This strawberry & basil cheesecake recipe is super healthy and delicious

If you’re going to be stopping by a small garden party, or if you find yourself hosting an intimate BBQ with a few friends this weekend then this is the perfect dessert option to whip up and enjoy in the sun!

This strawberry and basil cheesecake recipe also happens to be quite healthy too, made up completely of natural ingredients and super foods. So, there's no need to feel guilty after tucking into a slice or two of this decadent dish.

We absolutely adore the silky smooth filling combined with this deliciously nutty crumb base. Not to mention it’s super quick and easy to put together — definitely one to add to your recipe repertoire!

Serves: 8

Prep time: 30 minutes


For the base:

1 ½ cups (180g) walnuts

6 Medjool or other sticky dates, stones removed

Touch of sea salt flakes

For the creamy centre:

3 ripe avocados, stone and skin removed (240g)

25g packet of fresh basil, leaves only

Juice of 3-4 limes

4-6 tbsp raw honey

3 tbsp unscented coconut oil, melted

For the topping:

1 punnet of fresh strawberries


To make the base, blend the walnuts, dates and sea salt in a food processor (not a blender) with a splash of water. When it starts clumping together into a cookie dough ball, you’re good to go. Press into a 20-25cm loaf tin. Bring the dough up the sides like a posh flan, making sure you support the elbow of the base – the part where the base meets the sides. Freeze.

Meanwhile, get going on your ‘cheesecake’ filling. Puree the avocado flesh, basil, the juice of three limes, 4 tbsp of honey, and the melted coconut oil at full speed until silky smooth. I use my blender for this bit. 

Taste. If it needs more zing or kick, add another squeeze of lime juice to the mix. If you prefer more sweetness to rock your taste buds, then add an extra bit of honey. 

Spoon the filling over the frozen base and chill in the fridge for 1 hour. It will last for three days in the fridge like this.

Just before serving, slice a handful of fresh strawberries and scatter them over the top along with any stray basil leaves you find loitering in your kitchen.



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