Strawberry Orange Cheesecake with...Strawberry Orange Cheesecake with Coconut Crust (Gluten Free, Paleo + Vegan)

The recipe Strawberry Orange Cheesecake with Coconut Crust (Gluten Free, Paleo + Vegan) can be made in approximately 50 minutes. For $4.51 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 10. This dessert has 308 calories, 3g of protein, and 16g of fat per serving. It will be a hit at your Mother's Day event. If you have goji berries soak in water, orange zest, freeze strawberries, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Bakerita. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is pretty good. Users who liked this recipe also liked Vegan Strawberry Lemonade Tart with Hazelnut Crust (Gluten Free + Paleo), Chocolate Mousse Tart with Coconut Crust + Fresh Fruit Flowers (Gluten Free, Paleo + Vegan), and Strawberry Shortcake & Lime Coconut Cream (Paleo, Gluten Free, Dairy Free).

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 300F. Grease a 6 springform pan with coconut oil, or line an 6 cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.In a large bowl, stir together the almond flour, shredded coconut, salt, maple syrup, melted coconut butter, lemon juice, and lemon zest until thoroughly combined. Press evenly into the bottom of the pan and bake for 15-20 minutes, or until its golden brown on around the edges. Set aside to let cool while you prepare the filling.In a food processor or high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the strawberries and freeze-dried strawberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.

2. 02

   Pour 2/3 of the filling into the prepared pan over the coconut crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.

3. 03

   Add the fresh strawberries and freeze dried strawberries, if using, to the remaining batter and blend to incorporate.

4. 04

   Spread over the orange layer.

5. 05

   Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.

6. 06

   Garnish as desired before serving.

7. 07

   Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife. Store in the freezer for up to 2 weeks, or in the fridge for up to 5 days.