Dairy-Free Cereal Cheesecake!

Share the Love!Share on Facebook0Tweet about this on TwitterPin on Pinterest7Share on Yummly0Share on StumbleUpon1Share on Google+0Share on Tumblr0Email this to someonePrint this page

It’s my birthday week and I’ll eat what I want to, damnit.

So I made cheesecake.  It’s really good.  Like, holy shit, I shouldn’t keep this in my house, good.

I originally had zero intention of making this dairy-free, because all the dairy free cream cheeses out there are either not good or too expensive.  And for the amount I needed, I wasn’t about to pay $7 for 8oz of cream cheese (I’m talking to you, Kite Hill).  However, I kept seeing this image pop up on my Facebook feed and I really wanted to recreate it somehow.  I loved the idea of using Fruity Pebbles in the cheesecake itself and at some point I got the brilliant idea to try to mix it with coconut somehow.  And let’s face it, if you’re a coconut fan, really everything goes with it.  I don’t know how.  It’s like the Sisterhood of the Traveling Pants; it just fits EVERYTHING.

I’m gonna be real here, I never used to be a coconut person.  But I found out about coconut oil and shit got real, real fast.  The obsession began and there’s still no end in sight.  

Coconut oil

So, give it a shot, eh?

Ingredients:
22oz dairy free cream cheese
1 can of coconut cream, chilled and water drained
1 14oz can of coconut sweetened condensed milk
1 cup of Fruity Pebbles
4 cups of Golden Grahams, finely crushed
1 1/2 cups of Cinnamon Toast Crunch, crushed
4 tablespoons of butter, melted

In a small bowl, mix Golden Grahams and butter until well mixed.  Press into an 8.5-9in pie pan and put into the freezer

In a larger bowl or mixer bowl, add drained coconut cream and whip until it looks like whipped cream; about 5 minutes.  Add cream cheese and condensed milk and mix for another 5 minutes.  Fold in Fruity Pebbles until combined.  Pour cheesecake mixture into pie crust and freeze for 2-4 hours before serving.  

 

Dairy Free Cereal Cheesecake

 

Dairy-Free Cereal Cheesecake
Serves 10
Write a review
Print
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 22oz dairy free cream cheese
  2. 1 can of coconut cream, chilled and water drained
  3. 1 14oz can of coconut sweetened condensed milk
  4. 1 cup of Fruity Pebbles
  5. 4 cups of Golden Grahams, finely crushed
  6. 1 1/2 cups of Cinnamon Toast Crunch, crushed
  7. 4 tablespoons of butter, melted
Instructions
  1. In a small bowl, mix Golden Grahams and butter until well mixed. Press into an 8.5-9in pie pan and put into the freezer
  2. In a larger bowl or mixer bowl, add drained coconut cream and whip until it looks like whipped cream; about 5 minutes. Add cream cheese and condensed milk and mix for another 5 minutes. Fold in Fruity Pebbles until combined. Pour cheesecake mixture into pie crust and freeze for 2-4 hours before serving.
My Fat Healthy Life http://myfathealthylife.com/
  • Share on Tumblr

Leave a Reply