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Vegan Berry Unicorn Cheesecake

Vegan Berry Unicorn Cheesecake

From Celeste Wilson, The True Spoon Blog

Vegan Berry Unicorn Cheesecake


  1. For the crust:

    4 dates, pitted
    1/4 teaspoon salt
    1/4 cup coconut oil, melted
    1/2 cup almond milk
    2 cups almond flour
  1. For the filling:

    3 cups cashews, soaked overnight, drained
    3 tablespoons lemon juice
    4 tablespoons maple syrup
    1/2 teaspoon salt
    1/2 cup unsweetened coconut milk
    1/2 cup blueberries
    1/2 cup blackberries
    1/2 cup strawberries
    1 cup raspberries
    1/4 beet
    1 medium mango
    1 tablespoon turmeric powder


  1. Add dates, salt, coconut oil, and almond milk to a high-speed blender and blend until well combined (about 30 seconds), then transfer to a large bowl.
  2. Add in almond flour until well incorporated, pat crust mixture into a wax-paper-lined 9" springform pan, and place into the freezer for 10 minutes.
  3. While crust is setting, add cashews, lemon juice, maple syrup, salt, and coconut milk into a high-speed blender and blend until smooth (about 1 minute).
  4. Section cashew mixture evenly into 3 medium bowls. Add blueberries and blackberries into the first bowl; strawberries, raspberries, and beet into the second bowl; and mango and turmeric into the third bowl. Individually blend the contents of each bowl until smooth (about a minute), cleaning blender in between colours of cashew cheese. Return blended cashew cheeses to original individual bowls.
  5. Remove pie crust from the freezer, and spoon in dollops of each colour in a checkerboard fashion until each bowl is empty. Tap springform pan on the counter to fill any gaps in the filling. Insert a knife into the filling and slowly drag the knife up and down across the surface of the entire cake to create a marbled effect.
  6. Chill in the refrigerator overnight and move to the freezer for 2 hours before cutting and serving.
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