Dairy Free Cheesecake (With Vegan Option)
Supplies
- Food processor OR Large bowl
Ingredients
- 1 Cookie Crumb Pie Crust, completed AND cooled
- 1 8-ounce container dairy-free almond-milk cream cheese OR plain cream cheese-style spread (vegan), at room temperature*
- ⅓ cup Christmas Cookie Blend OR organic coconut sugar OR 5-6 droppersful plain liquid stevia
- 1 cup unsweetened OR vanilla-flavored organic plain coconut milk yogurt alternative OR soy-free Veganaise OR your preferred avocado oil OR grapeseed oil vegan mayonnaise
- 1 tablespoon organic pure vanilla extract OR Homemade Vanilla Extract
- ½ cup Coconut Milk Whipped Cream
- 1 tablespoon Natural Confectioners' Sugar
Instructions
- Place the cream cheese in a food processor or large bowl and beat until smooth.
- Add coconut sugar, yogurt alternative, and vanilla. Blend until thoroughly combined.
- Add Coconut Milk Whipped Cream and Powdered Coconut Sugar. Mix until just combined. Do not overmix. Spoon into Cookie Crumb Pie Crust and refrigerate for 4 hours until set.
Notes
*Daiya, Kite Hill, and Miyokos offer dairy-free cream cheese.