Maqui Cheesecake

12 servings

YIELD

20 minutes + chilling

PREP TIME

5 minutes

BAKE TIME

TOTAL TIME

Ingredients

Crust:

1 cup Anthony's Blanched Almond Flour
3 tablespoons maple syrup
2 tablespoons Anthony's Coconut Oil
1 teaspoon Anthony's Maqui Powder

Filling:

16 ounces cream cheese
10 tablespoons maple syrup
1 tablespoon vanilla extract
3 tablespoons half and half
2 tablespoons Anthony's Maqui Powder
1/3 cup Anthony's Coconut Oil, melted

Sauce:

1/2 cup lemon juice
1/4 cup maple syrup
1/2 teaspoon Anthony's Maqui Powder
1/3 teaspoon Anthony's Xanthan Gum

Instructions

Crust:

In a mixing bowl, combine all crust ingredients and mix well.
Press into the bottom of a 9" round springform pan.

Filling:

In a mixing bowl, combine all ingredients except coconut oil and beat with hand beaters for 5 to 10 minutes.
Beat in coconut oil.
Spread evenly over crust in pan.
Chill until firm (at least 4 hours, or overnight)

Sauce:

In a small saucepan, mix together the lemon juice, maple syrup, and maqui powder.
Bring to a simmer.
Whisk in xanthan gum and simmer for just a minute or two.
Transfer to a bowl and chill until cold.

Serving:

Cut cheesecake and serve with a little bit of lemon sauce with each.

LEARN TO MAKE IT

LATEST RECIPES

Vegan Mint Chocolate Ice Cream

This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.

Lebanese Rice Pudding (Vegan and Dairy Free)

This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!

Creamy Vegan Chocolate Ice Cream

This delicious vegan chocolate ice cream has a key ingredient to keep it creamy without any dairy—arrowroot flour!

Sunflower and Pumpkin Seed Butter

Allergic to nuts? Blend up this creamy sunflower and pumpkin seed butter instead!

View All