Allergy Free Chocolate Strawberry Cheesecake

Cheesecake is my ultimate weakness…. of all time. Don’t get me wrong, I used to be addicted to bread but cheesecake is on a whole other level. Of course, having food sensitivities to gluten, dairy, soy and egg, kind of puts a damper on enjoying cheesecake. This recipe turned out wonderful. However, you must let it set up for the specified time – otherwise the filling is thin – but it is still great. Usually, mine never make it four hours and it tastes just fine! Another bonus is that this recipe is no-bake! Makes 1 cheesecake

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Crust

7-8 dates, pitted

1/2 cup hazelnuts

1/2 cup almonds

1/4 cup coconut oil

Filling

1 cup DF cream cheese (I like Daiya)

1/2 cup coconut milk cream

1/4 cup honey

1 Tbsp cocoa powder

4 strawberries

 

  • In a blender (I used my Magic Bullet), combine crust ingredients and pulse until combined.
  • Spread crust into a springform pan, pressing against sides and bottom. In a blender (or another bullet cup), combine filling ingredients and blend until smooth, about 2 minutes.
  • Pour filling over crust ingredients.¬†Refrigerate for at least 2-4 hours.

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