VEGAN LEMON STRAWBERRY FROZEN CHEESECAKE
Servings: 1 – 7 Inch Cheesecake
Ingredients
- 5oz vegan sugar cookies (we used gluten free cookies)
- 1 tbsp coconut oil, melted
- 2- 8oz containers GO VEGGIE Vegan Classic Plain Cream Cheese
- 1- 5.4oz can coconut cream (about ¾ cup)
- ¾ cup confectioner's sugar
- 1 tsp natural vanilla extract
- ½ cup vegan whipped topping, slightly thawed
- Zest of 1 lemon
- Topping:
- 2 cups fresh strawberries, washed, hulled and sliced in half
- 1 cup cold water, divided
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1½ tbsp corn starch
Instructions
- To prepare the crust, place cookies in the food processor and pulse until they turn into fine crumbs. Add melted coconut oil and pulse a few more times. Press the cookie crumbs into a 7 inch spring for pan. Refrigerate until ready to use
- Combine vegan cream cheese, coconut cream, confectioner's sugar and vanilla extract in the food processor. Pulse until smooth and creamy. Transfer to a bowl and fold in whipped topping and lemon zest until well incorporated. Pour into prepared crust and freeze for at least 4 hours or overnight
- To prepare the strawberry topping, combine strawberries, ½ cup water, sugar and lemon juice in a medium saucepan. Cook over medium heat for about 5 minutes
- Whisk together corn starch and the remaining ½ cup of water in a small bowl, until the corn starch is completely dissolved. Pour over the strawberries and stir well. Cook for about 1 minute, stirring constantly and being careful not to mash the strawberries. Transfer to a wide bowl and let cool at room temperature for 45 minutes to an hour
- While the topping cools, take the cheesecake out of the freezer so it starts to thaw. Cut into slices and spoon strawberry topping over each slice before serving
Notes
Recipe by: May I Have That Recipe