This dairy-free, gluten-free and vegan Strawberry Cheesecake makes for an impressive centerpiece dessert to celebrate a special occasion.
2 cups Cashews, soaked overnight
2 tbsp Lemon Juice, freshly squeezed
3 tbsp Erythritol
½ cup Coconut Cream
2 tbsp Coconut Oil
2 cups Strawberries, of choice
To Garnish:
Fresh Strawberries
Fresh Mint
1
Drain the cashews and add them into the food processor with the lemon juice, coconut cream, coconut oil and 2 tbsp erythritol.
2
Process to obtain a smooth mixture. Line a round pan with parchment paper.
3
Transfer the mixture inside the pan.
4
Add the strawberries and 1 tbsp erythritol into the food processor, and pulse to obtain a puree.
5
Add the strawberry puree on top of the cashew cheesecake layer, then freeze for at least 3 hours.
6
Before serving let your work of art sit at room temperature for 15 minutes, so it can be cut easily.
CategoryDessertCuisineKetogenic-Vegan
Ingredients
2 cups Cashews, soaked overnight
2 tbsp Lemon Juice, freshly squeezed
3 tbsp Erythritol
½ cup Coconut Cream
2 tbsp Coconut Oil
2 cups Strawberries, of choice
To Garnish:
Fresh Strawberries
Fresh Mint