Nothing says summer like strawberries, so I decided this would be the perfect opportunity to share with you an amazing, healthier version, of a no-bake strawberry cheesecake It’s delicious, it’s low-carb, and it’s full of super yummy ingredients! Hey there, I’m Doctor Nicole, and today we’re going to be making a no-bake strawberry cheesecake
This dessert is perfect for people following a low carbohydrate, ketogenic, or paleo style diet It’s bursting with flavor, but it won’t send your blood sugar soaring or leave you feeling over-full and bloated like traditional desserts To start out, you’ll want to put a can of full fat coconut milk in the refrigerator the night before you plan to make this delicious dessert The ingredients we’re going to be using for the crust include one and a half cups of pecans, a quarter cup of unsweetened shredded coconut, one thirds cup of coconut oil, melted, and two tablespoons of monk fruit sweetener If you don’t have monk fruit, you could also use Swerve in the crust, as that’s the sweetener we’ll be using in the filling
For the cheesecake filling we’ll be using the coconut cream from one can of organic full fat coconut milk We’ll use one cup of Swerve confectioners sweetener, two packages of Kite Hill cream cheese, one teaspoon of lemon juice, one teaspoon of vanilla extract, and one cup of strawberries We’re going to add the pecans to a food processor or a blender, and we’ll pulse it until it reaches a fine meal like consistency Now we’re going to transfer the pecans to a bowl, and we’ll add the shredded coconut, the coconut oil, and the monk fruit sweetener Now we’re going to take this mixture and press it into the bottom and up the sides of a nine and a half inch pie plate
You can also use a nine inch pie plate Now we’re going to place the crust in the refrigerator and let it firm up for about 30 minutes while we prepare the cheesecake filling Next we’re going to use a food processor or a blender to puree the strawberries We’re going to put these in a bowl, and set them aside Now we’re going to take the can of full fat coconut milk out of the refrigerator, we’re going to scoop off the coconut cream from the top of the can, and we’ll reserve the liquid portion for smoothies, you can make jello with it, or any other recipes
Using a hand held mixer, we’re going to whip the coconut cream until it’s fluffy In a separate bowl, we’re going to add the cream cheese, the confectioners Swerve, the vanilla extract, and the lemon We’re going to use a hand held mixer to mix these ingredients, but we’re going to slowly add in the confectioners Swerve Now we’re going to add the coconut cream, and the strawberries and we’ll mix until it’s well combined Now we’re going to pour the cheesecake filling into the pie crust
Now I’m going to take a piece of parchment paper, and place it over the top of the cheesecake mixture We’re going to place this in the refrigerator, and let it set for a good four hours, at least Well, I hope you love this cheesecake as much as I do! And this is just a taste of the types of dessert recipes that I share in the Reset & Revitalize Program, which you can learn more about on my website Thank you so much for joining me today, and I’ll look forward to seeing you next time!