CRANBERRY SWIRL CHEESECAKE

I saw that Martha Stewart created a Cranberry Swirl Cheesecake very similar to this one, and I just had to make the clean eating alternative! This recipe is not just vegan, but raw as well. One of my favorite things about this cheesecake is the tart cranberry sauce. I’m super into cranberry sauce, and I like it pretty tart, so make sure you add more sweetener if that’s more your style. Note: This recipe is best enjoyed and made one day ahead. 

Cranberry Swirl Cheesecake

Yield: 1 Cheesecake (8-9 inch)

Bake Time: No baking! Just a 4-6 hour fridge set

Ingredients:

Crust:

1 1/2 cup almond flour

2 tablespoons cacao 

1/4 teaspoon pink salt

1 tablespoon coconut oil (melted)

1/4 cup 100% maple syrup

Filling:

3 cups cashews (soaked for at least 6-8 hours)

2/3 cups lemon juice

2/3 cup coconut oil (melted)

1 1/4 cup coconut cream

1 cup 100% maple syrup

1 tablespoon vanilla extract

1/4 teaspoon pink salt

 

Cranberry Swirl:

1 cup frozen cranberries 

1/4 cup water

1/4 cup 100% maple syrup 

Directions:

Drain soaked cashews and place in high speed blender. Add lemon juice, coconut oil, coconut cream maple syrup, vanilla extract and salt. Blend until velvety texture is reached. 

Pour mixture into pan with crust. Place tiny dollops of cranberry mixture (directions below) all over top of cheesecake filling. Using a toothpick, gently swirl tiny spoonfuls of cranberry into cheesecake filling. You will not use all of the cranberry sauce most likely.

Cover the cheesecake with plastic wrap and freeze for about 4-6 hours, then keep in fridge until ready to serve!

For your Cranberry Swirl: Place frozen cranberries and water in a saucepan. Heat over medium heat for about 2-3 minutes, then add maple syrup. Continue to cook and gently smash with fork or potato smasher until cranberry compote type consistency is reached.