Red, White, and Blue Vegan Cheesecake

In Dessert, Recipe by Jennifer

July 4th celebrations will be here soon. I always love the excitement of the days before almost as much as the festivities on Independence Day. Creating the menu for a picnic beneath a long drawn out fireworks show is a joyful project I look forward to. At least on item of food, in addition to every piece of serving ware, must feature the colors red, white, and blue… right?!

So here’s a suggestion for this year. Pull out the food processor or blender and the preparation will be a breeze. Tell your dairy averse guests to relax and enjoy a piece of this cool and creamy treat. They’ll be shocked to learn that cashews are responsible for the cream cheese-like filling. The cashews and brazil nuts are rich in energy, protein, packed with antioxidants, vitamins, minerals and much discussed omega-3 fatty acids.

With this eye-catching dessert you’ve satisfied the red, white, and blue menu requirement for your 4th of July event. Enjoy it and a wonderful day with family and friends!

Red, White, and Blue Vegan Cheesecake
 
Author:
Serves: 16 squares
Ingredients
  • for crust:
  • 1 cup medjool dates, pitted
  • 1 cup raw brazil nuts
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • for filling:
  • 1 cup raw cashews, soaked for at least 2-3 hours
  • 2 tablespoons lemon juice
  • ⅓ cup melted coconut oil
  • ½ cup full-fat coconut milk, canned, shake before measuriing
  • ⅓ cup maple syrup
  • topping:
  • ½ cup fresh or frozen blueberries
  • ½ cup fresh or frozen strawberries
  • 1 teaspoon lemon juice
  • 3 tablespoons unsweetened, shredded coconut
Instructions
  1. Place dates, nuts, nutmeg, and cinnamon in food processor. Process until just begins to come together. Some coarse bits should remain.
  2. Press into a 8x8 pan lined with parchment paper.
  3. Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, and maple syrup in a high powered blender and purée until smooth. Pour filling on top of crust.
  4. Combine berries in a small bowl. Stir in lemon juice. Spoon over cheesecake.
  5. Sprinkle coconut over berries.
  6. Place in the freezer for at least 4 hours until firm. Lift cheesecake out of pan using parchment paper and slice into 16 portions.