This cheese cake was a total “invention” from start to finish… and it was a total success! I wanted to make a no-bake cheesecake, and use chia to thicken it. I made it in a mini pie pan (in case it was a disaster) and it’s a good thing I didn’t make it bigger… we probably would have eaten the whole thing. It was THAT good!




1 tablespoon lemon juice, fresh squeezed

1⁄8 cup Rice Milk (unsweetened)

1⁄2 (4 0z) Tofuti cream cheese

1⁄4 teaspoon vanilla extract

1 teaspoon Stevia In The Raw, baker’s version (measures like sugar)

3⁄4 teaspoon chia seeds, ground

Graham Cracker Crust


Put everything except the chia seeds in the blender. Blend until smooth. It will be fairly thick, so you will need to use a spatula to get it out of the blender. Put the mixture in a bowl and whisk in the chia. Put the mixture in the refrigerator for 10 minutes.

After the time elapses, take it out and whisk it up again, and return to refrigerator. After 15-20 minutes, whisk one more time.

Immediately after whisking, pour into frozen pie shell.

Let set over night.



Now, I have to warn you, I didn’t let it set over night! At 3 pm, I put it in the freezer. I took it out at 6 pm and set it on the kitchen counter for 15 minutes. While it was sitting, I cut 12 frozen, pitted cherries in half, and saved the juice from them, too.

We couldn’t wait any longer, so as soon as the pie was soft enough to cut in half, we did, and put the cherries on top. The pie was still kind of frozen, so it was almost like cheese cake ice cream pie. It did form some ice crystals, so doing it the right way would probably make a smoother texture. But it was too good to wait!

I knew it was good, because I tasted everything as I was making it, since I was inventing from scratch.

We will DEFINITELY make this again!