GF/DF Stawberry Cheesecake

Seasonal cooking is a huge goal of mine, and I try to incorporate it as much as possible.  It’s about time for strawberries to be fully in season and every week they are tasting better and better.  I get oodles of newsletters and readings from other Gluten Free Food bloggers weekly.  I was doing my daily skim through and this recipe not only sounds delicious but also hits the seasonal desire.  I’ve been dying to make a Kiwi Mango GF/DF cheesecake, but why not a Strawberry one too. This recipe is from Gluten Free Society!




Crust: Filling:

Add to food processor: Add to food processor:

3/4 cup walnuts and 1 cup cashews

3/4 cup almonds The nuts should be soaked for at least 3 hours

** The nuts should be soaked rinsed well in a bowl of fresh water, and strained.

for atleast 3 hours; rinsed well Do this twice.

in a bowl of fresh water, and

strained. Do this twice. Puree with:

3/4 cup dates,pits removed 1 cup coconut oil, liquified

soaked for at least 3 hours, and  Add alittle bit at a time, and let in puree for a minute

strained.(Do not soak a drier crust) in between.


3tbsp cinnamon Next add:

Puree: 1 1/2 cup coconut milk (not lite)

Add a couple tablespoons of the date 1/2 cup honey or agave

water if you need to. 1 tbsp vanilla extract

1 tsp strawberry extract (taste and add more if you like)

Using wet fingers, press into a springform

pan,lined with unbleached parchment paper Puree, pour into crust, refrigerate at least 8 hours in reach

on the bottom only. cheesecake consistency.


** Add fresh sliced strawberries after its chilled for about 2 hours.. Press them into the filling, or just spread them

on top when it’s set (in 8 hours)

Makes one very large cheesecake, about 10 servings. For a smaller version, cut all the ingredients in half and use

a glass pie dish rather than a springform pan.


Thanks to Casey & Patricia MusserSmile

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