No-Bake Strawberry Cheesecake

Make the base layer first. Pulse all the ingredients in a food processor with an S-blade. Transfer the mixture into a 23cm springform cake tin and press it down firmly with your fist to form a crust across the base.

Blend all the cream layer ingredients in a high-powered blender to a smooth consistency. Pour the cream over the crust and refrigerate for a minimum of three hours to set.

To make the strawberry layer, place 200g of the strawberries, along with the dates, agave and vanilla, into a blender and blend until smooth.

Cut the remaining strawberries into quarters, fold them in with the strawberry sauce and pour this chunky mixture over the set cake.

Remove the sprung side of the cake tin and transfer the cheesecake to a serving plate. The cake will freeze well for up to two months without the strawberry layer – simply make it fresh when you're ready to serve.