This is an allergy-friendly rendition of a Rice Krispie Cheesecake. It has a homemade chewy Rice Krispie treat crust and a creamy decadent vegan cheesecake filling. Topped off with a fluffy layer of dairy-free whipped cream, this cheesecake is surely a treat.
Grease a standard sized springform pan with a small amount of dairy-free butter or cooking spray.
Add your marshmallows, dairy free butter, and vanilla to a large bowl. Melt in the microwave for about a minute until the marshmallows are completely soft/wet to the touch.
Quickly fold in your rice cereal. You may need to use your hands to combine completely.
Press into springform pan using the bottom of a glass that has been greased. Make sure not to overpress, if you do it creates a less chewy rice crispy treat. While you press it in create a 1-inch edge that is a bit higher than the rest of the cake. This will ensure your filling does not drip out.
Dairy Free Cheesecake Filling
Soak cashews and dates overnight so that they are soft.
Add your cashews, coconut oil, dates, and lemon juice to a high powered blender and blend until completely smooth. Pour into a large bowl. Carefully fold in your cocowhip until completely combined. Take your time folding so you don't beat out too much air.
Dairy Free Whipped Cream Topping
Spread your cocowhip on top of your cheesecake layer and pop the whole thing into the freezer to set for about 3 hours.
Best kept in the freezer to make sure the cheesecake layer does not get too soft. For best results, remove from the freezer about 10 minutes before serving so that it's not too hard.