Name: Vegan White Chocolate Cheesecake | No Bake + Gluten-Free
Prep time: 30 min
Total time: 30 min
Yield: 14
Ingredients: Hu Cashews + Vanilla Bean Cacao Chocolate covered Hunks; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Better Than Milk Rice Drink, Organic, Hazelnut; Comet Corn Maple Syrup Popcorn; Spectrum Unfiltered Apple Vinegar; Big Train Coarse Solar Sea Salt; C/G Vanilla Orange; Fresh Gourmet Lemon Juice; Earth Balance Vegan Buttery Sticks; Monte Pollino Hazelnut Wafers

In a blender or food processor blend hazelnuts and 2 splashes of milk. Mix ground hazelnuts with melted butter. Pour mixture into a 9-inch springform pan and use the back of a spoon to distribute evenly, pushing a little up the sides of the pan.

Bake crust in the oven at 350 degrees Fahrenheit for 10 minutes.

Put all filling ingredients into a blender and blend until creamy and smooth.

Add filling to crust and place in the fridge for 6–8 hours or freezer for 4 hours. (if you have time I like to let mine set in the fridge overnight)

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Top with fresh berries, or enjoy as is!
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Vegan White Chocolate Cheesecake | No Bake + Gluten-Free

Serves 14

30 mins prep

480 mins total

What you need

Crust

Filling

How to make

Available coupons from OurHealthy_Kitchen