Gluten-Free Vegan Cheesecake
This gluten-free, vegan cheesecake is just like the classic! It is creamy, refreshing, and easy to make (NO BAKE), but still feels special. You can dress up this cheesecake with fresh berries, a delicious sauce, whipped cream, or by serving each slice with a bit of quality jam on top. If you have a special celebration coming up, this beautiful cheesecake is the perfect dessert to celebrate with.
Ingredients
- 110 grams almond flour
- 100 grams pecans
- 2 teaspoon brown sugar
- 3 tablespoon dairy free butter
- 16 oz dairy free cream cheese
- 220 grams coconut cream from a can
- 8 oz dairy free whipped cream
- 150 grams powdered sugar
- 1 teaspoon lemon juice
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350.
- First, you’re going to make the crust. Melt the butter and set aside.
- Add the pecans to a food processor and blend until the pecans have become a coarse flour-like texture.
- Now, mix together the ground pecans, almond flour, brown sugar and melted butter until the mixture starts to gather.
- Press the crust mixture into the bottom of a springform pan.
- Bake for 12 minutes, then set aside to cool completely.
- Now for the filling. Add the cream cheese, coconut cream, vanilla and lemon juice to a food processor. Mix until completely smooth.
- Then, sift in the powdered sugar and blend again until smooth.
- Pour into a large bowl, then fold in the whipped cream until well incorporated.
- Pour the filling into the cooled crust and place in the fridge to chill overnight. That’s it!
- Top with your desired toppings or go straight for the plain.