We’re Nuts About This Vegan Cheesecake!

We’re Nuts About This Vegan Cheesecake!
We’re totally nuts about this creamy, dreamy, vegan cheesecake! 🍰🍰🍰
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust
  • 1 cup raw walnuts
  • 1 cup raw almonds
  • 10 medjool dates. pitted
  • 3 TBS melted coconut oil
  • ¾ cup shredded unsweetened coconut
  • ¼ tsp sea salt
Filling
  • 3½ cup raw cashews (soaked 3 hrs or overnight)
  • 1 cup coconut cream
  • ¾ cup maple syrup
  • ½ cup lemon juice
  • ½ cup melted coconut oil
  • 2 tsp vanilla
  • 1 cup blueberries
Instructions
  1. Blend
  2. mins
  3. Using a food processor blend crust ingredients until fine crumbs. Pour into a 9in springform cake pan. Press down and smooth out with the back of a measuring cup. Set aside.
  4. Blend
  5. mins
  6. In a high power blender, blend together all the fillings except the blueberries until very smooth. Set aside half of the mixture.
  7. Add
  8. mins
  9. Add blueberries to the remainder of the batter in the blender and blend until smooth.
  10. Pour
  11. mins
  12. Pour the blueberry mixture onto the crust. Then pour the white mixture on top of the blueberry mixture.
  13. Let Freeze
  14. -20 minutes
  15. Let freeze. Take out of freezer 15-20 minutes before serving.
  16. For the Fruity Design:
  17. Save or make extra white filling. Then add natural colorants.
  18. For lavender color add a little blueberries.
  19. For dark red color add beet juice and blueberries or raspberries.

Watch the recipe video here:

We’re totally nuts about this creamy, dreamy, vegan cheesecake…

We’re totally nuts about this creamy, dreamy, vegan cheesecake! 🍰🍰🍰Get the So Yummy Cookbook today! http://snip.ly/eofc0

Posted by So Yummy on Saturday, November 25, 2017

The Chef