A ‘No Bake’ Canna-centric Cheesecake Recipe for the Holidays
Posted: November 8th, 2019
Give yourself, and your oven, a break; you’ve both been working overtime. At Garden Society we’ve already started preparing for the holidays. If you’re hosting dinner you know the preparation that goes into feeding a small army of family members and if you’re like us, desert is usually an afterthought. Skip the premade pies this year and ‘no bake’ yourself a Garden Society dulce de leche cannabis-infused cheesecake for the adults at the table. It’s quick and easy with six simple ingredients, and since it chills overnight you can make it ahead of time.
Want to relax off into an evening of blissful rest? Opt for selecting our gluten free Indica Sea Salt Milk Chocolates. Feeling a little feisty and want to keep the party going? Dose your pie with our vegan Sativa Spiced Dark Chocolates. Or, while you’re at it, whip of one of each and let your guests decide, because as the saying goes, “let them eat cheesecake!”
1 8 inch graham cracker pie crust
16 oz cream cheese (2 8 oz packages)
1 can (14 oz) dulce de leche
1/2 tsp vanilla extract
1/2 tsp fine grain sea salt
1/4 cup cream
1 8 pack Garden Society chocolate
- Combine cream cheese, dulce de leche, vanilla extract and salt in food processor until blended.
- Spread evenly over prepared oreo crust. Place in refrigerator to chill.
- Set a double boiler with the cream and the chocolate. Heat the cream and chocolate together while stirring until melted and combined.
- Pour cream mix over the top of the tart, spreading evenly with a rubber spatula.
- Chill overnight.
Combine cream cheese, dulce de leche, vanilla extract and salt in food processor until blended.
Spread evenly over prepared oreo crust. Place in refrigerator to chill.
Heat the cream and chocolate together while stirring until melted and combined.
Pour and spread cream mix over the top of the tart