Cheesecake Soup

This recipe was created as a happy accident. That is how I approach all baking. A pinch of this, a dash of that. I honestly haven’t put my recipes online for so long as they are hard to replicate. Everything I make in the kitchen I view as play. Some of my kitchen adventures may resonate with your body and some may not. This particular recipe became a huge hit in my family. It was my first attempt at a dairy free cheesecake that you don’t bake. It just wouldn’t set no matter how many times I made it. And yet, my family kept loving how it tastes. So the name Cheesecake Soup stuck and now I offer this very odd yet incredibly delicious recipe to you!

(Inspiration for this recipe came from here.)

Ingredients

1 can full fat Coconut Milk, put in the fridge overnight

1 tbsp. Non-alcoholic vanilla

dash salt

1 cup Swerve Confectioner Sweetener or Lakanto Powdered Monk Fruit

1 cup water

2 boxes Sugar free Strawberry Jello

16 oz. Kite almond cream cheese

5.3 oz container Coyo Coconut Yogurt

Instructions

1. Place can of coconut milk in the fridge for 5 hours or overnight.

2. Find your coconut milk in the fridge. Scoop out the coconut cream into a food processor.

3. Add in vanilla, salt, powdered sweetener, cream cheese and yogurt. Mix until all ingredients incorporated.

4. On the stovetop, pour in 1 cup of water and bring to a boil. Add in jello packets and stir until dissolved.

5. Add the jello mixture into the food processor and mix in with all other ingredients.

6. Put mixture into a 10 in. dish. Place in the fridge for at least 4 hours or overnight.

7. Scoop some Cheesecake Soup into your favorite bowl or on your favorite plate. You can top with crushed walnuts or coconut whipped cream.

8. Yum yum! Enjoy!