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.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.