Strawberry Cheesecake with Chocolate Coconut Crust

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Strawberry Cheesecake with Chocolate Coconut Crust by @thenakedbroccoli

6 Emmy’s Organics Dark Cacao Coconut Cookies

1 cup non-dairy strawberry yogurt

1/2 cup strawberry vegan cream cheese

2 tbsp coconut butter

1-2 tbsp monk fruit sweetener plus more to taste

2 tbsp cornstarch

1/2 tsp vanilla extract

1/4 tsp sea salt

2 whole beets, previously steamed

1 cup frozen blueberries or blackberries, thawed

Juice of 1 large lime

1 tbsp chia seeds

  1. Preheat the oven at 350 F
  2. Line a small round pan with parchment paper
  3. Press coconut cookies to the bottom of the pan to form the crust
  4. Place in the refrigerator and start making your filling
  5. Add non-dairy yogurt, cream cheese, coconut butter, monk fruit sweetener, cornstarch, vanilla extract, sea salt, and beets to a high-speed blender
  6. Blend until thoroughly mixed and no lumps remain
  7. Pour filling on top of crust and bake for 45 minutes to an hour. The edges should be firm and the middle slightly jiggly
  8. While the cheesecake is baking, blend berries with lime juice and chia seeds. Let set in the refrigerator
  9. Once the cheesecake is done baking, refrigerate for 2 hours or overnight (preferably if you have the time)

Store in the refrigerator. It will keep for up to a week. Alternatively, you can also freeze it indefinitely

Strawberry Cheesecake with Chocolate Coconut Crust

Strawberry Cheesecake with Chocolate Coconut Crust

Strawberry Cheesecake with Chocolate Coconut Crust

Strawberry Cheesecake with Chocolate Coconut Crust

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