Cheesecake is loved by many with its smooth, silky creaminess we all enjoy outside of ice cream. However, you may be lactose intolerant or just don’t want all the calories associated with dairy products, or have an aversion to how dairy is processed in general and are going vegan all the way. Whatever your reasons for choosing the foods you consume doesen’t matter. What matters is that it tastes great, looks pretty, is wholesome and naturally colorful and makes you feel good about what you eat.
That’s where YOU choose what goes into your food when you make it yourself! Using sustainably sourced and organic ingredients, or not, you can modify those things that don’t suit you or your budget. For instance, you can substitute the raspberries for strawberries or blueberries; the monk fruit sweetener for stevia, honey or coconut sugar, or the dairy for non-dairy. You are never “stuck” with the ingredients any recipe offers. The recipe itself is just a starting point for you to jump in and make it your own, however YOU choose.
My goal, when offering recipes, whether they are my creations, or those I find that I think are awesome, is to provide something that is as naturally derived as possible. When we think in terms of using whole, fresh fruits and veggies that are minimally processed before we start with them, the higher the nutrient content. However, we don’t all have coconut milk or cream cheese making facilities set up in our kitchens, so we have to purchase those ingredients, which you will find are definitely processed no matter which brand you choose. So, source out those ingredients that suit you best, whether you stick with vegan or go with dairy, doesn’t matter. What matters most is that you like it. Making it yourself is healthier and less processed, overall, than purchasing a frozen or store-bought cheesecake. And you and your family will enjoy it more knowing most important ingredient you added was LOVE, mixed all the way through!
I hope you enjoy this recipe.
- 1 can full-fat coconut milk, refrigerated (only use the thick, creamy part)
- 1/4 cup Miyokos dairy-free cream cheese, unflavored and unsweetened
- 2 cups organic raspberries (1/4 cup reserved for topping)
- 1/4 cup monk fruit sweetener
- Optional: coconut whipped cream for topping
Place all ingredients into a blender and blend until smooth and creamy.
Pour into four ramekins and transfer into the refrigerator for 5-10 minutes or until chilled. Top with fresh raspberries and coconut whipped cream and serve.
I like to add chia seeds to my nut and coconut based creations. The chia seeds add protein and fiber and thicken recipes without adding flavor. For this recipe, 1-2 teaspoons of chia seeds is a good place to start.
A tablespoon of hemp powder also adds protein and fiber, but does add a little grainy texture and a mild flavor.
How To Make Coconut Whipped Cream
Start by chilling a can of full fat coconut milk or cream in the fridge overnight.
Once it’s cold, open the can and transfer just the thick and creamy part to a bowl. Either discard the rest or save it for another recipe.
With either a stand mixer or hand beaters (or a fork if it’s all you have), whip with a little sweetener of your choosing and optional vanilla extract until stiff peaks form.
Best used right away, but I have had luck in keeping refrigerated for a few days.