Daiya Cream Cheese Style Spreads

When I was at Food Fete earlier this month, I was introduced to the new Daiya Cream Cheese Style Spreads. These spreads come in three smooth & creamy flavors: Plain, Chive & Onion, and Strawberry. All Daiya products are free of dairy, soy and gluten – three of the most common allergens, and also have 0mg of cholesterol. This makes Daiya a GREAT option for gluten-free and dairy-free people. I tried the chive & onion Daiya spread at Food Fete on a gluten-free cracker and I was pleased. It had the consistency of a whipped cream cheese and a nice flavor.

I also got to try Daiya "cheese"cake at the event. I am excited to share this recipe with you readers today! With a homemade or store-bought gluten-free crust, this dairy-free and gluten-free cheesecake is perfect for your next party!

Daiya No-Bake Cheesecake 

Ingredients: 
Prepared gluten-free crust of your choice (either store-bought or homemade)
3/4 cup coconut butter (a.k.a coconut manna)*
4 tbsp. water
3 tbsp. lemon juice
3 tbsp. natural vanilla extract Make sure this is gluten-free! 
2/3 cup sugar
2 containers Daiya Plain Cream Cheese Style Spread
4 tbsp. coconut oil

*Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.

Instructions: 
This makes a 10inch cheesecake in a spring form pan.

1) In a blender or food processor, add the coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 min.)
2) With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated.
3) Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.
4) Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.

Optional: Top the cheesecake with fresh berries, chocolate, or any other topping you desire!