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Raw Vegan Cherry Cheesecake! Low-fat, dairy free, chemical free, and delicious! Made with nature’s sweetness, this healthy dessert is delectable and divine! Ready for a slice?! Let’s put the cherry…on top! 😛
There are 5 main steps (or layers) to making this recipe:
STEP 1: THE CRUST
Ingredients for the crust:
Place all ingredients into your food processor and pulse until it reaches a crumbly consistency. When ready, place your ingredients into your pie pan and push in the crust.
STEP 2: CASHEW MYLK (OPTIONAL)
Ingredients for the cashew mylk:
Run ingredients through your juicer, and voila! You have cashew mylk! Place your mylk over to the side, and we will use it in a moment.
STEP 3: THE “CHEESECAKE” FILLING
Ingredients for the “cheesecake” filling:
Blend all ingredients in a high powered blender like a Vitamix until it reaches an ice cream consistency. When ready, pour the ice cream into a mixing bowl, place in freezer, and let it set while we get ready to make our cherry swirl filling!
STEP 4: THE CHERRY GLAZE
In order to finish making the cheesecake filling, we need to make our cherry glaze! We will mix the cherry glaze with the cheesecake filling to make a cherry swirl!
Ingredients for the cherry glaze:
Blend these ingredients together in a Vitamix blender or any other high speed blender of your choice. When ready, take the cheesecake filling out of the freezer and pour in the cherry glaze. Mix the 2 colored fillings together using a spatula and create a red and white SWIRL! After you have swirled the two together, go ahead and add the filling into the pie pan on top of the crust. If you have extra cherry glaze, go ahead and pour that on top of the middle layer filling.
STEP 5: PUT THE CHERRIES…ON TOP!
Last but not least, use your left over cherries and decorate them beautifully on top of your cheesecake! When you are finished, slide your cheesecake into the freezer for approximtately 4-6 hours. When ready, take it out, pull off the pie pan, and cut yourself a beautiful slice to eat! YUM!
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