Cheesecake with Almond cooking cream

INGREDIENTS

For the cheesecake cream:

• 350 g dairy-free cream cheese
• 200 ml Ecomil Almond cooking cream 
• 60 g coconut oil, melted
• 120 g cane sugar
• 2 tsp vanilla extract

For the base:

• 120 g graham crackers or cookies
• 1-2 tbsp sugar (optional)
• 40 gr coconut oil, melted

INSTRUCTIONS

1. Start by making the crust by processing the crackers with some sugar and melted coconut oil.
2. Press mixture into the bottom of 4 small glasses and chill them while you prepare the filling.
3. For the filling, blend cream cheese, almond cooking cream, melted coconut oil, sugar and vanilla together until smooth.
4. Distribute mixture between the cups.
5. Chill overnight.
6. Top with fresh berries or your favourite fruit right before serving!

Thank you Consuelo for that recipe! 

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