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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Vegan Cheesecake

Hello friends! This 5 ingredient cheesecake and 3 ingredient crust really hit the spot. It is super easy and just super delicious. It’s like it’s not even fall right now. Take your taste buds back to summer with this healthy, raw dessert! 

Recipe:

1 cup coconut milk

1 1/2 cup soaked and drained cashews (soaked overnight)

1/2 cup strawberries

3 tbsp maple syrup

1 tbsp vanilla

1 tbsp pink pitaya powder (optional)

Crust:

2 cup oats 

1 cup pitted dates 

2 tbsp almond milk

Directions:

1. Mix all crust ingredients in blender. Spread in tray. 

2. Mix all cheesecake ingredients in blender. Pour on top of crust. 

3. Put in freezer until frozen. 

 


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!


Raw Caramel Brownie Cheesecake Bars

When I made these, I was pleasantly surprised by how they turned out. They remind me of ice cream cake from Dairy Queen! Mmmmm. I was making the recipe up as I went along so here’s to hoping I can remember everything that went into it lol. JK. I remember! Who could forget something that is dairy-free, gluten-free, and refined sugar-free? Not this weirdough!

Bye! 

J.

Recipe 

Ingredients

Crust: 

1 1/2 cup pitted dates
I cup slivered almonds
3 tablespoon maple syrup
2 tablespoon coconut oil
1 teaspoon pure vanilla extract
1 tablespoon cacao powder
Pinch of salt

Cheesecake Filling:

2 cups cashews (soaked over night)
1/3 cup coconut milk (full fat from can)
3/4 cup almond milk
3/4 cup pure maple syrup
1/3 cup pitted dates
1 teaspoon pure vanilla extract
1 teaspoon salt

Brownie swirl:

1/4 cup coconut oil
3 tablespoon cacao powder (more or less depending on how chocolatey you like it)
3 tablespoon maple syrup (more for sweetness)
2 tablespoon almond milk

Directions:

  1. Line your rectangular loaf pan with cling wrap.
  2. Mix all the ingredients for the crust together in a food processor until it becomes a paste.
  3. Put crust mixture onto bottom of the pan evenly. Put in freezer until ready for cheesecake mixture.
  4. In a blender, mix all the caramel cheesecake ingredients together until smooth. Pour into loaf pan on top of crust.
  5. Mix all of the brownie swirl ingredients together until well blended (I used a hand mixer for extra smoothness). Spread an even layer on top of cheesecake mix. Take a butter knife and drag through cake in a swirling motion.
  6. Put in freezer until frozen approximately 3-4 hours.