Dark Chocolate Nut Cheesecake


12 oz vegan cream cheese

1 cup plain or vanilla vegan yogurt

1 1/2 tsp pure vanilla extract

Juice of ½ lemon

3 tablespoons arrowroot powder

½ cup cane sugar or maple syrup (or other sweetener of choice)

1 tsp coconut oil

5 bags Dark Chocolate Nut Crunch Supernola


  1. Bring cream cheese to room temp
  2. In a food processor, add 4 bags of Supernola and blend until crumbles form. Add in 1 tsp of coconut oil as needed and blend
  3. Press firmly into the bottom of a lined 8x8 baking dish
  4. Beat all cheesecake ingredients with a blender or food processor just until smooth
  5. Pour into dish (8x8) and smooth out over
  6. Top with broken up clusters of Supernola if desired
  7. Let sit in fridge for at least 2 hours before serving

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