Heart Healthy Non-Dairy Cheesecake

Non-dairy cheesecake
The Cheesecake


3 organic eggs

1 cup full-fat coconut milk

1/4 cup coconut oil

1 1/2 cups unsweetened shredded coconut

1/2 cup almond meal

2 heaping Tbsp of honey

20 drops of liquid stevia

1/4 tsp sea salt


Add all ingredients to a high-speed blender or food processor, and process until smooth and uniform.

Transfer batter to an 8 x 8 Pyrex baking dish or pie plate.

Bake at 350 C for 25-30 minutes. You can make the berry topping at this time.

To set into a dense, cheesecake-like dessert, place dish in refrigerator after baking until chilled.

Serve with berry topping and prepare for the party in your mouth.

Berry Topping


2 cups of frozen raspberries, blueberries, or blackberries (or mix)

2 heaping Tbsp of inulin powder (sweet-tasting soluble fibre found at most health food stores)

Maple syrup or honey to taste (optional)


Add berries, inulin, and sweetener to a small saucepan and simmer over medium heat, stirring frequently, for about 10 minutes.

Allow to cool and thicken or serve hot over your chilled non-dairy cheesecake. Yum!

Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach


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