Vegan Neapolitan Cheesecake by @beachsidekitchen
Strawberry sorbet topping, creamy vanilla cheesecake middle, and a chocolate coconut crust
Chocolate crust:
9 Emmy's Organics Dark Cacao Coconut Cookies
1 cup walnuts
1/2 cup soaked medjool dates
1/4 cup cacao powder
1 tbs coconut oil
Cheesecake filling:
1 1/2 cups soaked cashews
1/2 cup full fat coconut milk
1/3 cup melted coconut oil
Juice of 1 lemon
1/4 cup maple syrup
1 tsp vanilla paste
Strawberry sorbet
1 1/2 cup fresh strawberries
Splash of orange juice
DIRECTIONS
Blends together all crust ingredients in a food processor or blender until a sticky meal is formed. Press into a lined 8x8 pan
Next, blend all cheesecake ingredients in a blender until smooth. Pour over the crust
Add strawberries and orange juice to blender (don’t even need to clean it) and blend until smooth. Pour over cheesecake layer. Freeze for 2-3 hours. Serve at room temperature.
