Strawberries and Cream Cheesecake
[Vegan, Gluten-Free]

1. Line a 7-5 or 8-inch springform cake pan with a circle of baking paper, cut to fit.

To Make the Base:

1. Add all the base ingredients to your food processor and blend until crumbly and fine. The mixture should hold together — if it is too crumbly, add 1 tablespoon of water/soaked date juice. Press into your cake pan and flatten down completely with a rubber spatula, then place in the freezer.

To Make the Cream Filling:

1. Add the cream filling ingredients and blend until super creamy and smooth, scraping down the processor in between. Pour half of this mixture into the pan.

To Make the Strawberry Filling:

1. Add the strawberry filling ingredients to your remaining cream filling and blend until creamy and smooth, then pour this mixture into the pan.

To Make the Optional Swirl:

1. If desired, use a spoon to scoop from the outside of the cheesecake to the center, lifting up the cream filling and turning the cake tin around so that you complete around 8 scoops.

To Serve:

1. Put the cheesecake in the freezer overnight.
2. In the morning, remove from the pan and top with fresh strawberries. Place back in the refrigerator until ready to serve.