Cashew Cheesecake with Berry Swirl

This is an all-purpose cheesecake that is great with any seasonal berries or combination of berries.

Crust Ingredients:

2 cups cashew flour

3 tablespoons maple syrup

1/2 teaspoon vanilla extract

1 teaspoon salt

Directions:

Process the ingredients in a food processor until combined. Do not over process, you want the mixture to be crumbly. Press the crust into a 9-inch spring form pan.

Cashew Cheese Ingredients:

4 cups soaked cashews

1-2 probiotic capsules (just the powder on the inside)

Directions: 

Blend cashews until smooth. Add the probiotic and blend briefly to combine. Wrap in cheesecloth or place in bowl covered with a towel, and dehydrate at 85 degrees for 24 hours.

Filling: 

2 1/2 cups cashew cheese

1 1/2 – 2 cups nut milk

1/2 cup lemon juice

1/4 cup lime juice

1 cup maple syrup

1 tablespoon vanilla extract

pinch salt

1/2 cup coconut oil, melted

Directions: 

Blend all ingredients except for coconut oil until smooth. If it is very thick, try adding the rest of the nut milk. Then add oil and continue to blend until well combined.

Berry Swirl: 

1 cup fresh or frozen berries

1 teaspoon lemon juice

1/2 cup maple syrup

1/4 cup coconut oil, melted

Directions: 

Blend all ingredients except for coconut oil until smooth. Then add oil and continue to blend until well combined.

Assembly:

Pour filling into crust and refrigerate for about 20 minutes until slightly firm. Pour berry swirl on top and swirl in using a chopstick or another thin utensil being careful not to disturb the crust. Freeze before serving. Makes 1 (9 inch) cheesecake.