Vegan Cosmic Brownie Cheesecake
Made with Native Forest® Organic Simple Coconut Milk by @feastingonfruit
Decadence meets nostalgia in this dairy-free cheesecake with a chocolate crumb crust, silky no-bake cheesecake filling, and candy sprinkled ganache topping!
The filling is cashew free and made with Native Forest® Organic Simple Coconut Milk, and also is used to make the rich vegan ganache.
Ingredients:
CRUST
Instructions:
- 4 cups (100g) crispy rice cereal
- 1/4 cup (25g) cocoa powder
- 1/4 cup (80g) maple syrup
- 1/3 cup (65g) coconut oil, melted
- 1/4 tsp salt
- 16oz (400g) dairy-free cream cheese
- 13.5oz can (240g) Native Forest® Organic Simple Coconut Milk
- 1 cup (240g) semi-sweet chocolate chips, melted
- 8-10 (130-150g) pitted medjool dates
- 2 tbsp (13g) cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6oz dairy-free dark chocolate
- 1/4 cup (60g) Native Forest® Organic Simple Coconut Milk
- Sprinkles
Instructions:
- Preheat the oven to 325°F. Line an 8” springform pan with parchment paper on the bottom, and grease the sides. Grind the cereal with the cocoa powder in a food processor to fine crumbs. Add the maple syrup, melted coconut oil, and salt. Process to a sandy texture. Press firmly into the bottom of the springform pan. Bake for 12 minutes. Cool while you prepare the filling.
- Blend all the following ingredients, until very smooth and creamy (at least 1 minute on high speed. Pour on top of the cold crust, and refrigerate for at least 8 hours.
- Prior to serving, make the ganache by melting the dark chocolate and coconut milk together (60 seconds in the microwave, stir, then add an extra 30 if need be). Spread on top of the filling, and top with cosmic brownie sprinkles (or any rainbow sprinkles). Refrigerate 15 minutes for the ganache to set, then slice and serve.
