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Easy vegan cheesecake for 4th of July

easy vegan cheesecake for 4th of july

Hello and happy 4th of July, my fellow Americans!

I’m heading to a pool party at my sister’s place in a few hours to drink margaritas and light things on fire in honor of this great land. But first… an easy cheesecake for the road.

My sister┬ápicked up a gorgeous berry tarte from a new French bakery down the road (that I fully intend to eat) but since one of her friends has celiac (and I wanted a reason to blog) I decided to toss a specialty diet-friendly option into the mix too. Here’s the Renaissance Patisserie original…

renaissance patisserie

 

Mine has no refined sugar added and is vegan and gluten-free, and I tried to keep it as simple and straight forward as possible with stuff I already had on hand.

Vegan gluten-free no sugar added cheesecake for 4th of July

Step 1. Crust

combine all ingredients in a food processor to form a thick dough; press into a lined loaf pan

  • 16 medjool dates (soaked in water for an hour and then drained)
  • 1/2 cup shredded unsweetened coconut flakes
  • 1 tablespoon almond butter
  • 1 tablespoon coconut oil

Step 2. Filling

combine all ingredients in a food processor until smooth; pour over crust and top with berries; FREEZE

  • 1 cup full fat coconut cream
  • 1 ripe banana
  • zest of 1 orange
  • juice of 1 orange
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

You’ll want to freeze this until it sets up before slicing and also store frozen or refrigerated. I cut it into 8 chunks.

easy vegan cheesecake

Hope you enjoy the holiday and the freedom to eat whatever you damn well please, complicated or not.

easy vegan cheesecake

 

Oh, and in honor of Caturday (which has been woefully neglected, I know), here’s a shot of Weasel on Fox yesterday alongside the header: TERROR THREATS. Made my life.

Weasel on Fox

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