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Grain Free, Dairy Free Strawberry Cheesecake

Grain Free, Dairy Free Cheesecake

Prep Time15 mins
Cook Time1 hr
Cooling/Resting time4 hrs
Total Time5 hrs 15 mins
Author: simplytiffstx

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.
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Dairy-Free Coconut-Pineapple “Cheesecake” Bars

Ingredients

Crust

Filling

Instructions

Crust

  1. Preheat oven to 350°F
  2. Combine almond, coconut, and arrowroot flours along with salt in medium bowl.
  3. Cut in palm shortening with pastry cutter or fork until resembles course sand.
  4. Pulse with a food processor or mix in egg until dough forms.
  5. Press dough into greased 8″x 8″ baking dish.

Filling

  1. Using a hand mixer, in a medium mixing bowl beat cream cheese until fluffy and smooth.
  2. Beat in egg yolks one at a time until combined.
  3. Beat in sweetened condensed milk and vanilla until mixture is smooth.
  4. Add crushed pineapple (with juice) and one cup of shredded coconut.
  5. Pour mixture over crust and top with remaining shredded coconut
  6. Place in oven for 60-75 min or until center is set and coconut is lightly browned.
  7. Enjoy plain or topped with cherries, strawberries or whatever your tastebuds are craving!

XOXO,

Tiffany