Vegan Berry Swirl Cheesecake (gluten-free, oil free option)

Step 1

Prepare cashews by soaking for at least 3 hours, orovernight. Leave out on the counter in a cool dry place. Strain and rinse before using.

Step 2

Prep a 9”x5” loaf pan with parchment paper.

Step 3

To create crust layer, combine cashews, dates and almonds in a food processor, pulsing until ingredients break down and form a dough-like consistency. Transfer to the bottom of your pan and press down, to form an even crust.

Step 4

Next, add soaked cashews, lemon juice, vanilla, maple syrup or dates, coconut milk and salt to a high speed blender. Blend until completely smooth, scraping down sides to make sure everything is blended evenly. Mixture should be smooth and pourable, like a pancake batter.

Step 5

Pour half of the blended mixture over top of the crust layer. Tap the loaf pan on a hard surface to remove air bubbles, and flatten out the surface. Chill in freezer for at least 15 minutes.

Step 6

With the remaining blended mixture, add berries of choice and blend again. You’ll get a beautiful berry colour and flavour. Pour this mixture over top of the first 2 layers, and swirl with a toothpick or knife if desired.

Step 7

Freeze for about 3 hours, or until fully firm, ideally overnight. For best results, allow to thaw for about 5 minutes before slicing into squares.