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Goldengracekitchen.com. Search "Oreo Brownie Cheesecake" This Oreo Brownie Cheesecake is so decadent you won’t ever want to go to the Cheesecake Factory again! Combining a layer of fudgey Oreo brownie, with creamy cheesecake then topped with chocolate buttercream, this cheesecake is a true slice of heaven. The brownie layer is filled with chunks of Oreos, then there is a layer of double-stuffed Oreos sandwiched between the brownies and the cheesecake. The best part is this entire Oreo brownie Cheesecake is completely gluten-free. #goldengracekitchen #oreocheesecake #browniecheesecake #glutenfreecheesecake #glutenfreedesserts #glutenfreelifestyle

Goldengracekitchen.com. Search "Oreo Brownie Cheesecake" This Oreo Brownie Cheesecake is so decadent you won’t ever want to go to the Cheesecake Factory again! Combining a layer of fudgey Oreo brownie, with creamy cheesecake then topped with chocolate buttercream, this cheesecake is a true slice of heaven. The brownie layer is filled with chunks of Oreos, then there is a layer of double-stuffed Oreos sandwiched between the brownies and the cheesecake. The best part is this entire Oreo brownie Cheesecake is completely gluten-free. #goldengracekitchen #oreocheesecake #browniecheesecake #glutenfreecheesecake #glutenfreedesserts #glutenfreelifestyle

This No-Bake Turtle Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. If you like chocolate, caramel, and pecan, this is a must make! Crust •1 1/2 cups almond flour •1/3 cup cocoa powder •1/3 cup maple syrup •1/4 tsp salt Filling •1 1/2 cups cashews (sub 3/4 cup cashew butter if you don’t have a high-speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup maple syrup •1 tsp vanilla extract •1/4 tsp salt Caramel •1 cup full fat canned coconut milk •3/4 cup coconut sugar •1 tsp vanilla extract •1/2 tsp salt Ganache •4oz unsweetened chocolate, chopped •3/4 cup full fat canned coconut milk •3 tbsp maple syrup Other •1 cup + 1/2 cup pecan halves, separated 1. First, make the caramel: add the coconut milk and sugar to a saucepan and bring to a boil then simmer for 45 minutes, stirring often. Set aside to cool. 2. While it cools, toast the pecan halves at 300F for 8 minutes then let them cool. Once cooled, chop 1 cup of the pecan halves into pieces. 3. Next, make the crust: add the almond flour, cocoa powder, maple syrup, and salt to a bowl and mix until a dough forms. 4. Now, prepare the filling: add the cashews, coconut milk, maple syrup, vanilla, and salt to a high-speed blender and blend. 5. Next, prepare the ganache: add the chocolate to a bowl then heat the coconut milk and maple syrup until hot (separately). One hot, pour over the chocolate and mix until smooth. 6. Now, finish the caramel: whisk the vanilla and salt into the caramel then remove 1/3 cup of the caramel and place in the fridge. 7. Finally, assemble the cheesecake: add the crust to an 8-inch cake pan lined with parchment paper and smooth it out. Pour the filling on top then drizzle with the ganache and caramel sauce. Sprinkle with the cup of chopped pecans then swirl everything together using a knife. 8. Place in the freezer for 8+ hours, until hardened, then remove and defrost for 15 minutes. Once defrosted, mix together the remaining 1/2 cup pecan halves and 1/3 cup caramel sauce then pour over the cheesecake and serve! #TurtleCheesecake #NoBakeDessert #VeganCheesecake #ChocolateCaramel #CaramelPecan #ChocolatePecan #NoBakeCheesecake #GlutenFreeCheesecake #RefinedSugarFree

