I miss cheesecake the most on my new clean eating plan. This version from Siete is delicious. Serves 8.


1 bag of Siete Grain-Free Mini Buñuelos Cinnamon Crisps
3 Tbsp coconut oil, melted
1 cup cashews
¼ cup almond flour
8oz dairy-free cream cheese (I like Violife)
1 cup coconut milk
¼ cup date sugar
1 tsp vanilla extract
3 Tbsp maple syrup
tsp salt


Preheat your oven to 350º. Using a food processor, pulse the Siete Cinnamon Crisps and almond flour until fine. Pour in the coconut oil and 2 Tbsp maple syrup. Pulse together. In an 8” springform pan, spray some avocado oil. Pour in the contents of the food processor to form the crust. Bake for 12 minutes. Set to the side. Using a blender, combine the cashews, coconut milk, date sugar, dairy-free cream cheese, maple syrup, vanilla extract and salt. Blend until smooth. Pour this over the crust and bake for 45 minutes. Refrigerate for at least 4 hours, but overnight if you have the time. Serve with fresh raspberries and strawberries.


Recipe adapted from Siete.