Submitted by Gloria Clay

About the cook: Hi my name is Gloria Clay. Im married with 4 grown sons and 3 grandchildren. I'm the oldest of 3 siblings and originally from Bennettsville, SC which is a small rural farming community. I learned how to cook from my mom and grandmothers.

About the dish: This recipe is Vegan and Delicious. It was made without harming any animals. This is a perfect spring dessert. This recipe is a crowd pleaser for vegan and vegcurious folks as well.

National Origin: American

Serves: 12

Estimated Time: 30 to 60 Minutes

Ingredients:

Fresh fruit to top your cake: Use whatever fruit is in season
2 cups of strawberries
1 cup of blackberries

Filling:
2 8oz containers of vegan cheese
1/2 cup of plant milk
2 Tbsp of fresh lemon juice
1/4 tsp of fresh lime juice
1 tsp of lemon zest
3 Tbsp of vanilla extract
2/3 cups of vegan sugar
4 Tbsp of melted coconut oil
3/4 cup of coconut butter
1 can of Lucky Leaf Premium Strawberry Filling
8oz tub of vegan whip cream

Ingredients for the crust:
10 inch springform pan
10 grahm crackrs
1/3 cup of melted vegan butter
20 Biscoff cookies, more or less for the perimeter of spring form pan

Preparation:

First lets start off my making the crust for the cheesecake. Place crackers in a bag, use a rolling pin to crush. Place crush crackers in bowl with melted butter and stir until well coated. Pour crust into a buttered pan and use a spatula to press the crumbs down firmly in pan. Bake in a preheated oven on 350 degrees for 8 minutes and let cool. After crust cool, place cookies around the perimeter of the pan and set aside.

Now on to cream cheese mixture. In a mixing bowl, place coconut butter, lemon and lime juice, plant milk, vanilla, sugar and lemon zest. Blend together with hand held mixer on high for 5 minutes, until completely smooth.

In seperate bowl whip cheeses until smooth on medium for 3 minutes, add coconut butter paste to bowl with cheese mixture and mix until fully incorperated. Now beat mixture on medium speed for another 3 minutes. Next pour in melted coconut oil and mix until well combined. Fold in vegan whip cream.

Spread cream mixture smoothly over prepared pie crust in spring form pan. Place canned fruit filling on top. Let sit covered in fridge for 3 hours. When ready to serve top with your choice of fresh berries.

Feel free to use any vegan brand ingredients for this recipe.

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