice with a little more puree and seasonal fruit of choice. (I used kiwi berries, mandarin halved, strawberries, pomegranate and mint)

Serve immediately

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Nutritionist and Recipe creator: @jessica_lowe_coaching owner of @happy_healthy_nutrition_au
Food Stylist @kateflowerfood
Food Photographer @harrietharcourt