Yes, there is a delicious cheesecake recipe that is both Vegan and Gluten Free!! No more softening cashews overnight. No baking. No tapioca thickening. And how does it taste? Let’s just say, I don’t regularly eat gluten-free or Vegan dishes, but after perfecting this recipe: I couldn’t tell the difference between this version and a whole milk version. The texture is soft, firm, and creamy; Not lumpy or nutty. I've included the exact products that I used to help eliminate the guesswork when shopping for ingredients. These cheesecakes are decadent- without the animal proteins, enzymes, dairy, or wheat. Once you have the ingredients, it's incredibly simple to make, delicious and easy to customize with your favorite fruits. See how you can ROCK OUT this dessert to create other yummy variations of this basic recipe.

• 8 oz. softened Vegan cream cheese (KITE HILL Plain Almond Milk Cream Cheese Style Spread)

• Three 5 oz. containers Vegan/Gluten-Free Soy yogurt alternative, Vanilla (SILK Dairy-Free Soy Yogurt Alternative Vanilla)

• Two packages 1.6 oz. Vegan dry instant pudding & pie filling mix, Vanilla or Cheesecake flavor (SIMPLY DELISH Natural Vanilla Pudding & Pie Filling)

• One 9 oz. container of thawed non-dairy whipped topping (COCO WHIP Coconut Whipped Topping)

• One 5 oz package of Vegan/Gluten-free graham crackers, crushed into crumbs (NAIRN'S Gluten Free Oat Grahams -Original)

• 40-45 small cupcake liners

Optional:

• Vegan food coloring (WATKINS Assorted Food Coloring - no artificial dyes)

Mixing bowl, electric hand mixer, potato masher, baking pan with lid or Plastic wrap, cooking spoon, measuring cup, measuring spoons, serving platter. Cupcake frosting decorator (optional) Prep: 15 min Refrigerate: 4 hours Ready: 4 hours, 15 min. Serves: 40-45 liner cups

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Mini Cheesecakes:

1. In a small mixing bowl, crush the graham crackers into crumbs using a potato masher.

2. Place small cupcake liners side-by-side, inside the baking pan. Spoon a teaspoon of graham cracker crumbs at the bottom of the cupcake liners. Set aside.

3. Mix softened cream cheese and yogurt in large bowl until folded and well blended.

4. Stir in Coco Whip and a drop of Vegan food coloring (optional), then use electric hand mixer to blend until creamy and removing all lumps.

5. Add dry instant pudding mix packets; continue to beat with hand mixer until mixed completely. The mixture should be creamy and thicken while blending.

6. Spoon 2 TBSN of cheesecake mixture on top of graham cracker crumbs within each liner.

TIP: Use a cupcake frosting decorator to easily fill each liner cup with cheesecake mixture. Use a design tip, like a star to make it more decorative.

7. Once all liner cups are filled, cover and refrigerate for 4 hours, until firm.

8. Serve mini cheesecakes cold in liners, in a platter. Makes 40-45 mini cheesecakes.

TIP: Serve with small dessert spoons.

1 serving: 40 calories, 1.5 g fat (0.5 g saturated fat), 0 cholesterol, 80 mg sodium, 5 g carbohydrate (1 g sugar, 0 fiber), 2 g protein.

This is truly a guilt-free recipe that is low in fat, calories, and sugar. Coconut oil is high in healthy saturated fats and can boost fat burning which provides your body and brain with quick energy. They also raise the good HDL cholesterol in your blood, which is linked to reduced heart disease risk. Soy yogurt contains essential amino acids; healthy fats' vitamins; minerals, particularly calcium; antioxidants, such as isoflavones. Almond milk is high in vitamin D which strengthens bones and reduce the risk of heart disease. The gluten-free ingredients allow for no dairy or wheat products in this recipe. The Vegan ingredients allow for organic products that contains no animal enzymes.

For non-Vegan version, replace ingredients with whole milk Vanilla yogurt, Cool Whip non-dairy whipped topping, plane cream cheese, and graham cracker crumbs. Use Vanilla or Cheesecake instant pudding.

"The Grey Stuff". Use Vegan food coloring to make black (one drop of red, blue, and yellow- then mix together). Add a couple drops of black food color and mix to make cheesecake mixture a light gray color. If you wish to make darker grey, add two more drops of black food color.

Mini Strawberry Cheesecakes. Replace vanilla yogurt alternative with strawberry flavored. Add a strawberry slice on top of the cheesecakes. Caramel Rice Pudding Cheesecakes. Replace instant pudding with prepared rice pudding. Drizzle with Vegan/Gluten-Free caramel sauce.