Easiest Clean Nut-Free Vegan Cheesecake
INGREDIENTS
Crust
1 1/2 boxes Simple Mill Honey Cinnamon Sweet Thins
1/3 cup + 2 Tbs melted Vegan Butter, Miykonos
Filling
2- 8-ounce containers (16 ounces) Violife Vegan Cream Cheese, room temperature
1/2 cup Cocojune Coconut yogurt
1/2 cup Native Forest Organic Coconut Cream- Simple- No Guar
1/2 cup Coconut Sugar
1/2 cup Date Sugar
1/4 cup Powdered Sugar (omit if you want, its for color)
2 Tbs Arrowroot Powder
1 Tbs Vanilla Extract
1 Tbs Avocado Oil
3-4 cups boiling water, for water bath
*double recipe for 9 inch pan
PROCESS
Line an 6 in spring form pan with parchment paper. Grease the edges of the pan with a bit of avocado oil as well, and line with parchment paper. Preheat the oven to 400F.
Add the Sweet Thins to a food processor, and pulse until you reach a fine crumb. Then add in the melted vegan butter, and pulse again until you get a wet crumb. Press the cookie crumbs into the bottom of your cheesecake pan, working up the sides of the pan as well. Place the pan on a baking sheet then into the oven to bake for 10-12 minutes to par-bake. While the crust is baking, make the filling. Let the crust completely cool before adding the filling,
In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese and dairy free yogurt until smooth.
Add in the sugar and vanilla. Cream together again until smooth.
In a small bowl, coconut milk and arrowroot and mix until arrowroot is completely dissolved. This can be lumpy so pay attention. Once dissolved mix in with the rest.
Pour the cheesecake filling into the spring form pan and smooth the top. Place the cheesecake pan onto a baking sheet (SEPARATE from the baking sheet used for the water bath- this cheesecake baking sheet just helps to transport the cheesecake to and from the oven).
Reduce the oven to 350F.
Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake baking sheet onto the middle rack and quickly close the oven to bake for 40-45 min or 9 inch 55-65 minutes, or until the the top of the cheesecake lightly golden.
The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour with the door slightly cracked. The water should also be completely dissolved. Please see the video tutorial. The cheesecake should still be wiggly. This is completely fine and should be that way. This cheesecake will not seem cooked at all when you first turn off the oven.
Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then cover and place the cheesecake into the fridge to chill for 4 hours, or overnight.
Serve and enjoy! When ready to serve, top with fresh berries
