We recently had some good friends come into town from California and I wanted to make a special dinner for them. But I also knew I was going to be busy on the day of our dinner date so I was searching online for a dessert I could make in advance. I thought a vegan cheesecake would be best because really, who doesn’t love cheesecake?
This recipe is adapted from the recipe posted by the awesome girl at Detoxinista and I promise, it is SO good. And soy-free!
1 cup raw pecans or walnuts
2 T maple syrup, date paste or honey (if not vegan)
1 T melted Coconut Oil
1 t vanilla extract
1/4 t salt
1/2 cup fresh zucchini, peeled and chopped
1/2 cup Cashew Butter
3 T maple syrup, agave nectar or honey (if not vegan)
2 Medjool Dates , pitted
1 t vanilla extract
1/4 cup fresh zucchini, peeled and chopped
1/4 cup cashew butter
1 T coconut oil, melted
1 T lemon juice
2 T maple syrup, agave nectar or honey (if not vegan)
1 date, pitted
1/2 t vanilla extract
1/4 t sea salt
1/2 cup frozen organic pitted cherries
2 T maple syrup, agave nectar or honey
I know, I know…this all sounds like a lot but it’s really not too bad once you get started and the results are definitely worth it.
For the crust, place pecans or walnuts in your Food Processor and process until you get a crumbly texture. Don’t over process because you don’t want to end up with nut butter. Add the remaining crust ingredients to your processor and process until all is combined well. Remove the crust mixture and press it down in a greased pan. I used a 6″ Springform Pan. Place in the freezer to set while you make your cheesecake layers.
OK, chocolate layer first. Combine all chocolate layer ingredients and process until smooth. Remove the crust from the freezer and pour this mixture on top. Smooth layer with a spatula and place the pan back in the freezer while you prepare the next layer.
Now, wash out your food processor container before you make this next layer because you want this to be as white as possible. Combine all white layer ingredients to your processor and blend until smooth. You’ll want to eventually pour this mixture over your first layer but you want the first layer to be relatively firm so I’d store this layer in the fridge for about an hour while the first layer hardens. What I did was leave the top layer mixture in the fridge overnight and poured it on the first layer the next morning. Either way can work but after you pour on the top layer, you’ll want to smooth it out with a spatula and let it freeze until you’re ready to serve.
For the cherry topping, pulse half a cup of frozen cherries in a processor and add honey or other sweetener of choice. I personally wanted this sauce to be somewhat chunky so I didn’t blend too much. Place this mixture in a container, along with half a cup of whole cherries, in the fridge to thaw overnight.
When ready to serve dessert, place the cherry topping in a sauce pan and heat on medium low. Remove your cheesecake from the freezer, cut into slices and pour the cherry sauce on top. And there you go!
Alternatively, if you don’t want to go the extra step to create each layer, just pick one and double the amount of ingredients used. I LOVED both layers equally so I can see myself making whole versions of each layer in the near future.
If you give this a try, I’d love to hear what you think. I hope you enjoy a beautiful day everyone!