There are a lot of ways you can make a vegan cheesecake; it can be made from cashews, coconut milk, vegan cream cheese, or a combination of any of those ingredients. But did you know that you can also use millet? This creamy, nut-free cheesecake is made from creamy coconut milk and millet. It has a subtle vanilla flavor that makes it the perfect base for topping with warm, gooey berries, chocolate, or cinnamon.
White Coconut-Millet Cheesecake [Vegan, Gluten-Free]
For the Crust:
- 1 cup gluten-free oats
- 1/2 cup coconut flakes, unsweetened
- 2 tablespoons coconut oil
- A pinch of salt
For the Filling:
- 1 cup millet, uncooked
- 1 13.5-ounce can full-fat coconut milk, refrigerated overnight
- 3/4 cup coconut flakes, unsweetened
- 1/2 cup agave nectar, or other light in color sweeteners
- 3 tablespoons coconut oil
- 1/4 cup coconut flour
- 2 teaspoons vanilla extract
To Make the Crust:
- Mix the oats, coconut flakes, and a pinch of salt in a food processor, blend for 1 minute. Add the coconut oil, mix again.
- Grease a round 8-inch springform pan, pour in the mixture, and form a pie crust. Press the dough up the sides of the springform pan, up to about 3/4 of the length. Place in the refrigerator while you prepare the filling.
To Make the Filling:
- Cook the millet for 15 minutes (as directed on the package) and let it cool a bit.
- Preheat oven to 365°F.
- In a food processor, mix the cooked millet, coconut flakes, agave nectar, and vanilla extract.
- Carefully open the can with coconut milk, scoop out the solid part, and add to the millet mixture; blend again. Add half of the remaining liquid from the coconut milk and coconut flour and mix again. It should be a thick batter/dough. Add more coconut flour, if needed.
To Make the Cheesecake:
- Pour the mixture into the pan and bake in the middle of the oven for about 80 minutes.
- Let cool and place in the refrigerator for at least 1 hour before serving.
- Garnish with fresh or warm blueberries or raspberries.