My strawberry cheesecake hummus is exactly what it says on the tin! The taste of strawberry cheesecake in a hummus, well a cashew raw strawberry cheesecake. The chickpeas make it into a velvety and creamy dip.
No plant milk is used in this hummus and instead, whole cashew nuts are blended to give sweet creaminess with chunky of yumminess. I don’t soak cashews as they’re the only nut this isn’t needed for.
If using a food processor you to make this hummus you will get chunky bits of cashew nuts remaining. If you like crunchy peanut butter this is great, if not you may want to blend the cashews first in a bullet or use cashew butter.
The strawberries can be replaced with any other berry like blueberry, raspberry, blackcurrants or blackberry. I just really love strawberry cheesecake and local British strawberries are in season and available to buy without plastic at the time of making.
A shot of beetroot juice helps to give a pinkey colour but is not essential. I just used some of the beetroot juice in precooked (without vinegar) vacuum packed.
I tried several variations of this cheesecake hummus recipe to decide if it needed the sesame seeds/tahini. It worked well with walnuts and pecans but in the end I decided to use sesame seeds as it’s a hummus recipe after all. I love this sweet hummus topped on my 3 ingredient cookies.
Sunflower seeds can be used instead of cashew nuts. They aren’t quite as yummy as they have a lower sugar content and don’t blend to be as creamy but it’s useful to make nut free and makes the dessert hummus recipe cheaper.
If you haven’t tried a raw strawberry cheesecake recipe check out my strawberry cashew cheesecake pots. They taste amazing and are full of goodness.
Strawberry Cheesecake Hummus
Strawberry cheesecake hummus is a decadent dip that is free of any dairy or cheese and uses cashews instead. You'll either love or hate the look of this but if you like hummus and cheese cakes you have to try this healthy dessert hummus recipe!
Ingredients
- 1 can Chickpeas
- 1 cup / 200g Strawberries
- 3/4 cup / 115g Cashews
- 3 tbsp Coconut Cream
- 4 tbsp Sweetener like maple syrup or agave nectar
- 2 tbsp Beetroot juice
- 3 tbsp Ground Sesame Seeds
- 1 tsp Vanilla
- 1/4 cup / 60ml Water
Instructions
- Place everything for the strawberry cheesecake hummus into a food processor.
- Blend for 1 -2 minutes until everything is combined and in a smooth hummus like texture.
- Taste the dessert hummus and add more sweetener if needed.
Notes
As this hummus recipe recipe uses freshly blended strawberries it needs to be eaten within 3 days and always kept in the fridge.
It also works really well with any other berries.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 192Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 175mgCarbohydrates 22gFiber 3gSugar 10gProtein 5g
If you used blueberrys would you need the beetroot juice? Many thanks Anne
Hi there, for either you don’t need the beetroot – I just like to add some for vitamins and to boost the colour
Hello, just confirming three tablespoons of ground sesame seeds. Seems like a lot.
Thanks!
Yep that much, I really love the flavour of sesame though. Check out the video for the amount I used – they were ground myself so maybe a bit more fluffy than if pre bought?