Neapolitan Vegan Cheesecakes... Probiotic, GF, DF, Grain-Free, Sugar-Free

An easy vegan cheesecake using coconut kefir! This makes it probiotic and sugar-free… And also good for the gut. Is this cheesecake going to solve all your problems? Well yeh.

Kefir is traditionally a fermented dairy product, but you can also get it made on a base of coconut milk! I love these coconut kefirs from Green St Kitchen, not only are they totally dairy free and probiotic, but the process of fermentation leaves the end product low in sugar, because the bacteria eat the sugar! What you get is a creamy and slightly sour coconut drink, and Green St Kitchen have got some seriously good flavours like raspberry beetroot and cacao hazelnut.

The beauty of this recipe is that you can make it with any of their flavours, and as you can see, I chose the natural, the cacao hazelnut and the raspberry beetroot, which gave this cheesecake selection all of the Neapolitan feels.  

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Serves: 12 

Ingredients 

Base 

1 ½ cups almonds, raw 

2 tbsp coconut oil

1 pinch sea salt 

¼ tsp green leaf stevia

Filling

3 cups cashews, raw

500ml Green St Kitchen Coconut Kefir, any flavour

¼ cup coconut oil, coconut oil 

20 drops liquid stevia, or to taste

Method

  1. Soak the cashews in the coconut kefir and leave in the fridge for approximately 4 hours. Then start on the base. 

  2. To make the base combine all ingredients in a food processor or blender, pulse a few times until it just comes together. It’s really important here not to over-blend as this will cause the oils to release and you will end up with almond butter! 

  3. Press the mixture into a silicone cupcake mould. If you don’t have one, use a regular cupcake mould lined with paper cases. Place in the freezer until you are ready to make the filling. 

  4. To make the filling, place the kefir and soaked cashews in a blender and blend until smooth. Add in the stevia and melted coconut oil and blend. Pour into the set bases. If you are using a silicone mould, set in the freezer before turning out. If you are using a lined cupcake tin, you can set in the fridge. Store in the fridge. 

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Like this? Find recipes like this one and all of my favourite sugar-free desserts in my eBook Create. It’s lush af.

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