This No-Bake Turtle Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. If you like chocolate, caramel, and pecan, this is a must make! Crust •1 1/2 cups almond flour •1/3 cup cocoa powder •1/3 cup maple syrup •1/4 tsp salt Filling •1 1/2 cups cashews (sub 3/4 cup cashew butter if you don’t have a high-speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup maple syrup •1 tsp vanilla extract •1/4 tsp salt Caramel •1 cup full fat canned coconut milk •3/4 cup coconut sugar •1 tsp vanilla extract •1/2 tsp salt Ganache •4oz unsweetened chocolate, chopped •3/4 cup full fat canned coconut milk •3 tbsp maple syrup Other •1 cup + 1/2 cup pecan halves, separated 1. First, make the caramel: add the coconut milk and sugar to a saucepan and bring to a boil then simmer for 45 minutes, stirring often. Set aside to cool. 2. While it cools, toast the pecan halves at 300F for 8 minutes then let them cool. Once cooled, chop 1 cup of the pecan halves into pieces. 3. Next, make the crust: add the almond flour, cocoa powder, maple syrup, and salt to a bowl and mix until a dough forms. 4. Now, prepare the filling: add the cashews, coconut milk, maple syrup, vanilla, and salt to a high-speed blender and blend. 5. Next, prepare the ganache: add the chocolate to a bowl then heat the coconut milk and maple syrup until hot (separately). One hot, pour over the chocolate and mix until smooth. 6. Now, finish the caramel: whisk the vanilla and salt into the caramel then remove 1/3 cup of the caramel and place in the fridge. 7. Finally, assemble the cheesecake: add the crust to an 8-inch cake pan lined with parchment paper and smooth it out. Pour the filling on top then drizzle with the ganache and caramel sauce. Sprinkle with the cup of chopped pecans then swirl everything together using a knife. 8. Place in the freezer for 8+ hours, until hardened, then remove and defrost for 15 minutes. Once defrosted, mix together the remaining 1/2 cup pecan halves and 1/3 cup caramel sauce then pour over the cheesecake and serve! #TurtleCheesecake #NoBakeDessert #VeganCheesecake #ChocolateCaramel #CaramelPecan #ChocolatePecan #NoBakeCheesecake #GlutenFreeCheesecake #RefinedSugarFree

This No-Bake Turtle Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. If you like chocolate, caramel, and pecans, this is a must make! Crust •1 1/2 cups almond flour •1/3 cup cocoa powder •1/3 cup maple syrup •1/4 tsp salt Filling •1 1/2 cups cashews (sub 3/4 cup cashew butter if you don’t have a high-speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup maple syrup •1 tsp vanilla extract •1/4 tsp salt Caramel •1 cup full fat canned coconut milk •3/4 cup coconut sugar •1 tsp vanilla extract •1/2 tsp salt Ganache •4oz unsweetened chocolate, chopped •3/4 cup full fat canned coconut milk •3 tbsp maple syrup Other •1 cup + 1/2 cup pecan halves, separated 1. First, make the caramel: add the coconut milk and sugar to a saucepan and bring to a boil then simmer for 45 minutes, stirring often. Set aside to cool. 2. While it cools, toast the pecan halves at 300F for 8 minutes then let them cool. Once cooled, chop 1 cup of the pecan halves into pieces. 3. Next, make the crust: add the almond flour, cocoa powder, maple syrup, and salt to a bowl and mix until a dough forms. 4. Now, prepare the filling: add the cashews, coconut milk, maple syrup, vanilla, and salt to a high-speed blender and blend. 5. Next, prepare the ganache: add the chocolate to a bowl then heat the coconut milk and maple syrup until hot (separately). One hot, pour over the chocolate and mix until smooth. 6. Now, finish the caramel: whisk the vanilla and salt into the caramel then remove 1/3 cup of the caramel and place in the fridge. 7. Finally, assemble the cheesecake: add the crust to an 8-inch cake pan lined with parchment paper and smooth it out. Pour the filling on top then drizzle with the ganache and caramel sauce. Sprinkle with the cup of chopped pecans then swirl everything together using a knife. 8. Place in the freezer for 8+ hours, until hardened, then remove and defrost for 15 minutes. Once defrosted, mix together the remaining 1/2 cup pecan halves and 1/3 cup caramel sauce then pour over the cheesecake and serve! #TurtleCheesecake #NoBakeDessert #VeganCheesecake #ChocolateCaramel #CaramelPecan #ChocolatePecan #NoBakeCheesecake #GlutenFreeCheesecake #refinedsugarfree

