Vanilla Bean Faux Cheesecake (gluten, grain, dairy, egg, and nut free)
Recipe type: Dessert
Cuisine: gluten, grain, dairy, egg, and nut free
Prep time: 
Cook time: 
Total time: 
Serves: 10
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  1. CRUST
  2. Preheat oven to 350 F.
  3. Warm your coconut butter over low heat until smooth and liquidy.
  4. Place in a small mixing bowl and add the rest of the ingredients.
  5. Mix all the ingredients together until combined.
  6. Press dough into your springform pan, pie pan, or other baking dish until it covers the bottom.
  7. Bake for 10-15 min or until lightly browned.
  8. Remove from oven and let cool to room temp while you make the filling.
  10. Combine all ingredients except gelatin in a sauce pan.
  11. Heat over low heat until slightly warm.
  12. Slowly sprinkle the gelatin in while whisking vigorously.
  13. Remove from heat and pour mixture into a bowl.
  14. Place in fridge to chill for one hour.
  15. Once chilled, pour mixture into room temperature crust and chill completely. You can also freeze this if you're making it ahead of time.
  16. Top with your favorite jam or fresh fruit.
  17. Note: I made this with a 9" springform pan with a VERY tight seal. If you question whether your pan will seal enough to prevent the mixture from leaking, I recommend making this in a normal pie pan (maybe reduce the recipe by ¼ - ⅓ depending on the size of your pie pan). You could also use any type of glass baking dish and make cheesecake bars.
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at