Chocolate Marble Cheesecake | Vegan

A Creamy & Decadent Dessert

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I've been a lover of cheesecake since ever. And whenever I run into an admirer, I swiftly prompt this question, "filling or crust?". Quietly, hoping to hear in return, "filling, duh!". This is my way of "feeling them out", to see if we are truly kindred spirits. One thing I really like about this particular cheesecake recipe is that it is TOTALLY plant-based - from the crust to the filling! And it's definitely a healthier alternative to most. So, share a slice or two and enjoy! Let's get started!

 

note:

  • i used a springform pan - 8 inch to hold / store my cheesecake.

 

ingredients:

Crust: 

  • 1/2 cup of gram cracker crumbs.

  • 1 cup of raw walnuts.

  • 6 Medjool Dates (pitted)

  • 1 tsp of vegan butter (optional).

  • pinch of salt.

 

Chocolate Cream Filling:

  • 1/2 cup of vegan hazelnut spread.

  • 1 1/2 cups of coconut cream.

  • 1 tsp of maple syrup.

  • 2 tsp of cocoa powder.

  • 2 cups raw cashews (preferably soaked overnight)

 

Vanilla Cream Filling:

  • 1 1/2 cups of coconut cream.

  • 1/2 tsp of maple syrup.

  • 1 tsp of vanilla extract.

  • 1/2 tsp of lemon juice.

  • 2 cups raw cashews (soaked overnight).


Instructions:

Crust:

  • Transfer the gram cracker crumbs, dates, walnuts, vegan butter, salt in a food processor and grind until you get a sticky consistency that is moldable. Make sure not to over-process or it won't mold well!

  • Line a cake mold with parchment paper (I suggest using a 8" diameter round mold with a release).

  • Lay the crust mix on the bottom of the mold and press with your hand to make it firm.

 

Filling: 

  • Put all of the vanilla cream ingredients in a high-speed blender. Blend until completely smooth. my nutribullet did a swell job! 

  • Transfer to a container.

  • Blend all of the chocolate cream ingredients until completely smooth, no need to clean the blender in between.

  • Now you have two cream fillings: vanilla and chocolate.

  • Pour about 1/4th cup of vanilla filling into the mold over the crust. (use springform).

  • Repeat the process with alternating the chocolate and vanilla layers until you use up the filling.

  • before placing in freezer, make sure to tap sides of pan (several times) with a butter knife to reduce air bubbles.

  • to solidify cheesecake form, Place in the freezer for 4 hours.

  • it can then be placed in fridge from then on.

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Enjoy this recipe with a kindred (cheesecake) spirit. 

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!

DessertsYasmin Wells