This is a very versatile recipe. It’s one that you can follow your Cravings for sure. I make two different desserts with this recipe using two 8×8 but feel free to make just one using a 9×12 pan instead. Strawberry cheesecake is a perfect Valentine dessert and with a little coconut whip cream, fresh strawberrys and mini chocolate chips it will please all. Canadian maple blueberry sauce is amazing with the plain cheesecake too! I will post that recipe and coconut whip cream separately.

Crust:

4 cups Corn flakes (graham crackers or another cookie or cereal)

1/3 cup Butter melted

1/3 cup Coconut oil melted

2 Tbsp Maple syrup

1 tsp Vanilla

Chocolate crust: 2 big chunks of any leftover chocolate or baking chocolate to the double boiler. Or substitute with chocolate powder.

Plain Filling:

2 Tbsp maple syrup or other sweetener to taste

1 lemon squeezed

1/4 coconut oil melted

1 can coconut milk (leave out some of the water, if you can)

4 drops of stevia (I like vanilla stevia)

1 tsp vanilla

Variations of filling, for half of filling

1 cup of strawberries (I used frozen)

1/2 cup Peanut butter

Prepare 2 8×8 pans with parchment paper. Process 3 cups of the corn flakes in a food processor. Melt butter in a double boiler; once melted add maple syrup and vanilla. Pour 3/4 of the butter mixture into the food processor with the corn flakes and process until it comes together.

Press more than half the crust into the prepared pan. Melt chocolate in the remaining butter. Process remaining corn flakes, add the melted chocolate, process till it comes together and press into prepared pan.

Filling

Soak cashews overnight. In a blender, blend the cashews until thick . Add lemon, coconut oil, coconut milk, maple syrup,vanilla and stevia, blend until creamy. Pour a little more than half of the filling on top of the plain crust. If you decide to make a second flavor add your choice eg: 1 cup of frozen strawberry’s. Bang down the pan to release some of the air. Place in the freezer for 1 hour. Cut into squares and freeze for up to 2 weeks. Before serving take it out of the freezer early to soften.

Serve as is or top with coconut whip cream, Canadian maple blueberry sauce, chocolate or what ever your craving.