Strawberry Lemonade Chocolate Cheesecake

Indulge in a creamy dark chocolate cake layered with a sweet strawberry lemonade filling, making this the perfect summer treat.



Strawberry Lemonade Chocolate Cheesecake

Ingredients

Crust
1 cup almonds
1/2 cup cashews
1/2 cup unsweetened coconut flakes
8 pitted medjool dates (soaked in hot water for 15 minutes)
pinch of pink Himalayan salt

Chocolate Layer
1 cup coconut oil (not melted)
3/4 cup canned coconut milk, just the thick cream, not the oil (refrigerate to help get the separation of oil and milk)
1/4 cup creamed coconut - such as Edward & Sons Organic Creamed Coconut
10 pitted medjool dates (soaked in hot water for 15 minutes)
1/2 cup cashews (soaked in hot water for 15 minutes)
1/2 cup chocolate chunks, such as Prana Chocolate Chunks
1/4 cup cacao powder
3/4 cup maple syrup
1/2 tsp instant espresso powder (optional)
pinch of pink Himalayan salt

Strawberry Lemonade Layer
16 oz package of fresh strawberries, stems removed
Juice from 2 lemons
1/2 cup maple syrup
1 cup coconut oil (not melted)
3/4 cup canned coconut milk, just the thick cream, not the oil (refrigerate to help get the separation of oil and milk)
1/4 cup creamed coconut - such as Edward & Sons Organic Creamed Coconut
1 packet of Starbucks instant Pink Lemonade Refreshers (optional)

Toppings
1/2 cup chocolate chunks, melted
1/4 cup sugar
1 packet of Starbucks instant Pink Lemonade Refreshers
juice from half a lemon
Slice of lemon
Mint Leaves


Directions

Make the crust

  1. In a food processor, blitz the almonds and cashews until crumbly.
  2. Add the rest of the ingredients and blitz until combined.
  3. In a 8-9 inch springform pan, firmly press the mixture into the pan. Use the bottom of a flat surface such as a glass to push down and flatten the layer.
  4. Set aside.

Make the chocolate layer

  1. In a high-powered blender add all the chocolate layer ingredients and blitz until smooth. You may need to user a damper or stop every 10-20 seconds to push the sides down. Blend for 2 minutes until thoroughly combined.
  2. Pour chocolate mixture on top of the crust and tap the pan a few times on the counter to help get rid of the air bubbles.
  3. Place in the freezer for 2 hours.

Make the strawberry layer

  1. In a high-powered blender add all the strawberry layer ingredients and blitz until smooth. (Note that adding a packet of Starbucks instant Pink Lemonade Refresher is optional, but it gives it a nice kick of flavour if you can get your hands on it. I found mine at my local Starbucks.)
  2. Blend for 2 minutes until thoroughly combined.
  3. Pour the strawberry mixture on top of the chocolate layer and tap it a few times on the counter.
  4. Place in the freezer for 4 hours, or in the fridge for 8 hours.

Decorate the top

  1. Melt the chocolate chunks for 20-30 seconds in the microwave 2-3 times. Careful not to burn the chocolate! Stir each time.
  2. Over medium-high heat in a small sauce pan add the sugar and lemon juice and heat for 3 minutes, stirring occasionally.
  3. Next add a packet of Starbucks instant Pink Lemonade Refresher and stir to fully combine. After a minute, reduce heat to low and constantly stir for 2-3 minutes. Remove from heat and let it stand for 5-10 minutes. It should be a translucent pink and thick glaze.
  4. Drizzle chocolate and pink glaze over the cheesecake as desired. Add a slice of lemon and mint leaves to create a beautiful contrast of colours.
  5. Serve and enjoy!

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