Red White & Blue Cheesecake
Makes one 8 x 8 cheesecake
(if you have leftovers make mini-cheesecakes)
Ingredients
Crust:
1/2 cup shelled pistachios
1/2 cup raw walnuts
1/2 cup raw almonds
1/4 cup sunflower seeds
4 pitted organic mejdool dates, soaked in warm water for 10 minutes.
2 tbsp liquid coconut oil
Blue Layer:
1 1/2 cups raw cashews, soaked in boiling water for at least 30 minutes
1 cup blueberries - a few extra for toppings
juice of 1/2 lemon
2 tbsp liquified coconut oil
1/2 cup canned coconut milk (the creamy part, not the liquid)
2 tbsp liquid sweetener (honey, maple syrup or agave)
1 tsp vanilla extract
Red Layer:
1 1/2 cups raw cashews, soaked in boiling water for at least 30 minutes
1 cup raspberries - a few extra for toppings
juice of 1/2 lemon
2 tbsp liquified coconut oil
1/2 cup canned coconut milk (the creamy part, not the liquid)
2 tbsp liquid sweetener (honey, maple syrup or agave)
1 tsp vanilla extract
White Layer:
2 cups raw cashews, soaked in boiling water for at least 30 minutes
1 cup raspberries - a few extra for toppings
juice of 1 lemon
2 tbsp liquified coconut oil
1/2 cup canned coconut milk (the creamy part, not the liquid)
2 tbsp liquid sweetener (honey, maple syrup or agave)
1 tsp vanilla extract
Instructions
Crust:
Line the base of your mold with baking paper and grease the sides with coconut oil or vegan butter.
Place all the ingredients except the coconut oil in a food processor. Blend until coarsely ground. Add the coconut oil and pulse until the mixture begins to stick together. If it doesn’t stick together add a little more oil.
Firmly press the mixture in the mold
Place it in the freezer while working on the filling.
Blue Layer:
Add all the filling ingredients except the coconut oil to a food processor or blender.
Mix until your mix is silky smooth.
Add more lemon/sweetener if you desire. Add coconut oil at the end and pulse a couple of times.
Take your freezer-chilled base out of the freezer and fill it with the mixture. It doesn’t need to be smooth, just tap the mold on the counter.
Let it set in the freezer for at least 30 minutes to firm up.
Red Layer:
Wash the blender/food processor.
Repeat the same instructions as previously done with the Blue layer.
Remove crust from freezer and pour Red mixture on top, tapping pan on counter to allow it to settle nicely. Place into freezer to set for about 20 minutes.
White Layer:
Wash the blender/food processor.
Repeat the same instructions as previously done with the Blue layer.
Remove the mold from freezer and spread the White mixture over top.
Return to freezer to completely firm up – at least 3-4 hours and thaw before serving.
Top with Blueberries & Raspberries
