This is a summery take on my favourite cheesecake recipe 🙂 It is gluten- and dairy-free, and can easily be adapted to take account of other requirements (e.g. vegan, nut-free, raw etc). For the base I use crushed gluten-free oatcakes, some coconut oil, and a couple of dates. You can use nuts/seeds/other biscuits as the base instead. The filling is made from cashew nuts, coconut milk, coconut oil, lemon zest, lemon juice and a little honey (again, adapt as required).
I attempted a ‘swirl’ layer (again, not very well?) with raspberries and strawberries, blackberries and peach. The topping is strawberries and raspberries blended with a little coconut oil, and sliced fruit. Just freeze in layers as you go, and leave in the fridge to defrost a couple of hours before you want to serve it!
As an aside…this was inspired by a book I loved as a kid about a group of pandas who love jam (“The Jam Panda Picnic” by Dugald Steer)! I thought the colours (purple, pink, orange) matched the illustrations really well.