Oh, let’s face it: eating clean means learning to live without certain things. Cheesecake was one of them. As much as I loved the taste and texture, I decided that in the long run, it simply wasn’t worth the calories, or dairy cramps—not to mention the generous amounts of sugar in both the cake and crust.
I’ve used vegan cream cheese with success in replicating my favorite clam dip, so why not with a dessert? I’m the first to admit, the texture of vegan cream cheese isn’t as divine as regular. It’s a little gummy. But guess what? I don’t gain weight after eating this or feel hung-over, so fair trade.
I categorize this as dairy-free because there’s an option to use goat yogurt; but there’s not a drop of cow’s milk to be found in this recipe, and my body thanks me for it. This actually freezes well and can be drizzled with fruit or chocolate sauce for a finishing touch.
No-Bake Dairy-Free Cheesecake
There’s not a drop of cow’s milk to be found in this recipe, and your body will thank you for it.
8ozunsweetened coconut yogurt(or almond or goat milk yogurt)
2scoopsvanilla protein powder(I like Orgain.)
1boxsugar-free jello banana cream pudding(or vanilla, if you prefer)
1cupunsweetened shredded coconut
1/2cupquinoa flakes(or another whole-grain gluten-free cereal flake)
1/3cupcoconut oil or butter(melted)
2tbspcoconut palm nector(or honey)
Blend crust ingredients first, using a food processor. The end result should be a crumbly, somewhat wet dough that’s moist enough to mold to the bottom of an 8x10 brownie pan. If it’s not wet enough, add small amounts of warm water or almond milk.
Place crust batter in an ungreased pan and pat down until evenly spread.
Rinse the food processor and add the cream cheese, yogurt, coconut butter, and coconut oil. Blend until smooth.
Add the maca and 1 scoop of protein powder and blend until smooth, scraping sides of food processor with a rubber spatula to blend evenly.
Add the other scoop of protein powder and half the pudding mix, and blend until smooth. Add remaining pudding mix.
The batter should be thick and gooey, but not too solid. If it’s too solid or chalky, add a small amount of almond milk.
Scrape cream batter on top of crust and refrigerate at least two hours. Cut into squares and enjoy!