Cheesecake is one of the most popular desserts in the world. It can be baked or raw. You can make it any flavor you want and with so many dairy-free cheeses, you can make it dairy-free and vegan.
This recipe is a base and you can add any flavor you want. For a dairy-free and vegan just substitute for dairy-free cheese. I always use Philadelphia cheese, as it is lowest in carbs and for dairy-free Angel food.
You have to work simultaneously to minimize the time of preparation. Multitasking is everything 🙂 You can whip cream prior to save time, or to bake a base a day before. This recipe is berry one, but you can substitute it for coffee, chocolate, white chocolate, coconut…
Make sure that cream cheese is room temperature.
200ml Heavy cream
200g cream cheese
200ml coconut cream
50g coconut oil
50g Almond meal
50g Coconut flour
50g ground nuts
You can buy dry ingredients in our Dry store
Whisk till stiff peak 200ml heavy cream with 50g Erythritol. Boil in a pot 200ml of coconut cream, 50g coconut oil, and 50g erythritol. Mix in a bowl 50g almond flour, 50g coconut flour and 50g ground nuts (you can put ground cashews, hazelnuts, pecans, walnuts) and 50g Erythritol. pour boiled coconut mix and spread it in a tray lined with baking paper and bake at 200°C for 10 minutes.
Whip 200g cream cheese with 50g Erythritol till fluffy.
Boil in a pot put 100g berries of choice and 20g Erythritol. Dissolve 15g gelatine or agar and add to berries. Add it to cream cheese. Don’t worry it will become liquid and then merge whipped heavy cream. Don’t whisk it, just fold with a spatula. Put the mix over the base and chill overnight before cutting. Enjoy.
Video on our YT channel below
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