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Strawberry Keto Dairy-Free Cheesecake

This dairy-free, gluten-free and vegan Strawberry Cheesecake makes for an impressive centerpiece dessert to celebrate a special occasion.

Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 minsDifficultyBeginnerYields6 Servings
 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.

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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

Directions

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.

Strawberry Keto Dairy-Free Cheesecake

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