Vegan Berry Unicorn Cheesecake
From Celeste Wilson, The True Spoon Blog [2]
Ingredients
- For the crust:
4 dates, pitted
1/4 teaspoon salt
1/4 cup coconut oil, melted
1/2 cup almond milk
2 cups almond flour
- For the filling:
3 cups cashews, soaked overnight, drained
3 tablespoons lemon juice
4 tablespoons maple syrup
1/2 teaspoon salt
1/2 cup unsweetened coconut milk
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries
1 cup raspberries
1/4 beet
1 medium mango
1 tablespoon turmeric powder
Directions
- Add dates, salt, coconut oil, and almond milk to a high-speed blender and blend until well combined (about 30 seconds), then transfer to a large bowl.
- Add in almond flour until well incorporated, pat crust mixture into a wax-paper-lined 9" springform pan, and place into the freezer for 10 minutes.
- While crust is setting, add cashews, lemon juice, maple syrup, salt, and coconut milk into a high-speed blender and blend until smooth (about 1 minute).
- Section cashew mixture evenly into 3 medium bowls. Add blueberries and blackberries into the first bowl; strawberries, raspberries, and beet into the second bowl; and mango and turmeric into the third bowl. Individually blend the contents of each bowl until smooth (about a minute), cleaning blender in between colors of cashew cheese. Return blended cashew cheeses to original individual bowls.
- Remove pie crust from the freezer, and spoon in dollops of each color in a checkerboard fashion until each bowl is empty. Tap springform pan on the counter to fill any gaps in the filling. Insert a knife into the filling and slowly drag the knife up and down across the surface of the entire cake to create a marbled effect.
- Chill in the refrigerator overnight and move to the freezer for 2 hours before cutting and serving.
Information
- Category
- Desserts, Cheesecake
- Yield
- 12
- Total Time
- 29 minutes, 59 seconds