No-Bake Chocolate Cheesecake

Ingredients

• 1.5 cups almond flour (crust)
• 3 tbsp dairy-free butter, melted (crust)
• 2 tbsp allulose (crust)
• 1 tbsp unflavored gelatin
• 3 tbsp cold water
• 16 oz dairy-free cream cheese, softened
• 1/2 cup allulose
• 4 oz dairy-free dark chocolate, melted
• 1 tsp vanilla extract
• 1/2 cup canned coconut cream

Method

1. 1

   Mix almond flour, melted butter, and allulose, press firmly into the bottom of a lined 8-inch springform pan. Chill while making the filling.

2. 2

   Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until it swells and looks spongy — this blooming step lets the gelatin dissolve fully and evenly once warmed, rather than clumping into stringy bits that never fully melt.

3. 3

   Melt the gelatin gently over low heat or in the microwave in short bursts until liquid, then whisk it into the just-melted dark chocolate while both are still warm.

4. 4

   Beat dairy-free cream cheese and allulose until smooth, beat in vanilla and coconut cream, then beat in the warm gelatin-chocolate mixture until fully combined.

5. 5

   Pour over the chilled crust and refrigerate at least 4 hours, ideally overnight, until firm enough to slice cleanly (plus 4h+ chill).