Guilt free No bake Cheesecake

• 2 containers Plain Cream Cheese Style Spread Daiya (Dairy-Free)
• 3/4 cup coconut butter (dairy free version) or organic butter (less expensive version)
• 4 tbsp. water
• 3 tbsp. lemon juice
• 3 tbsp. natural vanilla extract (clear or white is best but regular vanilla extract can also be used)
• 2/3 cup sugar (organic cane sugar is better option)
• 4 tbsp. coconut oil
• 1/2 cup coconut flakes (optional)

Torie’s Topping

• 1 cup frozen blackberries
• 1 cup of organic cane sugar or honey to taste
• 2 graham cracker crusts or can make crust yourself in Aluminum free pan (glassware) for healthier option from organic graham crackers

*Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.

This recipe comes from here, with a few additions from me.

1. In a blender or food processor, add the coconut butter (or butter), water, lemon juice, vanilla, coconut shavings and sugar. Blend until completely smooth (about 2 min.)
2. With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated.
3. Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.
4. Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.
5. In a saucer cook frozen berries with 2 tbsp of water to prevent scorching, add sugar after berries begin to form its own liquid. Be sure to cover while cooking until liquid forms then add sugar.