This dairy-free, gluten-free and vegan Strawberry Cheesecake makes for an impressive centerpiece dessert to celebrate a special occasion.
Drain the cashews and add them into the food processor with the lemon juice, coconut cream, coconut oil and 2 tbsp erythritol.
Process to obtain a smooth mixture. Line a round pan with parchment paper.
Transfer the mixture inside the pan.
Add the strawberries and 1 tbsp erythritol into the food processor, and pulse to obtain a puree.
Add the strawberry puree on top of the cashew cheesecake layer, then freeze for at least 3 hours.
Before serving let your work of art sit at room temperature for 15 minutes, so it can be cut easily.
Ingredients
Directions
Drain the cashews and add them into the food processor with the lemon juice, coconut cream, coconut oil and 2 tbsp erythritol.
Process to obtain a smooth mixture. Line a round pan with parchment paper.
Transfer the mixture inside the pan.
Add the strawberries and 1 tbsp erythritol into the food processor, and pulse to obtain a puree.
Add the strawberry puree on top of the cashew cheesecake layer, then freeze for at least 3 hours.
Before serving let your work of art sit at room temperature for 15 minutes, so it can be cut easily.