No-Bake Raspberry Cheesecake - AIP, Paleo, Dairy-Free, Grain-Free

No-Bake Raspberry Cheesecake by @wholefoodfor7

This beautiful dessert is oh so easy but brings the WOW. Lovebird makes an awesome faux-graham cracker no-bake crust that is perfect for this recipe and so many others.

RECIPE

CRUST
4 cups Lovebird unsweetened cereal
1/3 cup coconut sugar
6 tablespoons melted ghee (sub coconut oil to make AIP)

FILLING
1 can coconut cream
16 oz dairy-free cream cheese
4 packages or 3 tablespoons unflavored gelatin
1/3 cup honey
1 tablespoon vanilla
Topping (optional)
2 cups frozen raspberries
1/3 cup coconut sugar
¼ cup water
1 tablespoon tapioca, arrowroot, or potato starch
1 tablespoon water
½ tablespoon vanilla

METHOD

1. Finely crush the 4 cups cereal into fine crumbs, about 1 ½ cups. I do this with my food processor.
2. In a medium bowl, combine crushed cereal, coconut sugar, and melted ghee until it is well combined.
3. Spread into the bottom of a springform pan or 9” pie pan (spread the crust up the sides too if using a pie pan), packing down firmly.
4. In a blender or food processor, combine all filling ingredients. Blend until smooth and then pour into the prepared crust. Refrigerate for at least 4 hours until top is set to the touch.
5. For the topping, right after cheesecake goes into the fridge, in a small saucepan combine the frozen raspberries, coconut sugar, and ¼ cup water.
6. Bring to a boil and then simmer until berries are tender, 3-4 minutes.
7. Combine the starch and water to make a slurry in a small bowl and then add to the cooked raspberries.
8. Stir over medium heat for 2-3 minutes until thickened. Sauce will also thicken more as it cools. Add in vanilla and set aside.
9. Let cool for 30 minutes and then add on top of the cheesecake for the rest of the chilling time.

Serve cold and try not to lick the pan clean!

Autoimmune Protocol Compliant (AIP), Autoimmune Paleo Friendly, Dairy-Free, Grain-Free, Gluten-Free