Vegan & Dairy-Free Cheesecake
Made with a 3-ingredient crust and no-bake cheesecake filling! This is a great alternative to your typical favorite cheesecake, and it tastes amazing! So simple and easy!
Servings 8 slices
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs About 10 full sheets
- 2 tablespoons sugars
- 1/2 cup coconut oil melted
Cream Cheese Filling
- 2 8-oz vegan cream cheese containers
- 1 cup coconut sugar
- 1/2 cup coconut oil melted
- 2 teaspoons fresh lemon juice
- 1 teapsoon vanilla extract
Instructions
- Preheat oven to 375F. Prepare round 8” pan with parchment paper or spray.
- Add graham crackers into a food processor until a finely ground texture. Add into a large bowl with sugar and melted coconut oil. Press evenly into the bottom of pan.
- Bake for 8 minutes. Crust should be browned! Turn off oven and leave crust to side.
- In another large bowl, soften vegan cream cheese by microwaving for 20-30 seconds. Add in sugar, melted coconut oil, lemon juice and vanilla extract. Whip until smooth!
- Pour into pie crust and refrigerate for 4 hours before cutting into 6 slices!