Recipe by @The Hidden Veggies

Prep Time: 5 mins

Cook Time: 0 mins

Chill Time: 4 hrsIngredients

• 2 cups vegan cream cheese (2 - 8oz. containers)
• 2/3 cup vegan sugar
• 1/2 cup refined coconut oil (melted)
• 1/3 cup lemon juice (you can also use lime juice)

Instructions

1. Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.

2. Place the cream cheese, melted oil, and sugar in a blender or mixing bowl and blend until mixed.

3. Add the lemon juice and blend again until very creamy.

4. Pour into a graham cracker crust. 

5. Chill for at least 4 hours to set.

6. Top with fresh berries or berry compote. 

Notes

• For a firmer cheesecake, allow it to sit for longer in the refrigerator.  It will continue to firm up slightly the longer it chills.
• Let the cream cheese warm up to room temperature before blending.  This will ensure that the coconut oil doesn’t cool too fast.  This will make it smoother and creamier.
• Only heat the coconut oil until it melts.  Don’t use very hot coconut oil or it will take much longer to cool completely and set.