Vegan S’mores Cheesecake featuring Alpen Organics CBD and Dandies Marshmallows!

Directions

1. Crust: If you have an 8 or 9 inch springform pan, lightly grease it and move on to Step 2. If you don’t have a springform pan, prep an 8 or 9 inch cake pan by lightly greasing it with nonstick spray. Then cut out two long strips of parchment paper to use as a sling. Lay down parchment slings in an “X” pattern in the pan, then top it with a parchment round and line the walls with more thick strips of parchment. Set aside for now (see notes for how to make a parchment round).
2. Place marshmallows and butter in a medium mixing bowl, microwave for 1 ½ minutes, remove to stir, then microwave for another 1 ½ minutes. Repeat until marshmallows are smooth and thoroughly melted.
3. Fold Cocoa Pebbles into marshmallows until combined. Transfer to prepped cake pan and flatten using your hands or the bottom of a lightly buttered glass. Place in fridge until filling is ready.
4. Add all of the filling ingredients (except for the graham crackers) to a blender or food processor and blitz until smooth; 3-5 minutes depending on your machine. 
5. Pour half of the filling into prepped crust, top with half of the graham crackers, and repeat with another layer of filling and graham crackers. Lightly press down to ensure the topping is in place, then place entire cheesecake in the freezer for at least 6 hours. 
6. Remove from freezer, allow to thaw for at least 20 minutes, run a sharp knife under warm water, and slice into desired-sized pieces! Once set, transfer the cheesecake to a large plastic bag or Tupperware container and store in the freezer for up to 3 months.