Make this versatile no bake gluten free and dairy free Vanilla Cheesecake for any party or gathering! It's vegan, easy to make, and made without cashewsGluten free, Vegan, Dairy free, Egg free, peanut free,
Fresh fruit, fruit sauce, or chocolate sauce for topping
Gluten free cookie crust:
Add the entire box (18 count) of Kinnitoos vanilla sandwich cookies into a large food processor and process until it is processed into crumbs.
Move the cookie crumbs into a bowl, add the melted coconut oil, and stir until combined.
Press the cookie crumb mixture into the bottom and sides of a 8-inch or 9-inch pie pan and set it in the fridge to chill while you prepare the filling. The crust may seem crumbly at first, but will set up once it chills.
Dairy free cheesecake filling:
In a medium bowl, beat the Daiya non-dairy cream cheese until it is softened.
Beat in the powdered sugar and vanilla. Beat in half the container of CocoWhip until blended.
Fold in the other half the of the So Delicious CocoWhip and spread evenly into the prepared cookie crust. Top with fresh fruit if you like, or leave plain and top with chocolate sauce or fruit sauce when serving.
Cover, and refrigerate for several hours until firm (we let our cheesecakes chill overnight).
Allow to rest at room temperature for about 10 minutes to soften the cookie crust slightly then slice and serve!
* So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped cream