This is a guest post from Sarah Hornaeck from Sarah Bakes Gluten-Free Treats.
Fruit desserts scream summertime to me! Pies, cheesecakes, cobblers, crisps. It’s this time of year that you can find the most gorgeous berries, peaches, cherries, and plums to make a show-stopper dessert. I mean, just look at that cheesecake. It wouldn’t be nearly as beautiful without those vibrant, juicy strawberries!
I’ve made this strawberry cheesecake countless times for my husband (who can eat dairy) and it is officially his favorite dessert. The magic ingredient…are you ready? Cashews! I was scared to use them for the first time too, but I was pleasantly surprised with their creamy texture. The depth of flavor they give is quite amazing too.
To make this gluten free vegan strawberry cheesecake, you start out with a simple oat and nut crust. It’s the only baked part of this recipe. You then pour over this silky, smooth strawberry filling and refrigerate. It’s creaminess comes from the cashews, as well as the coconut oil. The sweetness comes from the ripe strawberries and pure maple syrup. With a touch of fresh lemon juice and zest, this gluten, egg, dairy, refined-sugar free cheesecake is both refreshing and delightful.
This dessert proves that strawberries and summertime go hand-in-hand!
What is your favorite berry dessert?
Hello there! I’m Sarah, the baker/blogger from Sarah Bakes Gluten Free Treats. I’ve had a love for baking for as long as I can remember and for the past 3 years, I’ve been baking 100% gluten free! My husband has celiac disease and my son and I both have a gluten allergy. A lot of my baking is also dairy and egg free. It was quite the adventure, learning how to transition over to gluten free baking. There have been highs and lows, but it has been an amazing journey. Now my passion is to share delicious gluten free recipes with others so that they can also have the confidence to bake again!