We’re Nuts About This Vegan Cheesecake!
Recipe type: Cake
Cuisine: American
We’re totally nuts about this creamy, dreamy, vegan cheesecake! ???
  • 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
  • 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
  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.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/nuts-vegan-cheesecake/