Dairy Free No-Bake Cheesecake

This recipe is perfect for this time of year when it starts to be less and less appealing to turn on the oven, but you still want a lil sweet treat.

Mik feeling the stoke.

Ingredients:

Crust:
4.25 oz gf graham-style crackers (I use Simple Mills- not sponsored haha)
3 dates, pits removed
3 tbsp coconut oil, melted

Filling:
Two 8oz containers dairy-free cream cheese (I love Miyokos)
10 oz frozen strawberries (or any frozen fruit of choice)
1/2 cup maple syrup
1 tsp vanilla
Optional: Fresh Fruit For Topping.

Directions:
Add your crust ingredients to a food processor and pulse until a dense sandy mixture forms and there are no large chunks.
Pour your mixture into the bottom of a parchment paper-lined 8 inch square pan and gently spread out until an even layer forms. Tamp the crust down with the bottom of a glass. Set in the fridge while you make your filling.
Combine your filling ingredients in a food processor or high speed blender and process/blend until a smooth mixture forms (about 1 minute).
Pour your cheesecake filling into your prepared pan and freeze or refrigerate for a minimum of 6 hours.

This is a super adaptable recipe. I’ve made it with a chocolate cookie crust and then didn’t add any frozen fruit and upped the vanilla to the filling to make it a “vanilla chocolate cheese cake" type deal. Delish!

Recipe Credit: Olivia Adriance