Vegan Strawberry & Blueberry Swirl Cheesecake

The freshest, richest berries of the season are showcased in this decadent cheesecake. It’s ideal for your upcoming Fourth of July celebration or summer get-together with its abundance of red, white, and blue.

Ingredients

For the Crust

1 ½ cups vegan graham cracker crumbs (about 10-12 graham crackers)
¼ cup melted coconut oil
2 tablespoons maple syrup

For the Filling

2 cups raw cashews (soaked for 4-6 hours or overnight, then drained)
½ cup coconut cream
⅓ cup lemon juice
⅓ cup maple syrup
1 teaspoon vanilla extract
A pinch of salt

For the Berry Swirl

½ cup strawberries (fresh or frozen)
½ cup blueberries (fresh or frozen)
2 tablespoons maple syrup

Instructions

Prepare the Crust

In a food processor, blend the graham crackers until they turn into fine crumbs.
Add melted coconut oil and maple syrup. Pulse until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a lined 8-inch springform pan. Place it in the refrigerator while you prepare the filling.

Prepare the Filling

In a high-speed blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, vanilla extract, and a pinch of salt.
Blend on high until the mixture becomes smooth and creamy. You might need to stop and scrape down the sides of the blender occasionally to ensure everything is well blended.

Prepare the Berry Swirl

In a separate bowl, blend the strawberries and blueberries along with maple syrup until you have a smooth berry sauce.

Assemble the Cheesecake

Pour the cashew filling over the prepared crust in the springform pan.
Drop spoonfuls of the berry sauce onto the filling.
Use a knife or toothpick to gently swirl the berry sauce into the filling to create a marbled effect.

Chill and Serve

Place the cheesecake in the freezer for at least 4-6 hours, or until it’s firm.
Before serving, let the cheesecake sit at room temperature for a few minutes to soften slightly for easier slicing.
Slice and serve. You can top with additional fresh berries if desired.