Daiya's No-Bake Vegan Cheesecake

This no-bake vegan cheesecake recipe by our friends at Daiya is a summer time staple. Play around with different garnishes—drizzled Vega® Maca Chocolate is a Vegatopian favorite.

Ingredients

Crust Ingredients :
1 cup gluten-free oat flour
¾ cup gluten-free oats
¼ cup cane sugar
½ cup shredded coconut
½ cup melted coconut oil
Filling Ingredients:
2 containers Daiya Plain Cream Cheese Style Spread
¾ cup coconut butter (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.)
4 Tbsp water
3 Tbsp lemon juice
3 Tbsp natural vanilla extract
⅔ cup sugar
4 Tbsp coconut oil
Fresh raspberries and Fresh raspberries and Vega® Maca Chocolate for garnish.

Preparation

Crust Instructions:
1. Combine crust ingredients, press into a 10 in springform pan.
2. Bake at 350°F for 8 minutes. Allow to cool.
Filling Instructions:
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 cream cheese until smooth.
3. Add the smooth coconut butter paste and beat until fully incorporated.
4. Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.
5. Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.
6. Top the cheesecake with fresh berries, Vega® Maca Chocolate, and any other toppings you desire!