Vegan Berry Swirl Cheesecake

I am so delighted by this recipe! It is almost too good to be true…

No baking

Packed with protein.

Completely Vegan

No processed sugar (using organic maple syrup instead)

Gluten-free

And contains superfood Organic Salus Red Beet Crystals for a dose of extra nutrition derived from pure Organic Beets.

Can it be true? Is there really a dessert that is as healthy as it is delicious? I have completely underestimated the amazing potential of vegan desserts until now. Cheesecake crust is often made with graham crackers, flour, or any variety of nuts. I choose cashews because I like their nutty flavor and how creamy they can be. I choose to use the same ingredients for the crust that are used in the filling, to make the cooking process easier with just a handful of ingredients. I added a dash of sweetness to the crust, and the vanilla extract really helps bring out flavor. This dessert can be whipped up really quickly and requires just a blender or food processor to create the creamy filling. Place it in the freezer for a couple hours to set, or even overnight. I envisioned a gorgeous monochromatic cheesecake pie, a dreamy creamy filling, a swirly pop of color
and topped with a fresh assortment of berries. You are welcome to make this recipe your own by adding any fruit, flavor, or spices of your choice. My only request is that you use Salus Red Beet Crystal for an amazingly easy way to decorate, make it extra healthy, substitute any unnatural food coloring.

Here’s the Recipe…

Ingredients

(Serves 4-6)

Crust

1 Cup of Cashews

2 TBLS Coconut Oil

1 TBSL Maple Syrup

1/2 TSP Vanilla Extract

Vegan Cheesecake

1.5 Cup of Cashews (soaked)

2/3 Cup Canned Coconut Milk

1/3 Cup of Coconut Oil (melted)

1/2 Cup of Maple Syrup

Juice of 1 Large Lemon

Instructions

To Make the Crust…

Begin by soaking the cashews for the filling. Boil a pot of water, take off stovetop, and pour in the cashews to soak for 30 Minutes.
Use a cheesecake pan or a pie dish. Grease the pan or use a parchment paper underneath to easily pull out the cheesecake when completed.
Combine all ingredients for the crust in a food processor… Raw Cashews, Coconut Oil, Maple Syrup, Vanilla.
Add a TBL of Salus Organic Red Beet Crystals to mix in.
Press crust mixture in a your dish evenly and carefully, going a little bit up the sides.
Set in Freezer

To make the Filling…

Combine all filling ingredients in the food processor or blender until smooth. Taste test and see if there is any flavoring you want to add more of.
Take the cheesecake crust out of the freezer. Gently pour evenly in to the dish.
I decided to decorate the top of my cheesecake with more Salus Red Beet Crystals. I used half a TBSP with a drop of water. I splatter the mixture on top of the cheesecake. Then I use a utensil to make some swirls.
Leave in Freeze for a couple hours or the next day.
Top with Fresh berries. I let my fresh berries sit the freezer for a bit first.

DECORATING…

I used Salus Organic Red Beet Crystals to make my cheesecake pink inside and out. I add a dose (1 TBSP) of the Red Beet Crystals to the crust of the cheesecake, and another dose to the inside the cheesecake filling to create a nice pink hue.

I love this product because it can create really fun, creative, and gorgeous bake goods and desserts by adding something 100% natural and nutritious. I used different techniques to decorate my vegan cheesecake with the red beet crystals. I took half a tablespoon of the Salus Red Beet Crystals and add just a couple drops of water to make a really dense liquid. I splattered all over the cheesecake filling. Then I used a utensil to make lines and swirls. This can be fun to create something for Halloween, Valentine’s Day or other holidays, celebrations.