Vegan Strawberry Cheese Cake

This tantalizing Strawberry Style Cheezecake is bursting with the sweet, natural flavour of real strawberries. (Mmm strawberries.) The taste will linger on your tongue but NOT on your plate.

Ingredients

Filling (filtered water, creamed coconut, cane sugar, coconut oil, tapioca flour, expeller pressed safflower oil, strawberries, potato starch, pea protein, natural flavours, sea salt, xanthan gum, sodium alginate, lactic acid, tricalcium phosphate, cultured sugar, lemon juice concentrate, beet red (colour), enzyme), gluten-free crust (tapioca flour, sugars (cane sugar, blackstrap molasses), coconut oil, brown rice flour, white whole grain sorghum flour, potato starch, water, expeller pressed safflower oil, vanilla extract, milled flaxseed, psyllium, sea salt, sunflower lecithin, baking powder, xanthangum). 

Suggested Use

Keep frozen.

Thawing instructions:

1) Remove cheezecake from package, and transfer to cutting board or plate. Place in refrigerator.

2) Thaw in refrigerator for 5 to 6 hours.

3) Remove and slice into 4-6 equal pieces. Transfer to serving plates.

4) Thaw for an additional 20 minutes at room temperature before serving.

5) Refrigerate unused pieces immediately.

6) If pressed for time: Thaw unwrapped cheesecake at room temperature for 30 minutes, slice into 4-6 equal slices, then thaw for an additional 45 minutes.

7) Do not refreeze. Best if consumed within 48 hours of thawing. Do not microwave.