Go Back

My Favorite Recipe This Year

This recipe is based off my mom's no bake cheesecake recipe she made for me when I was a kid!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 hours
Total Time 5 hours
Course Dessert, Snack
Cuisine European

Ingredients
  

  • 2 sleeves graham crackers
  • 1 stick vegan butter
  • 1 15 ounce can coconut cream
  • 1 tbsp coconut oil
  • 1 cup powdered sugar
  • 1 tbsp vegan yogurt
  • 1 tsp citric acid
  • 1 tbsp vanilla extract
  • 1/4 tsp xanthan gum
  • 2 cups cream cheese

Instructions
 

  • Pulse graham crackers in food processor. Save two or three crackers for later.
  • Melt vegan butter and add to food processor,then pulse.
  • Grab pan and parchment paper, spread out graham mixture on bottom of pan and flatten it out.
  • Once flat, add to freezer to firm.
  • In stand mixer add, coconut cream, coconut oil, powdered sugar, and start to whip.
  • While it's mixing add vegan yogurt, citric acid, vanilla extract, xanthan gum, and two cups cream cheese.
  • Mix until there are no more clumps.
  • Get crust out of freezer, pour cheesecake mixture over top.
  • Sprinkle crushed graham cracker over top mixture, set back in freezer for a few hours.
  • Once it's firmed up, it's ready to enjoy!!
Keyword Cake, Cheese, cheesecake, Dessert, easy dessert, easy recipes, light snack, plant-based dessert, vegan recipes
Tried this recipe?Let us know how it was!