Strawberry Cream Cheese Cake

You don’t need to be very precise with the measurements in this recipe - I certainly wasn’t and it came out good.

Line 8 or 9 inch springform pan with parchment paper.

Crust:  

• 1 cup dates
• 2 cup walnuts (or almonds, cashews, whatever nut(s) you like- I used walnuts)

1. Process in food processor until sticky.
2. Add and process 1-2 tablespoons of coconut oil to make it really stick together.
3. Press crust into pan. 

Strawberry Mixture

• 1 TBSP gelatin 
• 2 TBSPs cold water 
1. Mix together and let set for at 1-2 minutes (or longer, it doesn’t matter). Set aside.
• 1 pound strawberries (mine were frozen)
• 1/4 cup sugar

1. Heat strawberries and sugar on stovetop until berries are very soft.
2. Use immersion blender until smooth.
3. Stir gelatin mix into hot strawberry mixture until dissolved.
4. Set aside about 3/4 cup for top of cake. 

Cream Cheese Mixture

• 1 pound cream cheese (softened a little)
• 1/2 cup sugar (regular or confectioners - I used regular)
• 2 TBSP lemon juice (to taste)
• Strawberry mixture (minus the 3/4 cup set aside for top of cake)

1. Using paddle attachment if you have it, beat cream cheese, sugar, and lemon juice until smooth.
2. Beat in rest of strawberry mixture. 

Whipped Cream

• 1 cup heavy cream (I used closer to 1.5 cups)

1. Beat  heavy cream until peaks form.
2. Fold whipped cream into cream cheese mixture.
3. Pour into pan and smooth. 
4. Chill for about 2 hours.
5. Pour the 3/4 cup strawberry mixture on top.
6. Chill.
7. Decorate as you wish with fresh strawberries or not.