Wow!! This recipe is fantastic and takes no time to make. I had to tweak it a bit because cheesecake recipes call for regular cream cheese and I wanted to do a dairy free version. As far as the topping is concerned, take your pick! Strawberries, peaches, blueberries, whatever suits your fancy!!! Did I mention it is practically sugar free as well!
RECIPE
1 gluten free ready made pie crust (I chose Mi-Del).
CHEESECAKE FILLING:
2 (8 ounces) packages of non dairy cream cheese (I use Daiya brand)
3/4 cup powdered erythritol-based sweetener (I use swerve)
1 teaspoon grated lemon zest
1 small can of coconut cream
STRAWBERRY TOPPING:
1 pint of fresh strawberries
1/4 cup powdered erythritol-based sweetener (swerve)
TO MAKE CREAM CHEESE FILLING:
1. In large mixing bowl, use electric mixer to beat cream cheese with the sweetener and lemon zest until smooth. Beat in coconut cream until well combined.
2. Dump filling into crust and spread evenly. Refrigerate until firm, about 3 hours.
TO MAKE TOPPING AND ASSEMBLE:
1. Slice strawberries and transfer to a bowl.
2. Add 1/4 cup of powdered Swerve sweetener to strawberries and mix throughly.
3. Cover and refrigerate for 3 hours
4. Pour strawberry topping over cheesecake (you can do this over entire cake or over individual slices). Put a dollop of coconut whip cream on top and ENJOY!!!!!
LET ME KNOW WHAT YOU THINK!!!😋
Nutrient Dense For The Heart and Soul 