Dairy-free, no-bake strawberry cheesecake

Strawberry sauce: Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.

Bring the mixture to a boil, and once boiling, use a potato masher or fork to break down and mash the berries.

Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by ⅓.

Remove from the heat and set aside to cool. It will continue to thicken as it cools.

Cheesecake: Place almonds and cashews into a food processor or blender and process until they break down into a fine, sandy-looking crumb.

Add vanilla, maple syrup, cinnamon and salt and process again until a sticky “dough” forms. If it’s a little dry and not sticking together, add a splash of water, one teaspoon at a time, until it holds together when you pinch it between your fingers.

Press base mixture into a lined 8 x 8 baking pan and set aside while you make your filling.

Place all cheesecake filling ingredients into a food processor or blender and process until deliciously smooth, creamy and well combined.

Taste and adjust as needed (extra maple for more sweetness, more lemon for extra tartness).

Pour ½ of your cheesecake mixture over the base.

Use a small spoon to dollop your cooled strawberry sauce onto your cheesecake mixture and use a toothpick (or utensil of choice) to make pretty swirls in the cheesecake filling.

Top with remaining cheesecake filling.

Dollop/swirl more of your cooled strawberry sauce onto the top layer of cheesecake and use a toothpick (or utensil of choice) to make pretty swirls.

Carefully tap the filled cheesecake tray on the counter top a few times to smooth it out and remove any sneaky air bubbles that may be hiding in the middle.

Place in the fridge/freezer for a few hours to set. This is absolutely THE hardest part about making this cheesecake but it’s 100% worth it!

Once set, slice and enjoy.