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Lily’s Homemade Chocolate Cheesecake

Rich and Nut Free

“Cooking is so fun, and it helps me let go and enjoy what I make…because I choose every ingredient, and I know it is safe.” ~ Lily Pinto

This is a simple no-bake recipe.

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CRUST

Graham crackers (about 8, nut free…Lily likes Honey Maid)
Butter (about one stick)

Pulverize nut-free graham crackers and mix with butter into a consistency where the graham crackers, when pressed in, form a nice coherent crust in a pie dish.  A little too wet is better than a little too dry.  One stick usually does the trick.

FILLING

2 – 8oz cream cheese, softened
½ C. sugar
16oz   Don’t Go Nuts Chocolate Soy Butter
2 ripe bananas
¼ t. vanilla extract

TOPPINGS
Fresh raspberries
Whipped cream

In a large bowl or mixer, beat cream cheese and sugar until smooth. Blend in DGN Chocolate Soy Butter, bananas and vanilla until no streaks remain. Pour into crust. Cover and chill for 4 hours. Add raspberries and whipped cream before serving.

Enjoy.

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