No-Bake Elderberry Coconut Cheesecake (Vegan, GF)

Recipe from: VegNews Recipe club

 

 

Ingredients:

 

For the graham cracker crust:
1½ cups ground vegan graham crackers 
¼ teaspoon salt 
6 tablespoons coconut oil, melted (plus more for greasing pan)

For the elderberry cheesecake filling:
1½ cups cashews, soaked overnight 
8 ounces vegan cream cheese
½ cup coconut cream 
¼ cup solid coconut oil (not melted)
¼ cup maple syrup 
1 tablespoon vanilla extract 
2 tablespoons lemon juice
¼ teaspoon salt  
6 packets Plants By People Thrive Elderberry Immunity 
½ cup toasted unsweetened coconut flakes

 

Directions:

1. Grease a 9-inch springform pan with coconut oil. Set aside.
2. For the graham cracker crust, into a blender or food processor, pulse ground graham crackers, salt, and melted coconut oil until combined. Add mixture to prepared springform pan and press crust down evenly with hands or bottom of a cup.
3. For the elderberry cheesecake filling, wipe blender clean. Add cashews, cream cheese, coconut cream, solid coconut oil, maple syrup, vanilla extract, lemon juice, and salt. Blend for a few minutes until smooth. Reserve about ½ cup, and pour remaining mixture over crust.
4. To the ½ cup reserved mixture, add Thrive Elderberry Immunity packets. Whisk until smooth and a light purple color.
5. Using a spoon, drizzle lines of elderberry mixture on top of cheesecake filling. Then, create a swirl design by running a knife perpendicular to the lines. Add coconut flakes to cheesecake perimeter.
6. Freeze cheesecake at least three hours. When ready to eat, thaw at least 10 minutes before serving.

 

Serves 6