Lisa's Southern Kitchen

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Ingredients:

Crust:

• 1 box Gluten Free Graham Cracker Crumbs

• 1/4 cup Vegan Butter, melted

Filling:

• 1 container Vegan Cream Cheese

• 2/4 cup Fat Free Coconut Milk

• 1 tsp. Vanilla Extract

• 1/2 cup Maple Syrup

Rasberry Puree:

• 1 package Frozen Raspberries, thawed

• 1 tsp. Fresh Lemon Juice from Lemon

• 2 tsp. Maple Syrup

• 2 Protein Collagen Powder

Instructions:

1. Preheat oven to 350 degrees and line a baking pan with parchment paper.
2. In a food processor add in crust ingredients and pulse until crumbs and press the crust in the bottom of parchment paper lined baking pan and bake for 12 minutes and place in the freezer to cool completely.
3. Make the filling, in a bowl of stand up mixer add in cream cheese, coconut milk, vanilla extract, lemon juice, syrup, beat well until creamy and spread cream cheese over top of the crust out evenly and place back in the freezer for one hour.
4. Make the raspberry puree, in a blender add raspberries and lemon juice, syrup, blend untill combined. Spread out evenly over the cream cheese and place back in the freezer for 4 hours and let thaw a little bit before serving.