Ingredients
Scale
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 cup dairy-free yogurt
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- Gluten-free crust (store-bought or homemade)
Instructions
- Prepare the crust: If you’re using a store-bought gluten-free crust, follow the package instructions. If you’re making it homemade, crush gluten-free cookies and mix with melted coconut oil before pressing into a pie or springform pan.
- Mix the filling: In a large bowl, combine coconut cream, maple syrup, vanilla extract, dairy-free yogurt, cornstarch, and lemon juice. Beat until smooth and creamy.
- Pour the filling: Carefully pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Bake: Place the cheesecake in a preheated oven at 350°F (175°C) and bake for about 30 minutes, or until set and slightly firm to touch.
- Cool: Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to firm up before serving.
Notes
Use well-chilled coconut cream for a rich texture. Don’t skip cooling time for the perfect slice. Add fresh fruit or chocolate for toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free