This vegan strawberry coconut cheesecake is a great make-ahead dessert with its delightful coconut base and delicate strawberry flavor.
Place cashews in a medium bowl with enough water to cover. Stand, cover for 4 hours. Drain and rinse well under cold water three times.
Grease a 7-inch round spring-form cake pan. Line base and side of pan with parchment paper, extending paper 1 inch above pan.
Process coconut, almond, and date until mixture resembles coarse crumbs. Add coconut oil and process until mixture starts to come together. Press mixture over base of pan and use the back of a spoon to press down firmly and level it.
Hull then thinly slice strawberries lengthwise. Place the strawberry slices around the side of pan sticking them to the paper. Refrigerate pan until required.
In a high speed blender, blend drained cashews, yogurt, honey, lemon rind, strawberries, and coconut oil until smooth. Pour mixture over base and refrigerate overnight until set.
When ready to serve, remove cake from pan and place on serving platter. Garnish with strawberries and edible flowers.
1. If short on time, you can place the cheesecake in the freezer for 2 hours to firm up.
2. For those allergic to coconut, you can use other nut yogurt made from almond or cashew.
3. This cheesecake will keep in the fridge for 72 hours.