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!
Note: There’s a picture of the finished serving in a bowl at the end of the post.
1⁄4 cup graham cracker pieces, gluten free
1⁄2 teaspoon golden flax meal
1⁄8 cup almond meal
1 pinch cinnamon
2 teaspoons macadamia nut oil
Put the dry ingredients in a mini food processor. Pulse a few times to make coarse crumbs. Then add the first teaspoon of oil. Pulse some more to mix, then test. If the mixture will hold together when you press it with a spoon, it’s done. If it won’t form up, add another teaspoon of oil.
Basically, you need enough oil to moisten the graham crackers so they will stick everything together. It will depend on how dry and powdery they are. Mine were kind of dense.
Press into the mini pie pan forming a crust. Stick in the freezer to harden up while you make the filling.
1 tablespoon lemon juice, fresh squeezed
1⁄8 cup Rice Milk, unsweetened
1⁄2 (4 0z) container of Tofuti cream cheese
1⁄4 teaspoon vanilla extract
1 teaspoon Stevia In The Raw, baker’s version (measures like sugar)
3⁄4 teaspoon ground chia seeds
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!