This Recipe is
~Gluten Free
~Dairy Free
~Vegan
and can be nut free or soy free depending on which brand of vegan cream cheese you decide to use.
I know what your thinking, ” How can something that Is free of all those allergens, still taste good?” To be honest, I DON’T KNOW! But trust me, these little mouthfuls of creamy goodness will make everyone happy. Even those people that stick their nose up at allergy friendly food. Just don’t say what’s in them and i’m sure they won’t notice any difference.
Since my brother and I have lots of annoying allergies, Thanksgiving and other family gatherings can be a little stressful. These have changed EVERYTHING. my whole family loves them and are always asking for more. The recipe was originally for a full sized cheesecake, but after some experimenting I found out that the mini cheesecakes are more convenient as well as easier to serve. Since this is a NO-BAKE CHEESECAKE, If it’s left out for too long it will get too soft to serve, just something to keep in mind. Other then that I do not have any complaints or problems. This is just a plain cheesecake recipe, but please feel free to experiment a little. Maybe try flavored cream cheese or yogurt instead of plain! or even try a different crust!
If you make this please comment below and let me know what you think!
ENJOY!
~Ingredients
- 2 cups of allergen friendly cookie crumbs ( I use glutino Oreo cookies)
- 16oz vegan cream cheese ( I use Daiya plain cream cheese. Tofutti also has some pretty yummy vegan cream cheese)
- 1 cup coconut yogurt ( any dairy free yogurt should work)
- 1 cup coconut cream
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- some raspberries (Optional)
- You will also need two mini cupcake tins and cupcake liners
In a large bowl, Use electric mixer to beat cream cheese until creamy. (unfortunately vegan cream cheese doesn’t usually get “fluffy”) Add sugar, vanilla, yogurt, and a pinch of salt; beat until smooth. Gently fold in coconut cream.
Place mini cupcake liners in tins . Then, fill them with enough cookie crumbs to cover bottom. Pour creamy mixture in liners and place one raspberry and top of each, gently pushing it in to secure it. Cover with tin foil and place in fridge for about 4 hours.
Once chilled, take out and enjoy!!!
{Makes 24}