Vanilla Bean Cheesecake (GF & Vegan) by @thekindcoconut
Serves 10-12 slices
Prep time: 10 minutes
Cook time: 15 minutes
Total: Overnight
Crust Ingredients:
4 Emmy’s Organics Vanilla Bean Coconut Cookies
1 cup oats
1 cup almonds
⅓ cup melted coconut oil
¼ cup coconut sugar
¼ tsp sea salt
Ingredients:
1 cup non-dairy yogurt
½ cup full fat coconut milk
½ cup maple syrup
¼ cup coconut sugar
½ tbsp vanilla extract
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp sea salt
Berry topping:
2 cups fresh berries
⅓ cup coconut sugar
Method:
- First make the crust by pulsing all the ingredients except the coconut oil in a food processor or high speed blender. Melt the coconut oil, pour into the flour and pulse again.
- Preheat the oven to 350 degrees. Spray a round pie pan with non-stick oil. Add the crust to the pan and smash it down using your hands or a flat spatula about ¼ inch thick.
- Bake the crust for 12 minutes.
- Meanwhile, add all the pie ingredients into the blender and blend until creamy. Adjust the taste as you like, more lemon for tartness, coconut sugar for sweetness, and sea salt for balance.
- Once the crust is done baking allow it to cool for 20 minutes. Keep the batter in the fridge while the crust cools down.
- Pour the batter over the crust and freeze overnight. Before serving mix together berries and coconut sugar in a bowl.
- Allow the cheesecake to thaw for 5-10 minutes before serving.
