Serve up this pretty pink Strawberry Cheesecake for Valentine's Day or whenever the mood strikes. It's gluten free, dairy free, peanut free, and vegan! Vegan, gluten free, dairy free. Free of: peanuts, soy, eggs
Allergy friendly chocolate chips for garnish (optional)
In a medium bowl, beat the non-dairy cream cheese with a hand blender until softened and creamy. Add the powdered sugar and vanilla, and beat again.
Add your freeze dried strawberries to a mini blender or food processor and process until it's a fine powder.
Add the strawberry powder and 1/2 the container of CocoWhip to the cream cheese and beat again until mixed.
Fold in the other 1/2 container of CocoWhip until mixed well, and spread the cream cheese mix into the gluten free graham crust.
Cover and chill for about 6-8 hours until set. Serve topped with your chocolate shapes or chocolate strawberries. Enjoy!
Chocolate garnish (optional)
For chocolate hearts or chocolate strawberries: melt 1/2 cup allergy friendly chocolate chips in a small bowl or cup set in hot water in a pan (microwaving is faster but less consistent).
Make shapes with the melted chocolate on a parchment lined baking sheet, or dip strawberries in the chocolate and set them on the parchment paper.
Place the chocolate shapes in the fridge until set, then add them to your cheesecake when you're ready to serve it.
** If you want to make your own cookie crust, put 25 sandwich cookies into a food processor and process til they're crumbs. Then stir in 1/4 cup melted coconut oil. Press this mixture into the bottom and up the sides of a pie plate, and chill till set. Once it's chilled for about 30 minutes, add your filling.