I’ll be honest with you, this recipe was born out of a disaster. I had intended on making cheesecake jars but totally misjudged the amount of ingredients and the cheesecake ended up looking silly, only filling about a third of the jar.
But it was SO delicious and I didn’t want it to go to waste, so I transferred it to a bowl to enjoy for myself.
I stirred it into a messy mixture and it was divine. And you know what?? I think it turned out better than the cheesecake jars would have!
So yes, it looks messy but if Eton Mess can get away with it, then so can this…
This recipe is made up of three parts, much like an ordinary cheesecake:
1. You have the base which is crumbly, dense and subtly sweet (I used raw oats and dates but nuts would work too)
2. You have the cheesecake “filling” which is simply raw cashews, a tiny bit of agave, vanilla and lemon – you’ll be surprised how much this actually tastes like a rich cheesecake!
3. Then there is the sharp, fruity topping which is just pure strawberries. I pureed half of them and chopped the rest into small pieces.
It’s so simple and wholesome yet tastes like heaven and is healthy enough for breakfast!
When it all comes together, you have a Strawberry Cheesecake Mess! Which is:
- Dairy-free and vegan
- Gluten-free and is easy to make grain-free & paleo-friendly (just swap oats for ground nuts or buckwheat groats)
- High-protein (over 10g per serving!)
- High fibre (8g per serving!)
For the cheesecake base mixture
- 1/2 cup raw gluten-free oats
- 2 medjool dates, pitted
For the cheesecake filling
- 1/2 cup raw cashews, soaked for at least 2 hours or overnight
- 2 tbsp unsweetened almond milk
- Zest and juice of half a lemon
- 1 tbsp raw agave nectar
- Approximately 8 large fresh strawberries
- Make the base by adding the oats to a high powered blender or food processor and blending with the medjool dates. Add a small bit of water until it forms a dense, crumbly mixture. Divide the mixture between two small bowls or glasses.
- Rinse out your blender and make the filling by blending all the ingredients until smooth. Again, divide the mixture between the two bowls.
- Finally, chop half of the strawberries into small pieces and blend the remained into a puree. Add to the bowls.
- Gently stir everything together to create a messy (but delicious) mixture!
- Serve and enjoy! The mess can be kept covered and refrigerated overnight to enjoy the next day but note that the texture will be much softer, like overnight oats.
Nutrition InformationYield 2
Amount Per Serving Calories 366Saturated Fat 1.5gSodium 24mgCarbohydrates 63.7gFiber 7.9gSugar 30.6gProtein 10.2g
[color-box color=”green”]If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-) [/color-box]
This would be the perfect snack / breakfast / dessert to watch Wimbledon with! Do you follow it?