Dairy-Free Strawberry Shortcake Cheesecake (Edit recipe)

The perfect spring or summer dessert, this dairy-free and grain-free cheesecake is sure to be a crowd pleaser. The perfect amount of sweet, and light and refreshing from the fresh strawberries and whipped coconut cream. You'd never know this dessert doesn't contain dairy and grains, and your loved ones will be sure to ask for this dessert again!

24 minutes

1 hour and 10 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	21 g
Carbohydrates:	27 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	451 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Primal Palate

Serves: 8

Ingredients

12 oz Grain-free and Vegan Shortbread Cookies (click for recipe), (12 cookies)
16 oz Kite Hill Cream Cheese
2/3 cup Kite Hill Sour Cream Alternative
1 tsp Pure Vanilla Extract
1 whole Lemon, zest and juice
1 cup Maple Sugar, plus 1 tablespoon for the strawberries
1/4 tsp Himalayan Pink Salt
4 whole Eggs, separated
4.5 cups Strawberries, 1.5 cups for the sauce
1 cup Coconut Cream, whipped for topping
3 Tbsp Powdered Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In advance of creating this recipe, place 1 cup of coconut cream in the fridge to chill over night, and prepare the Grain-Free Shortbread Cookies.
Line the bottom of a 9 inch spring form pan with parchment paper, and place the spring form pan onto a baking sheet. Preheat your oven to bake at 325.
In a mini chop or food processor, pulse 12 Shortbread Cookies into a fine meal.
Press the Shortbread Cookie crumbles into the bottom of the lined 9 inch springform pan, and bake for 8 minutes at 325.
Remove the pan from the oven, and lower the oven temperature to 300.
In a blender combine the dairy-free cream cheese, dairy-free sour cream, vanilla, the zest and juice of one lemon, 1 cup of maple sugar, Himalayan pink salt, and 4 egg yolks, blend until smooth.
In a mixing bowl, whip the egg whites until stiff peaks form, and then gently fold the egg whites into the cheesecake batter.
Pour the cheesecake batter into the spring form pan, and bake for 30 minutes at 300, and then turn the temperature up to 325 and back for an additional 40 minutes.
After the cheesecake has finished baking, remove it from the oven, and allow it to cool to room temperature.
Gently run a butterknife along the edge of the cheesecake to separate it from the pan. Cover the cheesecake, and place it in the fridge for 2 hours, or until serving.
Prior to serving, prepare the strawberry topping.
Wash the strawberries, and trim the stems from the strawberries.
Depending on the size of the strawberries you can leave them whole, or cut in half or in quarters. I like to do a mix of all threee.
Place 1.5 cups of the strawberries into a blender along with 1 tablespoon of maple sugar, and blend until smooth.
Transfer to a small saucepan, and cook over medium heat until the strawberry sauce starts to thicken slightly, and coats the back of a spoon.
Allow the sauce to cool to room temperature, and then pour over the rest of your strawberries and toss to coat with the sauce.
Remove the cheesecake from spring form pan. You will need to leave it on the base.
Place the cheesecake onto a cake stand or plate.
Spoon the strawberries over the top of the cheesecake into a mound in the center.
Whip the chilled coconut cream with the powdered sugar, and pipe the cream along the outer edge of the cheesecake for decoration.
Slice, serve, and enjoy!