Name: No Bake Gluten and Dairy Free Strawberry Cheesecake
Prep time: 20 min
Ingredients: 2 cups mixed pecans and almonds; 1/4 cup flaxseeds ground into meal; 1/4 cup lemon juice; 1 TBS honey; 1/2 cup shredded coconut; 1-2 TBS of Water if needed; 2 cups cashews soaked for 15mins in boiling water; Juice of 1 lemon (about 1/3 cup); 400 ml can ayam or other high quality coconut cream; 1/3-1/2 cup honey or maple syrup; 1 Tsp of lemon zest (optional); 250 g of frozen organic strawberries - 1/3 pack for the filling (the rest for topping.)

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If you’re looking for a delicious and easy gluten and dairy free dessert recipe, you can’t go past this one!

This dairy free gluten free no bake cheesecake is also refined sugar free so it’s healthy enough to pop in your freezer and eat as a snack throughout the week! (Though I doubt they’ll be leftovers…..)

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No Bake Gluten and Dairy Free Strawberry Cheesecake

A super easy dessert that is also full of healthy ingredients! Sweetened just with honey and strawberries, you won't believe how good this DAIRY and GLUTEN free cheesecake tastes. Perfect for gatherings, birthdays and sumemr BBQs.

Prep Time20

Freeze Time5

Servings: 12 pieces

Ingredients

BASE

2 cups mixed pecans and almonds
1/4 cup flaxseeds ground into meal
1/4 cup lemon juice
1 TBS honey
1/2 cup shredded coconut
1-2 TBS of Water if needed

FILLING

2 cups cashews soaked for 15mins in boiling water
Juice of 1 lemon about 1/3 cup
400 ml can ayam or other high quality coconut cream
1/3-1/2 cup honey or maple syrup
1 Tsp of lemon zest optional
250 g of frozen organic strawberries - 1/3 pack for the filling the rest for topping.

Instructions

Start soaking cashews by covering them with boiling hot water in a bowl and set aside.

BASE

Pulse flaxseed and nuts in a blender or food processor until it forms a fine crumb.
Pour into a bowl and add the rest of ingredients and combine until it forms a sticky but firm mixture (should hold together). Add water if needed.
Use your hands to press mixture into a lined round cake tin, creating a thin 'crust'.
Place in freezer to firm up a little while you make the filling.

FILLING

After soaking, Rinse and drain cashews. Blend all ingredients except strawberries in a blender or food processor until well combined and smooth.
Taste and adjust sweetness/extra lemon if needed.
Pour evenly on top of base then use your fingers to press about 1/3 of the pack of strawberries evenly into cheesecake.
Pulse remainder frozen strawberries then sprinkle on top.
Wrap in cling wrap, return to freezer and freeze for minimum 4hours until firm- overnight is a good option.
Take out of freezer 10minutes or so before serving.
Store in freezer in an airtight container.