Swirly-whirly strawberry cheesecake

Makes an 8'' cake.

What you'll need: 

¾ cup of pitted dates

¾ cup of roasted chopped hazelnuts

1 cup of graham crackers, crushed (about 6 whole crackers)

3 tablespoons butter, melted

2 blocks (16 oz) of cream cheese (preferably one without added salt)

1 teaspoon of vanilla extract

4 pouches of Ella's Kitchen Smoothie Fruits - 'The Red One'

1 ¼ cup heavy whipping cream

Strawberries to decorate

What you'll need to do:

1. Firstly line an 8'' round spring form cake pan with parchment or waxed paper.

2. Place the dates, hazelnuts and graham crackers into the bowl of a food processor and blitz them for a few seconds until they are all very finely chopped like breadcrumbs

3. Add the melted butter and mix everything together well

4. Press the mixture into the cake pan using the back of a spoon so that it is all nice and even Chill it in the fridge while you make the topping.

5. Mix together the cream cheese, vanilla extract and 3 pouches of Ella's Kitchen Smoothie Fruits - 'The Red One'

6. Whip the cream until it is stiff but still soft, be careful not to over beat it

7. Fold it gently into the cream cheese mixture

8. Spoon the mixture onto the base evenly

9. Drizzle over the remaining pouch of Ella's Kitchen Smoothie Fruits and run a skewer through it to get a marbled effect

10. Chill it for a few hours to set

11. Decorate it with strawberries before serving

Preparation time: 25 minutes
Setting time: 2 1/2 hours