Cheesecake with pumpkin seed crust and strawberries

Name: Cheesecake with pumpkin seed crust and strawberries
Cook time: 30 min
Total time: 30 min
Ingredients: Crust; 8 pieces of almond cookies; 100 g pumpkin seeds; 2 tbsp coconut oil; 5 pitted Medjool dates, soaked, or add a splash of water to the dough; pinch of salt; Filling; 500 g cream cheese; zest and juice of 1 lemon; 2 tbsp agave; Topping; 500 g strawberries; 100 g wild strawberries; edible flowers

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30min

Do you want to try making cheesecake with pumpkin seed crust and strawberries yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity:

Crust
8 pieces of almond cookies
100 g pumpkin seeds
2 tbsp coconut oil
5 pitted Medjool dates, soaked, or add a splash of water to the dough
pinch of salt

Filling
500 g cream cheese
zest and juice of 1 lemon
2 tbsp agave

Topping
500 g strawberries
100 g wild strawberries
edible flowers

Crust
8 pieces of almond cookies
100 g pumpkin seeds
2 tbsp coconut oil
5 pitted Medjool dates, soaked, or add a splash of water to the dough
pinch of salt

Filling
500 g cream cheese
zest and juice of 1 lemon
2 tbsp agave

Topping
500 g strawberries
100 g wild strawberries
edible flowers

Preparation method

How do you make this?

Combine all the ingredients for the crust in a food processor. Add a splash of water if you don't soak the dates. Process until everything is nicely combined.

Press the mixture firmly into a buttered tart pan lined with baking paper.

Bake for 20 min. at 180°C, and let cool.

Mix the cream cheese with the agave, lemon zest, and juice.

Spread the cream cheese over the crust, decorate with the strawberries, and optionally with wild edible flowers.

Serve immediately.

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