Sugar-Free Strawberry-Lemon Cheesecake
This delicious strawberry-lemon cheesecake is a play on a vegan key lime pie recipe that I made recently. I didn’t realize that the final result of this recipe would be a cheesecake-y flavor and texture, but since cheesecake is one of my favorite desserts, I was pleasantly surprised! Plus, this vegan cheesecake recipe is completely sugar-free, vegan, and gluten-free. Although the recipe I used isn’t paleo, using almond flour instead of oat flour is perfectly acceptable to create a paleo option. Oats are high in vitamin B15 (also known as pangamic acid) and almonds are high in vitamin B17 (also known as laetrile), which are both necessary to a healthy, well-rounded diet that wards off disease. So, whichever type of flour you use in this recipe brings valuable health benefits. Plus, a sprinkling of chia seeds on top adds a boost of nutritional value (and prettiness, of course)!
Ingredients
- 4-5 Medium-Size Lemons
- 1/4-1/2 Cup Fresh, Chopped Strawberries
- 1 Cup Almond Milk (or other non-dairy milk)
- 30 Stevia Drops
- 3 TBSP Coconut Oil
- 2 TBSP Coconut Butter
- 2 Tsp Powdered Stevia
- 1 TBSP Agar Agar
- 1/3 Cup Oat Flour (or almond flour as a paleo option)
- 1 3/4 Cups Oat Flour (or almond flour as a paleo option)
- 1/2 Cup Melted Coconut Oil
- 1/4 Tsp Stevia Powder
- 1/4 Tsp Cinnamon
- 1/4 Tsp Himalayan Pink Sea Salt
Instructions
- 1. Place all the ingredients for the filling into a saucepan and mix well with a whisk or spoon. More oat flour may be added for a thicker mixture.
- NOTE: The oat flour helps add a creamy consistency to the cheesecake filling. I haven't tried almond flour yet, but I believe it would at least have a thickening effect on the filling. I'm not sure if almond flour would make the filling creamy or not. This is something to keep in mind when using almond flour in this recipe.
- 2. Bring the mix to a boil and let it simmer on low heat until the agar agar begins to thicken. Agar agar heats when thickened (like cornstarch), and in this recipe it will thicken FAST. Feel free to add a bit more milk as needed. The final mix should be thick but still east to stir.
- 3. Mix together the ingredients for the crust. Press the crust into the pie pan using a spoon (it will stick to your fingers otherwise).
- 4. Spoon the filling into the pie pan on top of the crust and spread it as evenly as possible. Chia seeds may be sprinkled on top if desired.
- 5. Put the cheesecake in the fridge to set for about 2 hours (less time is fine, but I find that overnight produces the best texture for this recipe).
- 6. Serve cold or just above room temperature.