I had some oat milk yogurt that I needed to use up, and I decided to make vegan (and gluten-free) cheesecake.
This is a perfect size for us.
It takes us a few days to finish, which is what I aim for when I make dessert.
Initially I was going to serve the cheesecake with blueberry “sauce,” but then I decided to pour “everything, ” sauce and the berries.
This cheesecake is delicious.
It has a nice weight and dense texture that you would expect from a cheesecake, but the taste itself is cheesy yet light.
