No-bake cheesecake with a gluten-free vegan bread crust
This no-bake cheesecake is a forever favorite in my household.
(Ready to enjoy in 2 hours, this doesn’t require turning the oven on)
Ingredients
- 1 log Laurachenel goat cheese (any flavor or regular)
- 1/4 cup Philadelphia low fat cream cheese
- 5/6 Simple kneads sourdough gluten free bread slice (you can increase the bread slices depending on how thick you want the crust to be)
- 6/7 Organic mejdool pitted dates
- 1/4 cup powdered sugar
- 1/4 cup crushed pistachios or nuts of your choice
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- Edible dried rose petals (optional)
Recipe
- Toast the bread slices until they are super toasty (not burnt). Process these in the blender along with the dates.
- Lightly spray a 9-inch springfoam pan. Press down the blended bread crust. Leave in the fridge for 20 minutes while you prepare the cheese.
- Using a hand mixer, mix the cream cheese, goat cheese, powdered sugar, vanilla extract and sea salt for about 5 minutes until the whipped cheese seems light and fluffy.
- Layer the cheese on the bread crust. Top with nuts and rose petals and leave in the freezer for 30 minutes. Then transfer to the fridge for an hour prior to enjoying.
- This cheesecake stays fresh for 10 days in the fridge.
