No Bake Vegan Cheesecake

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Creamy, delicious and dairy-free. This plant-based Cheesecake is the perfect way to cool down this summer.

Ingredients

Filling
2 containers Daiya Plain Cream Cheese Style Spread
3/4 cup coconut butter, coconut better, AKA coconut manna, is not the same thing as coconut oil)
4 tbsp water
3 tbsp lemon juice
3 tbsp natural vanilla extract
3/4 cup sugar
4 tbsp coconut oil
1 serving fresh strawberries, raspberries and blueberries, for garnish
Crust
1 cup gluten-free oat flour
3/4 cup gluten-free oats
1/4 cup cane sugar
1/2 cup shredded coconut
1/2 cup melted coconut oil

Instructions

Combine crust ingredients, press into a 10 inch spring form pan.

Bake at 350° for 8 minutes. Allow to cool.

In a blender or food processor (ideally a Vitamix), add the coconut butter, water, lemon juice, vanilla and sugar. Blend until completely smooth (about 2 minutes, or 1 minute in a Vitamix).

In a food processor, process cream cheese until smooth.

Add the smooth coconut butter paste and mix until fully incorporated.

Melt the coconut oil and pour into the cream cheese mixture. Mix in the food processor or until fully combined.

Spread onto prepared crust and let sit covered in the fridge for at least 3 hours

Top the cheesecake with fresh berries, chocolate sauce, or any toppings you desire.

Tips for cooking with Daiya

20 min

Total Time

10 min

Prep Time

10 min

Cook Time