A healthier Reese's in vegan cheesecake form! Yaaas.
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thank you for supporting Pretty Pies!
What I used:
Nordicware 7” Springform Pan https://amzn.to/2K2Lsep Note: I used a small springform pan to make this cheesecake. If you use a traditional 9" pan, your cheesecake will be flatter, but still delish ;) You can also double it!
To separate the cream, refrigerate 2 cans of full-fat coconut milk overnight. The cream will solidify and separate from the water. Gently scoop out the cream (Save the water for a smoothie!)
To store: Keep refrigerated or frozen (tightly covered). Should last in the fridge at least a week (or several weeks if frozen).