Multi Layered Vegan Cheesecake

Hey Everyone! 

What’s better than a one layered cheesecake? A three layed cheesecake of course! This vegan cheesecake came out deliciously! A experimenting can go a long way. The ingredients are simple enough and the best part is, you can tweak the flavours to your liking. Have a fabulous day everyone! 

Recipe (standard size bread pan – yields 12 pieces)

Ingredients:

Strawberry layer:

1/2 cup strawberries

2 cups cashews (soaked overnight) 

1 cup coconut milk

Half lemon (juiced)

1/4 cup maple syrup 

2 tbsp coconut oil

Optional: 1 tbsp pink pitaya by www.rawnice.com

Blueberry Layer:

1/2 cup blueberries

2 cups cashews (soaked overnight) 

1 cup coconut milk

Half lemon (juiced)

1/4 cup maple syrup 

2 tbsp coconut oil

Blue Spirulina layer:

2 cups cashews (soaked overnight) 

1 cup coconut milk

1 lemon (juiced)

1/4 cup maple syrup 

2 tbsp coconut oil

1 tbsp blue spirulina by www.rawnice.com

Or you can keep this as a lemon layer! 

Crust:

1 cup pecans 

5 pitted dates

1 cup oats 

2 tbsp coconut oil 

2 tbsp maple syrup 

Directions

1.) Blend all the crust ingredients together and spread on bottom of pan. Place in freezer while preparing layers. 

2.) Blend all the ingredients for the strawberry layer together. Pour into pan and place back in freezer. 

3.) Repeat step 3 with all the other layers. Put in freezer for 2 hours or more. Let thaw 10 minutes before serving. 

Enjoy!! 

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