So you want dessert but you don’t want to bake. You don’t even want to turn on the stove top. Guess what, you don’t have to! Summer is finally really here and it is hot out! No complaints here, but I still like my treats. Yes, you can make all the ice cream treats that you’d like. Sometimes you’d like something a little different. Enter the Cheese Cake. But Sandi, I can’t have cheese cake because of all the dairy in it. YES you can!! This is a no bake vegan cheese cake, that is also gluten free, grain free. And by the way, it is absolutely delicious!! Enjoy!!
No Bake Vegan Cheesecake with Berry Topping (Grain Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)
Crust:
1 1/3 c. almond flour
2/3 c. coconut palm sugar
2 tsp. ground cinnamon
1/2 c. coconut oil– melted
Filling:
1 c. raw cashews (soaked overnight in water, then drain to use)
1/2 c. water
1 c. maple syrup
1 tsp. lemon juice
1 pkg. vegan cream cheese
Berry Topping:
2 c. berries
1/8 c. water
1/2 c. maple syrup (or desired sweetener)
1 tsp. lemon juice
To make your crust, line a 9 inch pan (either round or square) with parchment paper. Mix your almond flour, sugar, cinnamon and coconut oil together. Press into the bottom of your pan and put into the freezer.
To make your filling, place cashews, water, maple syrup, lemon juice and vegan cream cheese into a high powered blender. Place on high until smooth, scraping down sides as necessary. Pour into pie crust and put back into the freezer for at least four hours.
To make berry topping, place berries, water, maple syrup and lemon juice into a bowl. Mash the berries and mix ingredients together.
Slice cheese cake and serve with berry topping. Keep extra pieces of cheese cake in the freezer.
