Follow Me
Vegan Raspberry Swirl Cheesecake
CRUST:
6 dates
2 cup Macadamia nuts
1 tsp vanilla
¼ tsp salt
-
Using a food processor, mix all ingredients until well combined.
-
Evenly press the dough into the bottom of a 7 inch spring-form and place in the freezer while preparing the filling.
FILLING:
½ cup Macadamia nuts
2 cups coconut cream
2/3 cup cashews (soaked in water for 30 min – 1 hour)
1/3 cup agave
3 tbsp lime juice
-
Using a food processor, mix all ingredients until well combined.
-
Set aside 1/2 cup of the filling and pour the rest into the spring form pan on top of the crust. Gently tap the pan to remove any air bubbles.
RASPBERRY SWIRL:
1/3 cup of the filling
¼ cup almond milk
1 cup raspberries
1 tbsp lemon juice
1 tbsp agave
2 dates
-
In a blender, mix all ingredients until smooth.
-
Pour the raspberry mixture in the middle, moving in circles outwards to evenly distribute on the top of the cheesecake.
-
Now it’s time the swirl! Using a chopstick, toothpick, or another similar shaped object insert it slightly below the surface of the raspberry mixture near the outer edge of the cake. Gently move over the surface of the cake swirling the fillings into each other. Make sure you don’t go swirl crazy as it will blend everything together.
-
Place the finished cheesecake in the freezer for about 2 hours, or until the middle of the cheesecake is firm to the touch.
