When faced with the task to make a gluten free and dairy free dessert, I have to admit that I felt my hands were tied at first. A dessert without dairy, is this going to taste good?
I searched the creative pins of pinterest and came upon this strawberry cream pie. The world of dairy free baking is a mystery to me, but I am thrilled I tested out this recipe. It is so thick and creamy, and the consistency reminds me of a traditional cheesecake.
The best part of this creamy strawberry cheesecake is you can make the entire dessert in a blender! This dairy & gluten free strawberry cheesecake firms up nicely and keeps for several days, making it the perfect dessert to bring to your next Summer gathering.
Dairy Free Strawberry Cheesecake
Recipe by Coconut Recipes
For the crust:
3/4c. Crushed Pecans or walnuts
1/4c. Shredded Coconut
1TBSP Coconut oil, melted
For the pie filling:
2c. Fresh Strawberries
1c. Raw Cashews (these must be raw and not salted)
2TBSP Vanilla extract
1 pinch of Salt
1c. Coconut Oil, melted
1/2c. Raw Honey
To make the crust, add the crushed nuts and shredded coconut to a high powered blender or food processor and grind. I added 1 tablespoon of melted coconut oil to the crust because I felt that without the oil, the crust would easily crumble. Press the crust into the bottom of a 9 inch pie plate, building up the sides slightly.
Place all of the filling ingredients into the blender and blend until smooth and creamy. Carefully pour over the prepared crust and refrigerate for 3 hours before serving. The filling will firm up to a thick consistency.
Optional strawberry topping:
For those of you who would like to beautify your strawberry cheesecake, you can add fresh strawberry slices on top. I prepared the strawberries by thinly slicing each berry. Then I began by layering the slices starting in the center of the cheesecake and working my way outwards, following a circle pattern. Be creative and enjoy!