In our latest issue:

 super-creative eco-costumes and Thanksgiving recipes everyone will love See more >
KIWI Magazine

Filed under: Dessert, Yummy

Daiya diary-free cheesecake

The smooth and creamy texture of this cheesecake will make you forget that it's dairy-free! For more delicious dairy-free recipes, click here.

Active time: 15 minutes

Total time: 3 hours 15 minutes

Ingredients

Prepared crust of your choice (store-bought or homemade)
3/4 cup coconut butter (a.k.a coconut manna)*
4 tablespoons water
3 tablespoons lemon juice
3 tablespoons natural vanilla extract (clear or white is best but regular vanilla extract can also be used)
2/3 cup sugar
2 containers Daiya Plain Cream Cheese Style Spread
4 tablespoons coconut oil

Directions

This makes a 10-inch cheesecake in a springform pan.

1) In a blender or food processor, add the coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 minutes).

2) With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated.

3) Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.

4) Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.

Optional: Top the cheesecake with fresh berries, chocolate, or any other topping you desire!

*Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.

Recipe makes a 10-inch cheesecake.
Advertisements

Don't miss a minute of KIWI...

Stay up to date on everything yummy!

  • Print
  • Digital
  • RSS
Advertisement
Advertisement

Subscribe to KIWI! Save more than 50% off the newsstand price.

© 2014 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy