serves 4

30 minutes



  • 200g your favourite biscuits

Cheesecake layer⁠⁠

  • 150g cashews nuts boiled for 10 minutes in hot water, then drained
  • 80ml plant based milk of choice, or vegan cream cheese⁠
  • 60ml Sweet Freedom FRUIT SYRUP

Strawberry jam topping

  • 200g fresh or frozen strawberries, sliced
  • 30ml Sweet Freedom FRUIT SYRUP⁠


  1. Put the cashews in a pan and cover with water, bring to boil and simmer for 10 mins, or leave to soak in cold water overnight.⁠
  2. Crush the biscuits and divide between the 4 glass dishes and save 2 tbsp for topping.⁣⁠
  3. To make the cheese, drain the cashews and put into your blender with the FRUIT SYRUP, plant based milk of choice OR vegan cream cheese and whizz until smooth. 
  4. Pour this over the biscuit base and pop into the fridge.
  5. ⁣⁠To make the jam simply add the strawberries and FRUIT SYRUP to a pan and cook for 8 minutes or until the strawberries are cooked and soft.⁠
  6. Mash them with a fork then cool for 5 minutes before spooning over the cheesecake.
  7. Keep in the fridge and top with the crushed biscuits or more fruit before serving.⁣⁠

Thanks for this lovely recipe @vgnbites_

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