Berry Coconut Cheesecake: Gluten, Wheat, Dairy

Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free. Hello friends, so how are you today? Berry Coconut Cheesecake anyone?

As well as being all of the above it is also Egg, Soy and Seed Free. Suitable for vegetarians and vegans.

Table Of Contents:

  • Firstly, Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free Ingredients.
  • Secondly, Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free Method.
  • Thirdly, Other Recipe Ideas.
Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free.

Berry Coconut Cheesecake:

Suitable for vegetarians, Suitable for vegans, Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Seed Free

Preparation time: 20 minutes plus 2-3 hours chilling time

Storage: will keep in the fridge for 3 days or freeze for up to 1 month

Serves: 10-12

Base:

  • 150g/5oz cashew nuts
  • 90g / 3 ¼ oz desiccated coconut
  • Pinch of sea salt
  • Juice and zest of 1 lemon
  • 2 tbsp coconut butter, melted

Filling:

  • 250g / 9oz cashew nuts
  • 60g / 2oz xylitol
  • 2tsp vanilla extract
  • 100g / 3 ½ oz coconut butter, melted
  • 225g / 8oz fresh berries of choice e.g. blackberries, blueberries, raspberries
  • 100ml / 3 ½ floz pure berry or pomegranate juice
  • Juice of ½ lemon

Berry Jam Topping:

  • 250g /9oz Fresh berries, the same as in the cheesecake
  • 1tbsp lemon juice
  • 2tsp xylitol to taste
  • 2tsp agar agar flakes
  • OR use Essential Pure Fruit Raspberry Jam
Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free

Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free Method:

  1. Make the base by grinding the nuts and coconut in a blender until fine.
  2. Stir in the remaining ingredients to form a sticky dough. Press firmly into the base of a 20cm/8in spring form cake tin.
  3. Freeze for 30 minutes to harden.
  4. Place all the filling ingredients into a blender or food processor and process until smooth.
  5. Pour the mixture over the base and chill for 3-4 hours until set.
  6. To make the berry jam topping place the berries in a pan with the lemon juice, xylitol and agar agar flakes.
  7. Heat gently and simmer for 2-3 minutes until syrupy.
  8. Leave to cool before using to thicken the spread. Remove the cheesecake from the tin. Spread over the berry jam and cut into slices. Garnish with fresh berries and serve.
Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free

Per Serving:

  • Calories: 344kcal
  • Protein: 6.5g
  • Total Fat 30g of which saturates 15.8g
  • Carbohydrates 14.2g
  • Per 100g
  • Calories: 312kcal
  • Protein: 5.9g
  • Total Fat 27.2g of which saturates 14.3g
  • Carbohydrates 12.9g

So what do you think about this Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free recipe? Recipe and photo credits-  Essential Trading Coop.

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Thank so much for stopping by.

Berry Coconut Cheesecake: Gluten, Wheat, Dairy Free.
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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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