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Strawberry Cheesecake Squares

Strawberry Cheesecake Squares



  • 100 g rolled oats gluten free
  • 100 g almonds raw
  • 7 tbsp. coconut sugar
  • 2 tbsp. cocoa powder
  • 1/2 tsp. pink salt
  • 5 tbsp. coconut oil melted


  • 200 g raw cahew
  • 100 g fresh strawberry
  • 180 ml coconut cream
  • 6 tbsp raw cacao butter melted
  • 5-6 tbsp maple syrup
  • 3 tbs lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla paste
  • 1 tsp pitaya powder for color, optional
  • pinch sea salt


  • 10-15 small to medium-sized strawberries cut in half
  • 20 blueberries


  • Preheat oven to 340° F 
  • Place every dry ingredient for the crust in a food processor.  Process well until it reaches the consistency of flour.
  • Add melted coconut oil into the food processor and process until it becomes like wet sand.
  • Put a baking sheet on the 7″ x 7″ mold and press the mixture into the bottom.
  • Bake for 15-22 minutes, or until baked through.
  • After it is cooled down, put it in the freezer for 30 minutes to an hour.
  • Put every ingredient for the strawberry filling in a high-speed blender and blend well.  Layer it over the crust and place strawberries and blueberries on the top.
  • Freeze it until set.  Take out cake from the mold and cut with a warm knife

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