This was like two pies in one; I couldn’t decide on a topping so I did half with strawberries on top and half with caramel apples!
Spoiler alert: this cheesecake is delicious! With a blindfold, it would be impossible to tell that this was made with Kite Hill dairy-feee pppcream cheese.
While I don’t have an exact recipe, here is a rundown of what went into the pie:
- 16 oz. of Kite Hill plain cream cheese
- Approximately 3/4 cup organic sugar
- 1 cold can of coconut milk (I added the cream part only)
- 2 tablespoons cornstarch
- Lots of vanilla extract
After mixing together, I chilled it for about 5 hours.
It was delicious and everyone loved it!
Something that I really like about Kite Hill is the simplicity of the ingredients. It’s mostly almond milk! Plus salt and some stabilizers. Its really really like traditional cream cheese in flavor and texture.
Also important to note: Kite Hill is expensive. Like, almost $7 expensive. But I got some on sale for $1.75 so it was all good.
Around the internet, vegan cheesecakes are frequently made with cashews. I can’t get jiggy with that. Maybe my ninja blender just doesn’t get them smooth enough but a cashew pie just isn’t as tasty.
Sure, Kite Hill and other vegan cream cheese brands are generally pricey but when it comes to something like a cheesecake, they are worth the splurge.
On another day we will discuss whether or not cheese cake is a cake or a pie 😉
One thought on “A Vegan Cheesecake Made With Kite Hill Cream Cheese”