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