Recipe: Raw Strawberry & Coconut Cheesecake

We’ve found the perfect alternative to making a cheesecake biscuit base completely from scratch! 247’s Breakfast Biscuits, that you can pick up from your local Coles, come in four different flavours to add an extra element to your traditional sweet treat!

We personally opted for their Cranberry, Dark Cherry, Coconut and Quinoa Breakfast Biscuit, but we’d love to hear how you go with mixing it up!


-2x 247 Breakfast Biscuits (your flavour of choice)
-1 tbsp coconut oil (melted)
-1 tbsp coconut syrup

-1 tbsp lemon juice
-1 ½ cups yoghurt (coconut or dairy)
-1 cup coconut milk
-½ cup shredded coconut
-½ cup coconut syrup
-½ cup coconut oil (melted)
-2 tbsp vanilla powder


1. For the base, add the 247 Breakfast Biscuit, coconut oil and coconut syrup until crumbly. Press the mixture lightly into the base of a cake tin. Refrigerate.

2. Using a blender, blend all filling ingredients until you have a smooth mix. Pour this onto your biscuit layer.

3. Place your tin in the freezer for around 4 hours, or until it sets.

4. Once your cheesecake is nice and firm, take it out of the tin and top it off with fresh strawberries.




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