Ginger Strawberry No-Bake Cheesecake

 

Skill Level: Beginner  Serving Size: 1/12 th of pan (cut into squares) 
Course Dessert
Servings 12
Calories 400kcal

Ingredients

  • 1 batch Hike Bite Crust, see recipe

Ginger Cashew Layer:

  • ¾ cup Canned coconut milk, full fat
  • 1 cup Cashews, raw
  • 2 T. Coconut oil, melted
  • ½ T. Lemon juice
  • 1 T. Honey, local if possible
  • ½ tsp. Vanilla extract, pure
  • pinch Ground cinnamon
  • to taste Ginger, fresh, minced

Strawberry Cashew Layer:

  • ¾ cup Canned coconut milk, full fat
  • 1 cup Cashews, raw
  • 2 T. Coconut oil, melted
  • ½ T. Lemon juice
  • 1 T. Honey
  • ½ tsp. Vanilla extract, pure
  • 1 cup Strawberries

Strawberry Jam (topping):

  • To taste (about 1/3 cup) Strawberry preserves, store bought

Instructions

  • Prepare Hike Bite Crust and set aside.
  • Add Ginger Cashew layer ingredients to a blender and puree until smooth.
  • Evenly spread the ginger layer on top of the hike bite crust. Set aside.
  • Add Strawberry Cashew layer ingredients to the blender and puree until smooth.
  • Evenly spread the strawberry layer on top of the ginger layer.
  • Place dessert in the freezer for at least 4-6 hours.
  • Remove from freezer. Spread strawberry preserves on top of the strawberry layer.
  • Thaw until ready to cut, about 20-30 minutes. Cut 12 even pieces. Enjoy!

Notes

Nutrition Information: This dessert is a no-bake option that contains essential fats, vitamin C, and dietary fiber. Enjoy for your next birthday or holiday celebration! Gluten-free, (if using gluten-free oats), and dairy free.
  • Calories: 400
  • Fat: 34 gms
  • Protein: 6 gms
  • Carbohydrates: 21 gms
  • Fiber: 3 gms
  • Added Sugar: 4 gms
  • Sodium: 50 mgs

Recipe Categories

All