Raw Cheesecake

 

Contributed by Jaime Gregory Cecil

Serves 2

 

1/4 cup rolled oats

 

4 oz Neufchatel cheese or cream cheese 4 tablespoons milk (any kind you like, such as cow’s milk, rice milk, soy milk, coconut milk, etc.)

 

1 tablespoon honey (or other sweetener of your choice; more or less to taste)

 

1/2 teaspoon pure vanilla extract (or pure almond extract)

 

Pinch salt

 

Topping of your choice, such as jam, fresh berries, chocolate chips, nuts, coconut, etc.

 

In a food processor, process the oats until they have the consistency of a fine powder.  Add all remaining ingredients (except topping) and process until smooth.  Transfer to individual serving bowls and refrigerate about 2 hours before serving (cheesecake with thicken upon chilling).  Before serving, add topping of your choice.
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