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Vegan Berry Swirl Cheesecake

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Friday, 02 June 2017

Description

With a silky and melt-in-your-mouth texture and flavor of sweet vanilla with flavorful tart sweet berries, this cheesecake by Amy Lyons of Fragrant Vanilla Cake will leave you craving more. If you're starting to see the fresh berries start to come into your local farmer's market for the season, put them to use with this delicious raw dessert.

Ingredients

At a glance
Makes
one 8 inch cake
Crust:

cup finely shredded dried coconut
cup gluten free rolled oats
cup pitted medjool dates
tsp sea salt
2 Tbsp almond butter


Cake:

1 15 oz can organic full fat coconut milk at room temperature*
1 cup cashew butter at room temperature
2/3 cup maple syrup
2 tsp pure vanilla extract
tsp sea salt
1 cup coconut butter (not oil), warmed to liquid
cup strawberries (sliced) and raspberries
cup blackberries and blueberries

Methods/steps

1. In a food processor, combine the coconut, oats, dates, and sea salt.  Process until fine, then add the almond butter and process until holding together when squeezed.

2. Press into the bottom of a greased 8 oz spring form pan lined with parchment paper at the bottom.

3. To make the filling, combine the coconut milk, cashew butter, maple syrup, vanilla, sea salt and coconut milk in a high-speed blender or food processor and blend until smooth.  Divide between two bowls.

4. Place the first bowl of filling back into the blender and add the strawberries and raspberries.  Blend until smooth, then pour back into the bowl.  Rinse out the blender.

5. Add the second bowl of filling back to the blender, and add the blackberries and blueberries.  Blend until smooth.

6. To assemble the cheesecake, drop the two fillings by the Tablespoonful into the pan over the prepared crust until they are all used up.  Swirl the filling with a knife, then a toothpick to create finer marbling.

7. Place the cake in the freezer for about 3-4 hours until completely firm, then move to the refrigerator (or, you can just put it straight into the refrigerator if you want to let it sit overnight like I did).

When ready to un-mold, run a knife around the sides to release the cake and carefully remove the pan.  Place on a plate, garnish with berries if desired, and enjoy!

Additional Tips

Recipe by Amy Lyons:
http://www.fragrantvanilla.com/