How to make

  1. Use a food processor to grind the sunflower seeds, coconut, Xylitol Confection Sweetener, and salt together until fine crumbs.
  2. Slowly pour in melted butter and process until combined.
  3. Grab a 9-inch plate, and then press the mixture into the bottom and up the sides. Set aside.
  4. Toss strawberries into a blender, along with lemon juice, salt, and liquid lemon Stevia.
  5. Blend until pureed. Taste and adjust sweetener if needed. Then, set aside.
  6. In a stand mixer, whip cream cheese until smooth. Pro tip: Make sure there are no clumps.
  7. Pour in heavy cream and vanilla Stevia, and blend on high until whipped.
  8. Pour the pureed strawberries into the whipped cream cheese mixture and blend until incorporated well.
  9. Pour mixture into pie crust. Cover and freeze for 4 hours, or overnight.
  10. Once frozen, feel free to top with whipped creams or fresh strawberries. Enjoy!

Frozen Strawberry Cheesecake Pie



  • 3/4 cup sunflower seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 teaspoon salt
  • 1/4 cup Xylitol Confection Sweetener
  • 6 tablespoons butter melted


  • 2 cups strawberries sliced
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon liquid lemon Stevia
  • 16 ounces cream cheese softened
  • 1 cup heavy cream
  • 1/2 teaspoon liquid vanilla Stevia

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