Vegan Blueberry + Kiwi Cheesecake

Hello everyone!

So, 90% of the time, I am a planner – especially when it comes to food. I knew two days ago that today was going to be a scorcher. HOT, HOT, HOT. I immediately thought to myself, what will I have to cool me down? Almost as quickly as the question came, the answer came – cheesecake. But, wait…cheesecake isn’t a cold dessert. It’s funny because years ago I would not have thought so. Now that I’ve been really cutting out that dairy and going crazy on the vegan desserts, cheesecake is synonymous with a delicious, cold treat. So, if your weather forecast says you’re about to burn your tush off, consider making this recipe 🙂

Bye!

J.

Recipe

Ingredients:

Crust:
2 cups pitted dates
1/2 cup almonds
1 tablespoon coconut oil
2 tablespoon cacao powder

Kiwi Layer:
1 1/2 cups raw cashews (soaked overnight and drained)
1 cup coconut milk
1 kiwi peeled
1 tablespoon pure maple syrup
1/4 cup coconut oil

Blueberry Layer:
1 1/2 cups raw cashews (soaked overnight and drained)
1 cup coconut milk
1/2 cup blueberries
1 tablespoon pure maple syrup
1/4 cup coconut oil

*cut up kiwi slices and blueberries to garnish if desire**

Directions:

1. Line your pan (I used a loaf pan) with cling wrap.
2. Blend all the ingredients for the crust together in a food processor or blender.
3. Spread the crust in the pan. Put into the freezer while you prepare the rest of the cheesecake.
4. Mix all the ingredients for either your blueberry or kiwi layer in a blender until creamy. Pour into the pan. Put into freezer until ready to toss in next layer.
5. Repeat previous step for next layer.
6. Garnish if desire.
7. Put cling wrap on top of the pan and let it freeze for about 4 hours. If completely frozen, allow it to thaw for 10-15 minutes before cutting into it.
8. ENJOY!