Vegan Blueberry Cheesecake with Fruity Design
Ingredients
Crust
- 1 cup raw walnuts
- 1 cup raw almonds
- 10 medjool dates, pitted
- 3 TBS melted coconut oil
- 3/4 cup shredded unsweetened coconut
- 1/4 tsp sea salt
Filling
- 3 1/2 cup raw cashews (soaked 3 hrs or overnight)
- 1 cup coconut cream
- 3/4 cup maple syrup
- 1/2 cup lemon juice
- 1/2 cup melted coconut oil
- 2 tsp vanilla
- 1 cup blueberries
Fruity design
- blueberries
- beet juice
- raspberries
Preparation
Using a food processor, blend crust ingredients until fine crumbs. Pour into a 9-inch springform cake pan. Press down and smooth out with the back of a measuring cup. Set aside.
In a high power blender, blend together all the fillings except the blueberries until very smooth. Set aside half of the mixture.
Add blueberries to the remainder of the batter in the blender and blend until smooth.
Pour the blueberry mixture onto the crust. Then pour the white mixture on top of the blueberry mixture.
Let freeze for 15-20 minutes.
Let freeze completely. Take out of freezer 15-20 minutes before serving.
Fruity design
Save or make extra white filling.
Add natural colorants for desired colors.
For lavender color, add a little blueberries.
For dark red color, add beet juice and blueberries or raspberries.
