Why you'll love this recipe
This No-Bake Cheesecake is the ultimate show-stopping dessert for the festive season! With a creamy, tangy filling and a nutty granola crust, this easy plant-based cheesecake recipe is perfect for celebrations and holiday gatherings. Bursting with festive flavours, it’s so delicious that no one will believe it’s dairy-free! Whether you’re hosting or bringing a dessert to share, this cheesecake is sure to impress.
Ingredients
For the crust:
+ ¾ cup granola
+ ½ cup hazelnuts
+ 3½ tbsp coconut oil
For the filling:
+ 2 scoops Juice Plus Perform (substitute with Vanilla Complete)
+ 2 tsp corn-starch
+ 1 tsp vanilla extract
+ Juice and zest of 1 lemon
+ ¾ cup raspberry juice
+ 2 cups unsweetened coconut yoghurt
+ 2 cups dairy-free coconut cream cheese
+ 1¼ cups blackberries
+ Berries or edible flowers for decoration
Directions
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Prepare the Crust: In a blender, pulse granola and hazelnuts into fine crumbs. Add melted coconut oil and blend again until the mixture holds together. Press the mixture into the base of a cake tin to form the crust and refrigerate to set.
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Make the Filling: In a saucepan, combine raspberry juice, lemon juice, zest, and cornstarch. Heat over medium heat, stirring continuously until the mixture slightly thickens. Remove from the heat and let it cool.
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Combine Ingredients: In a large bowl, mix Juice Plus Perform, coconut yogurt, coconut cream cheese, and vanilla extract until smooth. Fold in the cooled raspberry mixture and blackberries gently.
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Assemble the Cheesecake: Pour the filling over the prepared crust, spreading it evenly. Chill in the refrigerator for at least 3 hours or until set.
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Serve: Before serving, decorate with additional berries or edible flowers as desired.
Nutritional Information
Track your healthy choices with ease! Check out the nutritional breakdown below:
Per Serve - Serves 4
- Calories: 266
- Fat: 12.2g
- Carbohydrates: 31.7g
- Fibre: 6.3g
- Sugar: 17.6g
- Protein: 10.2g
