Cheesecake GF/Vegan/Top 9 Free
This creamy, allergen-free cheesecake is simple, versatile, and absolutely delicious. A cookie crumb crust holds a silky, dairy-free filling made with Violife cream cheese and a touch of vanilla powder. Add your favorite toppings or serve it as-is for an easy, crowd-pleasing dessert you can make ahead of time!
Ingredients
For the Crust:
1 1/2 cups cookie crumbs (any flavor - feel free to use all those older cookies you stored in your freezer for late)
2 tablespoons palm oil shortening (melted) (I use Spectrum brand)
For the Filling:
14.1 oz Violife Cream Cheese (2 packages)
1 cup granulated sugar
1/4 teaspoon vanilla powder
Instructions
Make the Crust:
Preheat oven to 350°F (175°C).
In a food processor, pulse cookies until they become fine crumbs.
Pour in the melted palm oil shortening and pulse again until mixture resembles wet sand.
Spread the mixture into a 9" pie pan and press firmly using the back of a measuring cup.
Bake for 12 minutes, then immediately press the crust again with the measuring cup to help it set.
Let the crust cool completely at room temperature or freeze for one hour before adding filling.
Make the Filling:
In a stand mixer with the paddle attachment, beat Violife cream cheese on medium speed for 2 minutes.
Scrape down the sides of the bowl, then add sugar and vanilla powder.
Beat on medium speed for 2 more minutes, or until sugar is fully dissolved and mixture is smooth. (If the sugar still feels grainy, beat for an additional minute.)
Spread the filling evenly over the cooled cookie crust using an offset spatula or back of a spoon.
Chill and Serve:
Refrigerate for at least 1 hour or overnight before slicing.
Add your favorite toppings like chocolate ganache or fruit pie filling (try the blueberry filling!.
Storage Tips:
Cheesecake and extra crust can be stored in airtight containers in the refrigerator for up to one month.
Crust can also be frozen for future use.
