Vegan Triple Berry Cheesecake

March 30, 2017

Thick, creamy cheesecake swirled and topped with tart, fresh berries! This vegan triple berry cheesecake is a healthy, no bake, gluten free, and naturally sweetened recipe.

Crust:
1 c coconut flour
1 c date paste - I use 16 medjool dates blended with 1 c hot water, then measure out 1 c paste
Filling:
2 c raw cashews, soaked overnight or for at least 3 hours, then drained
16 medjool dates
1 c hot water
1 tbsp vanilla extract
Berry Swirl:
1 c fresh berries, blended
Optional: more berries to top!

To make the crust, combine the coconut flour and press evenly over the bottom of a round cake/springform pan - I like to use springform for cheesecakes so I can pop it off easily before serving, but that's...
See the full directions on my site

Nutritions

Calories
775

Sodium
116mg
4% DV

Fat
33g
51% DV

Protein
22g
44% DV

Carbs
95g
32% DV

Fiber
21g
86% DV