Vegan Lemon Raspberry Swirl Cheezecake

Have you ever reeeaaaalllllly met anyone who DOESN'T like cheezecake?? Psssht, not me! You would think that going vegan, cheezecake would be off the table but guess what?! It isn't, not even close! The creaminess factor comes from soaked raw CASHEWS! You can use cashews for SO much! They really have helped me in my everyday eating by allowing me to have dips, cakes, frosting, salad dressings, cheeze sauce for mac and cheese, alfredo, etc! YUM! Never restricted, never going without!

I also have a Tart Lemon Cheezecake and a Peanut Butter Cheezecake if you want to take a look at those as well! The possibilities are endless with cashews as cheeze!

I hope you love this recipe!


INGREDIENTS
Crust:

• 1 cup rolled oats
• 1/3 cup walnuts
• 1.5 cups medjool dates
• 1 Tbsp agave/maple syrup or coconut nectar
• 1 tsp cinnamon
• pinch of salt

Filling:

• 1 1/2 cups cashews, soaked overnight then drained
• 1 can full-fat coconut cream ( cream only)
• 3 Tbsp room temp coconut oil
• 1/4 cup agave/maple syrup/coconut nectar
• 1/3 cup lemon juice
• 1 tbsp vanilla extract

Raspberry swirl:

• 1 cup raspberries
• 1 tbsp agave/maple syrup/coconut nectar

DIRECTIONS:

1. Lightly oil OR line a 9 inch spring form pan with parchment paper and set aside.
2. In a food processor, blend the oats, walnuts, dates, sweetener, cinnamon and salt until it forms a ball. You should be able to press the dough together with your fingers and it sticks. If it is too dry, add a touch of water.
3. Press the dough evenly down into your pan, until it is evenly distributed on the entire bottom of the pan. Place the pan in the freezer and prepare the filling.
4. In a high speed blender, add all the filling ingredients: cashews, coconut cream ( scrape the creamy top off inside the can and use that ONLY), coconut oil, sweetener, lemon juice, and vanilla. Blend until smooth and creamy. Scrape down the sides as needed and continue until a super creamy consistency is reached.
5. Take the pan with the crust out of the freezer and pour the mixture into your pan. Shake gently to get out any air bubbles.
6. Place your raspberries and sweetener in a food processor and pulse. Spoon the mixture on top of the cheesecake layer.
7. Using a sharp knife, make swirls, or “figure eights” into the raspberries to get that swirly look.
8. Put your vegan lemon raspberry swirl cheesecake into the freezer to firm up for 2-3 hours.
9. Remove from the freezer and allow to thaw a bit, about 20 minutes before serving if you don't want it frozen.
10. Store in the freezer!