1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
This Creamy & Delicious Mushroom Cheesecake is a creative spin on the classic treat. The mushroom flour blends seamlessly with the cream cheese filling, adding a gentle depth of flavor that pairs beautifully with the sweetness of the crust and topping. It’s rich, indulgent, and a fun way to showcase mushrooms in a dessert that’s sure to spark conversation.
INGREDIENTS
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs (or oat biscuits)
- 3 tbsp melted coconut oil or vegan butter
- 2 tbsp maple syrup
For the filling:
- 2 cups vegan cream cheese (or regular cream cheese if preferred)
- ½ cup coconut cream (or heavy cream)
- ½ cup mushroom flour
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Juice of ½ lemon
For topping (optional):
A light dusting of mushroom flour for garnish
Fresh berries or berry compote
Method
Preheat oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
In a bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture firmly into the base of the pan to form the crust. Bake for 10 minutes, then let cool slightly.
In a mixing bowl, beat together cream cheese, coconut cream, mushroom flour, sugar, cornstarch, vanilla, and lemon juice until smooth.
Pour the filling over the cooled crust and spread evenly.
Bake for 40–45 minutes, or until the center is just set but still slightly wobbly.
Remove from the oven and let cool completely before refrigerating for at least 4 hours (or overnight) to firm up.
Top with fresh berries or a drizzle of berry compote before serving.
