Vegan maqui berry cheesecake with a gluten-free almond-oat crust, and an optional strawberry compote topping.
I love it when M eats dessert with me.
Like, sharing dessert might be my love language.
For Christmas, he got me some fancy extra dark truffles that I happily divided it up between us so we could enjoy them in pairs.
It doesn’t happen very often, because he has more of a savory tooth than a sweet one.
It’s just special to share something sweet with someone you’re sweet on, you know?
Which is why I love when his birthday rolls around.
Every year to celebrate M’s birthday I make a variation of vegan cheesecake.
He always says he doesn’t need a birthday cake, but everybody needs a birthday cake, right?!
Cheesecake, while not a cake in the classical sense, is his favorite dessert, and one I’m happy to create and enjoy with him.
This year, I was inspired to create something a little funky and colorful.
This Vegan Maqui Berry Cheesecake is made with a gluten-free almond-oat crust, and an optional strawberry compote topping.
Add a little color to your year and make this for a fun dessert for any occasion!
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