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+ servings
vegan cheesecake

Red, White, & Blue Vegan Cheesecakes

by Jennifer
16

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
  • cup melted coconut oil
  • ½ cup full-fat coconut milk, canned, shake before measuring
  • 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
  • Place dates, nuts, nutmeg, and cinnamon in food processor. Process until just begins to come together. Some coarse bits should remain.
  • Press into a 8x8 pan lined with parchment paper.
  • 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.
  • Combine berries in a small bowl. Stir in lemon juice. Spoon over cheesecake.
  • Sprinkle coconut over berries.
  • Place in the freezer for at least 4 hours until firm. Lift cheesecake out of pan using parchment paper and slice into 16 portions.
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