Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, healthy, Nut-Free, Vegan
Keyword: alternative milk, cheesecake, crust, dark chocolate, no-bake, oat crust
The first time I made this I used a 9-inch pan, the second and third times I used 3 pans each time, two that were 3 inch and one that was 4 inch. // If you cannot use coconut oil you can use Ghee. // If you cannot use coconut yogurt you can use dairy yogurt or any other plant-based yogurt of choice, unsweetened. // You can omit the maple syrup, this is a fan fav. // My only caveat to this recipe is that it takes a long time to defrost, and I’m usually eating the crust with a fork before the filling even enters my mouth, but it’s so good I don’t mind. I’m letting you know that the defrost time is key for this cake. //