This cheesecake is a great, indulgent option to bring to a family gathering over the holidays. If soy is not on your list of safe foods, you can make this a top 8 free recipe by replacing the tofu-based cream cheese with a different, dairy-free cream cheese that works for you.
Ingredients:
Crust:
2 1/4 cups gluten-free graham cookies
1/2 cup vegan butter of choice
3 tbs granulated sugar
1/2 tsp nutmeg
Filling:
1 cup vegan nog of choice (I like almond-based but there are a few options out there)
3/4 tsp nutmeg
1/2 cup heavy coconut cream
3 8oz pkgs dairy-free cream cheese
3 tbs gluten-free corn starch
3 cans sweetened condensed coconut milk
1/2 cup granulated sugar
1 tsp lemon juice
2 tsp vanilla
Directions:
Preheat oven to 350F. Grease a 9 inch springform pan and line it with parchment paper. Cover the outside bottom and sides with tin foil. Set aside.
Make your crust by pulsing all the ingredients in the food processor and press, using the base of a glass, into the bottom and about half-way up the sides of your spring form pan. Set aside to make your filling.
Using your blender, combine the remainder of the ingredients until a smooth, creamy batter is made. Pour into your prepared springform pan and bake in a water bath for about an hour, or until the sides are starting to golden and the middle of the cake wobbles just slightly. Remove from the oven and chill in the fridge for at least overnight. Serve cold.
Comments