We didn't know how good this cheesecake was going to turn out when we were demonstrating it for the video. I had made it the week before, but made a cookies and cream type of cheesecake using cacao powder and cacao nibs. We wanted to do something different for the 4th of July, so we thought about a fruit sauce that was blue and red that we could add into the cheesecake leaving out the cacao nibs. After the demonstration, we put it in the freezer to set so pictures could be taken. Once we tasted it, we couldn't stop eating it but we made sure we had enough left for pictures! This was fun to make and it will make a great dessert for this 4th of July.
Click Read More to watch our video demonstration and see the recipe.
Fireworks Cheesecake (Raw, Vegan, Gluten Free)
Makes one 9 inch springform cheesecake
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 1 cup dates (soaked til soft) ( Save soak water)
- 1 cup unsweetened shredded coconut
- 1T coconut oil
Place almonds and hazelnuts in food processor and process until crumbly. Add dates & coconut and mix well. Add in coconut oil. If it needs any moisture, add a little bit of your soak water. (With the soaked dates, we didn't need any extra water). Pat out crust in 9 inch springform pan. Place in freezer while making your filling.
- 2 cups cashews (soaked overnight)
- 1T coconut butter, sofened
- 2T coconut oil, melted
- juice of 1/2 lemon
- 2T coconut nectar
- 2T soak water (from dates in crust)
- 1t vanilla
- 1/4t sea salt
- 1T lecithin
Place all ingredients in blender except lecithin. If too thick, add a little of your soak water to make it easier to blend. Add in lecithin. Blend until smooth & creamy. Pour over the crust in your springform pan.
- 1/2 cup blueberries + 1/2T coconut nectar
- 1/2 cup raspberries + 1/2T coconut nectar
Blend blueberries & coconut nectar together until smooth. (We used a Magic Bullet to blend ours). Transfer to a small bowl.
Blend together raspberries & coconut nectar until smooth. If you don't want the seeds, you can strain. Makes for a smoother sauce.
Swirl in the blueberry and raspberry sauces alternately into your cheesecake. You might want to leave some to drizzle over the top after the cheesecake has set.
Place cheesecake in freezer for 1-2 hours until set. Drizzle some of the raspberry & blueberry sauce over the top of the cheesecake. Serve right away or you can store in the refrigerator for several days, if it lasts that long!
Here's Kristy's recipe for her smoothie:
- 1/3 cup each raspberries, blueberries, strawberries
- 1-2 frozen bananas
- 1 scoop protein powder
- 1T honey
- 1t coconut oil
- 1c non dairy milk
Blend everything together in your blender until smooth & creamy. Enjoy!