Grain Free, Dairy Free Cheesecake
Equipment
- mini spring form pans
- hand mixer
- mixing bowl
- food processor
- baking sheet
- saucepan
Ingredients
Cheesecake
- 2 boxes Simple Mills Double Chocolate Cookies
- 8 Tbsp Palm Oil Shortening
- 8 oz Kite Hill "Cream Cheese" original
- 1/3 cup Coconut Cream cream from a can of full fat coconut milk
- 2 tsp Pure Vanilla Extract
- 1/2 cup Maple Sugar granulated
- 1/4 tsp Lemon Juice preferably fresh
- 1/8 tsp Himalayan Pink Salt
- 2 Whole Fresh Eggs separated
Strawberry Sauce
- 1 pint Strawberries hulled and quartered
- 1/3 cup Water
- 3 Tbsp Honey
- 3 Tbsp maple Sugar or Coconut Sugar
- 1 tsp Vanilla
- 1/2 tsp Lemon Juice preferably fresh
Instructions
Cheesecake
- Preheat your oven to 325 degrees.
- In a mini chop food processor, pulse the chocolate cookies until they are in a fine meal.
- Pour the chocolate cookie meal into a separate bowl, and add the palm shortening. Cut in shortening with the chocolate cookie meal until you have a crumbly dough.
- Place 4 mini spring form cake pans on baking sheet.
- Press the dough into the bottom of each bringing the dough up the sides.
- Bake the crusts for 8 minutes at 32When the crust is finished, turn the oven temperature down to 250.
- In a food processor, combine the cream cheese, coconut cream, vanilla, maple sugar, lemon zest and juice, salt, and egg yolks. Blend until smooth.
- In a large mixing bowl, beat the egg whites with a hand mixer and whisk attachment until stiff peaks form.
- Gently fold the cheesecake batter into the egg whites, until just combined.
- Pour the cheesecake batter into the crust. Smooth the top.
- Bake for 50 minutes at 250, then turn oven off an open oven door slightly to vent for 1hr.
- Remove from the oven, and allow to cool. Once the cheesecake has cooled, place it in the refrigerator for at least 2 hours before serving.
- Top with strawberry sauce, raspberry sauce, whipped coconut cream, or your desired topping.
Strawberry Sauce
- Add all ingredients to a saucepan.
- Simmer for approximately 10-15 minutes or until thickened and strawberries are soft.
- Pour into food processor and process until smooth.
- Refrigerate until ready to use.
