November 9, 2017

SunButter Cookie Cheesecake

Tiffany Hinton

Cheesecake is one of those special desserts that bring to mind creamy and sweet. When you are dairy free and nut free cheesecake is a dessert you believe you need to give up. Time to think again! This creamy and perfectly sweet dessert can even be made vegan.

Ingredients:
For The Crust:
2 cups crushed vegan cookies of choice
1/4 cup coconut oil, melted

For The Filling:
2 avocados peeled and pitted
1/4 cup maple syrup (or honey if not vegan)
1 cup coconut milk
1 teaspoon vanilla extract
1/2 cup SunButter
1 tablespoons cocoa powder
1/2 cup coconut oil, melted
6 tablespoons coconut butter

Directions:
1. To make the crust, pulse the cookies with a high-speed blender until a fine meal forms. Add the coconut oil and continue to blend until it begins to stick together. Wet your hands and press firmly into a springform pan.
2. For the cheesecake filling, blend all the ingredients apart from the coconut oil and coconut butter in a high-speed blender until smooth and creamy. Add the coconut oil and butter last and continue to blend until no lumps remain.
3. Pour cheesecake filling into crust and freeze for at least 6 hours.
4. Remove from freezer for 20 minutes before removing the pan sides.

Optional: Decorate with melted chocolate and additional cookies pieces.

Tiffany Hinton, author of GF Mom Certified, is a public speaker, blogger, cook, and advocate for the gluten-free and dairy-free community. She is the author of the #1 Amazon best-sellers Gluten Free Mom Certified and Mom Certified Celebrates Heritage and has written 11 cookbooks.

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