This No-Bake Turtle Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. If you like chocolate, caramel, and pecans, this is a must make! Crust •1 1/2 cups almond flour •1/3 cup cocoa powder •1/3 cup maple syrup •1/4 tsp salt Filling •1 1/2 cups cashews (sub 3/4 cup cashew butter if you don’t have a high-speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup maple syrup •1 tsp vanilla extract •1/4 tsp salt Caramel •1 cup full fat canned coconut milk •3/4 cup coconut sugar •1 tsp vanilla extract •1/2 tsp salt Ganache •4oz unsweetened chocolate, chopped •3/4 cup full fat canned coconut milk •3 tbsp maple syrup Other •1 cup + 1/2 cup pecan halves, separated 1. First, make the caramel: add the coconut milk and sugar to a saucepan and bring to a boil then simmer for 45 minutes, stirring often. Set aside to cool. 2. While it cools, toast the pecan halves at 300F for 8 minutes then let them cool. Once cooled, chop 1 cup of the pecan halves into pieces. 3. Next, make the crust: add the almond flour, cocoa powder, maple syrup, and salt to a bowl and mix until a dough forms. 4. Now, prepare the filling: add the cashews, coconut milk, maple syrup, vanilla, and salt to a high-speed blender and blend. 5. Next, prepare the ganache: add the chocolate to a bowl then heat the coconut milk and maple syrup until hot (separately). One hot, pour over the chocolate and mix until smooth. 6. Now, finish the caramel: whisk the vanilla and salt into the caramel then remove 1/3 cup of the caramel and place in the fridge. 7. Finally, assemble the cheesecake: add the crust to an 8-inch cake pan lined with parchment paper and smooth it out. Pour the filling on top then drizzle with the ganache and caramel sauce. Sprinkle with the cup of chopped pecans then swirl everything together using a knife. 8. Place in the freezer for 8+ hours, until hardened, then remove and defrost for 15 minutes. Once defrosted, mix together the remaining 1/2 cup pecan halves and 1/3 cup caramel sauce then pour over the cheesecake and serve! #TurtleCheesecake #NoBakeDessert #VeganCheesecake #ChocolateCaramel #CaramelPecan #ChocolatePecan #NoBakeCheesecake #GlutenFreeCheesecake #refinedsugarfree

No Bake Chocolate Peppermint Cheesecake! It’s gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake

No Bake Chocolate Peppermint Cheesecake! It’s gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake

Goldengracekitchen.com. Search "Mint Oreo Cheesecake" This mint Oreo cheesecake is a decadent, gluten-free dessert with a mint Oreo cookie crust and a rich cheesecake filling topped with mint chocolate ganache and mint buttercream frosting. #ShareHomemadeGoodness #goldengracekitchen #oreocheesecake #mintoreocookies #chocolatemint #chocolateganache #buttercreamfrosting #glutenfreecheesecake #glutenfreebaking #glutenfreebaking😊 #glutenfreelifestyle

Goldengracekitchen.com. Search "Mint Oreo Cheesecake" This mint Oreo cheesecake is a decadent, gluten-free dessert with a mint Oreo cookie crust and a rich cheesecake filling topped with mint chocolate ganache and mint buttercream frosting. #ShareHomemadeGoodness #goldengracekitchen #oreocheesecake #mintoreocookies #chocolatemint #chocolateganache #buttercreamfrosting #glutenfreecheesecake #glutenfreebaking #glutenfreebaking😊 #glutenfreelifestyle

This No Bake Chocolate Peppermint Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and so easy to make. If you like chocolate and peppermint, you have to give it a try! Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake

This No Bake Chocolate Peppermint Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and so easy to make. If you like chocolate and peppermint, you have to give it a try! Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake

Goldengracekitchen.com. Search "Mint Oreo Cheesecake" This mint Oreo cheesecake is a decadent, gluten-free dessert with a mint Oreo cookie crust and a rich cheesecake filling topped with mint chocolate ganache and mint buttercream frosting. #goldengracekitchen #oreocheesecake #mintoreo #glutenfreecheesecake #glutenfreedesserts #glutenfreebaking #glutenfreelifestyle

Goldengracekitchen.com. Search "Mint Oreo Cheesecake" This mint Oreo cheesecake is a decadent, gluten-free dessert with a mint Oreo cookie crust and a rich cheesecake filling topped with mint chocolate ganache and mint buttercream frosting. #goldengracekitchen #oreocheesecake #mintoreo #glutenfreecheesecake #glutenfreedesserts #glutenfreebaking #glutenfreelifestyle

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