Gluten Free + Dairy Free Strawberry Cheesecake
Strawberry Cheesecakes are one of my favorite guilty pleasures. I have made this gluten free dairy free strawberry cheesecake recipe so I could indulge my sweet tooth without making myself sick. You can swap out the gluten free graham crackers for medjool dates (place them in the food processor and blend until they are crumbly) for a lower sugar count. But I personally love the extra sweetness that the gluten free graham crackers provide. – Kara
Serves 12
Ingredients:
- 1 package of Gluten Free Graham Crackers
- 1 tbsp. of fresh squeezed lemon juice
- 1 tbsp. of All-Purpose Gluten Free Flour
- Strawberries
- 6 tbsp. of Egg Whites
- 8 tbsp. of Soy Free Buttery Spread by Earth Balance (Vegan)
- 8 oz of Dairy Free Cream Cheese (Kite Hill or So Delicious)
- 8 oz of Dairy Free Strawberry Yogurt (So Delicious)
Directions:
Preheat the oven to 325 degrees.
Place the graham crackers in a food processor until the cookies are crumbly.
Press together (flatten the mixture evenly) the graham crackers in your cheesecake pan.
Drizzle the butter into your cheesecake pan.
Gently beat together 8 oz of cream cheese in the mixer until smooth.
Then slowly beat in the dairy free strawberry yogurt, 2 egg whites, 1 tbsp of lemon juice, and 1 tbsp of flour until everything is evenly mixed together.
Cut the strawberries in half, and place them around the edge of the cheesecake pan forming a crown of strawberries.
Place the cheesecake batter into the cheesecake pan.
Fill up a larger pan with water halfway in the pan and place the cheesecake pan with the batter in it, into the water pan. This prevents the cheesecake from cracking in the middle.
Place the pan into the oven for 30-35 minutes or until the center is set (not jiggly).
Chill in the fridge for at least 2 hours before serving.
Serves 12 | Calories per serving: 317 | Fat:19.3 g | Carbs:Â 32.4 g | Net Carbs: 29.8 g | Protein:3.5 g
