Easter Swirl Cheesecake
Raw, Vegan, Paleo, Dairy-Free, Gluten-Free, and Refined Sugar–Free
- ¾ cup cashews
- ½ cup shredded coconut
- ¼ cup pitted dates
- 1 tsp. water
Grind the cashews and coconut to fine crumbs in a food processor. Add the water and blend again. The mixture should easily hold together when pressed in your hand; otherwise, add another ½ tsp. water. Press into a 7″ spring form pan.
- 2 cups cashews
- 2/3 cup water
- 1/3 cup maple syrup
- 21/2 tbsp. lemon juice
- 1 tsp. pure vanilla extract
- 1/8 tsp. Himalayan salt
- ½ cup melted coconut oil
- 1½ tbsp. melted coconut butter
Blend all but the coconut oil and butter in a high-speed blender until smooth. Add the oil and butter, and blend again to incorporate. Separate the mixture into 4 bowls. Blend each mixture with the “colours” below until you achieve your desired shade.
Pour a bit of each mixture over the crust, swirling them together with a chopstick after completing a layer. I ended up with three layers for maximum swirled effect. Place into the freezer for at least 6 hours; then into the fridge for 12 hours before slicing.
I used about four strawberries to get the colour I wanted, and I added an extra teaspoon of coconut butter to account for the liquid. I blended this in the blender and did the same with the blueberries, but for the other two colours, I whisked them in by hand in a bowl.
- Strawberries for pink
- Turmeric for yellow
- Blueberries for purple
- Blue majik for blue (or you can use spirulina for a light green)
A classically trained chef turned raw-dessert chef, she is a travel bug, a chocoholic, and a certified yoga instructor.