5 Ingredient Vegan Crustless Berry Cheesecake

This quick vegan dessert  came about several years ago during an at home birthday celebration and no one wanted cake. 

Here’s what I did:

1. Crushed some graham crackers in my hands and added them to the bottoms of ramekins

2. In a separate bowl put equals parts Miyoko's vegan cream cheese with Cocowhip, juice from one lemon and 2 teaspoons I Am Len's Kitchen pumpkin + cardamom spice blend.

Stir until most of lumps are gone. Add equal parts of batter to each ramekin and place in refrigerator.

3. In small pot add 2-3 tablespoons water, blueberries or raspberries, 1 teaspoon pumpkin + cardamom and 1 teaspoon maple syrup. Heat until begins to boil slightly. Let cook 1-2 minutes. Let cool few minutes.

4. Top batter with berry sauce and place back in refrigerator for about 20 minutes (if you can wait).

Optional: add more crushed graham cracker and chopped mint leaves on top.

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