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Parve
Easy
3 Servings
Allergens 
4 Hours, 45 Minutes
Diets
This decadent, dairy-free dessert is made with healthier ingredients. And does it get any better than white chocolate and raspberries?
Yield: 3 individual cheesecakes
3 (4-and-1/2-inch) nonstick tart pans with removable bottoms
1 and 1/2 cups graham cracker crumbs (crush 7 ounces graham crackers in food processor)
5 tablespoons vegan butter, melted
1 cup nondairy white chocolate chips
2 tablespoons coconut cream
1/2 cup vegan cream cheese
1/2 cup plant-based yogurt
1 egg
1 teaspoon Gefen Vanilla Extract
raspberries
white chocolate shavings
Preheat oven to 325 degrees Fahrenheit.
In a small bowl, combine graham cracker crumbs and butter. Divide evenly between tart pans and press into the bottoms.
Place pans on a baking sheet and bake for five minutes.
In a small bowl over a pot of simmering water, combine chocolate chips and coconut cream. Stir often until smooth. Remove from heat.
In a medium bowl, combine cream cheese and yogurt. Add egg and vanilla, then fold in the chocolate mixture.
Divide evenly between the baked crusts. Bake 15 to 18 minutes, until set.
Allow cheesecakes to cool completely to room temperature before removing from the pans. Refrigerate at least one hour.
Top with raspberries and white chocolate shavings.
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