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No Bake, Vegan, Gluten-free, Low-sugar Strawberry Cheesecake

vegan, gluten-free, low-sugar cheesecake
How's Veganuary going so far? I've to say, it made me even more creative now in 2021 than any other year beforehand. 
So here I am, with a very tasty, easy vegan, gluten-free, low-sugar recipe that you can prepare for one serving only or increase the amount of the ingredients and share it with your loved ones. You can prepare it in jars, glasses or even as a whole cheesecake in a cake tin. 
Let's get started!

Nutritional facts / serving

Calories: 199

Carbs: 13.1g

Sugar: 4.2g

Protein: 11.7g

Fat: 12g

Makes 1 serving

INGREDIENTS FOR BASE :
  • 10g almond flour
  • 1 tsp stevia
  • 1 tsp coconut oil
INGREDIENTS FOR MIDDLE LAYER :
  • 20g yoghurt of your choice (I used coconut yoghurt)
  • 2 tsp stevia
  • 15g pea protein
INGREDIENTS FOR MIDDLE LAYER :
  • a handful of strawberries (fresh or frozen), blended
  • 15g stevia
  • 1 tsp coconut oil

 

BASE:

  1. Place the coconut oil in a mug, heat it up in microwave for 10-15 secs. Add all dry ingredients to it and work them well together with your hand. Transfer this 'dough' in your desired serving pot and press it down evenly. Let it set in the fridge.

MIDDLE LAYER:

  1. Place the coconut oil in a slightly larger mug or bowl, heat it up in microwave for 10-15 secs. Add all ingredients to it and whisk them well together. Transfer  in on top of your base and let it set in the fridge.

TOP LAYER:

  1. Combine the blended strawberries, stevia and lukewarm coconut oil together. Pour it over your cheesecake and let it set in the fridge for 30-45 minutes.

Depends on how solid you want your strawberry later to be on top, you can add more coconut oil to it or 1/4 tsp of xanthan gum. As the coconut oil has naturally a solid texture, the strawberry layer should become solid after a while when kept in the fridge too. 

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