Lemon Berry Swirl Cheesecake
By Heather Pace of Sweetly Raw
With spring and Easter upon us, it’s the perfect time to whip up a beautiful and delicious dessert that reflects the occasion. My no-bake raw vegan lemon berry cheesecakes are vibrant and delicious with a definite pop of tartness from the lemon.
They’re rich and creamy without using traditional cream cheese. Instead, I’ve used cashews, lemon juice, and coconut oil to achieve the same texture. I’ve made individual cakes in silicone muffin molds but you can also make this in a 7” or 8” springform pan.
This is also a fun one to make with kids because you can get as creative as you want swirling the two different fillings together and each one can be a little bit different!
It’s also the perfect activity to keep kids entertained while we’re all staying safe at home during these times.
These cakes will keep in the fridge for up to seven days and they freeze well too. They’ll keep for up to two months in a sealed container.
Lemon Berry Swirl Cheesecake
Raw - Vegan - Paleo - Gluten Free
Crust Ingredients
2/3 cup raw almonds
1/2 cup shredded coconut
1/3 cup pitted dates
1-2 teaspoons water
Finely grind the almonds and coconut in a food processor. Add the dates and process until they’re combined. Add the water starting with 1 teaspoon, until a moist dough forms. It should hold together when pressed in your hand. Press into the bottom of 6-8 mini cheesecake pans or silicone muffin molds (which is what I used).
Filling Ingredients
2 cups raw cashews, soaked 15-20 minutes to soften
1/2 cup lemon juice
Zest of 1 lemon
1/3 cup + 1 tablespoon maple syrup or agave
3 tablespoons warm water
1/2 cup melted coconut oil
---
2/3 cup berries of choice*
1 tablespoon melted coconut oil
Instructions
Drain the cashews. Blend the cashews, lemon juice and zest, water, and sweetener until smooth in a high-speed blender.
Add the coconut oil and blend to incorporate. Pour ⅔ of the mixture into a bowl. Add the berries and 1 tablespoon of oil to the remaining mixture in the blender and blend until smooth.
Pour some of the berry filling over the crust. Pour some of the lemon filling into the middle of it and use a spoon or chopstick to push it down into the other filling.
Swirl the two fillings around using a chopstick. You can reverse the two mixtures, pouring the other one into the pans first for a different look. You can also pour blobs of one filling on top of the other and swirl around. Be as creative as you like. Just don’t over swirl.
Place into the freezer for at least 6 hours, peel away the silicone molds if using. Place into the fridge for at least 2 hours. These will store in the fridge for 7 days.
