The flavors of this magnificent cheesecake were inspired by a popular Swedish popsicle. The flavors of its creamy, lemony cheesecake filling, pineapple topping, and strawberry-lime swirl all work together in harmony. Make the "swirl" for the top of this cheesecake is a great opportunity to experiment with your artistic side, plus if you're making this for a party, then the presentation is amazing!

Lemon and Pineapple Strawberry Swirl Cheesecake [Vegan, Gluten-Free]

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Ingredients

For the Crust:

  • 1 cup almonds
  • 1/4 cup cashews
  • 1/2 cup desiccated coconut
  • Zest of 1 lime
  • 1/2 teaspoon vanilla extract
  • 8-12 dates
  • 1 tablespoon buckwheat

For the Lemon Cheesecake Filling:

  • 3 1/2 cups soaked cashews
  • 1/2 cup agave nectar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup lemon juice
  • 1/3 cup coconut oil
  • 1/2 teaspoon turmeric powder
  • 1/4 cup water
  • 1 tablespoon sunflower lecithin

For the Pineapple Topping:

  • 1/2 pineapple
  • 1 1/2 tablespoons coconut oil

For the Strawberry Swirl:

  • 1 cup defrosted strawberries
  • 1 1/2 tablespoons coconut oil

For the Lime Swirl:

  • 1/2 cup soaked cashews (what's left)
  • Zest of 2 limes
  • Juice of 1 lime
  • 1 handful spinach
  • 2 tablespoons agave nectar
  • A pinch of spirulina
  • 2 tablespoons coconut oil
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Preparation

To Make the Crust:

  1. Process all ingredients in a food processor, start by processing the nuts and the coconut flakes until flour-like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of a springform pan.
  2. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of a springform pan.

For the Lemon Cheesecake Filling:

  1. Blend all ingredients in a high-speed blender (except the coconut oil) until it's really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds. Pour the mix into the spring pan.
  2. Pour the mix into the springform pan.

To Make the Strawberry Swirl:

  1. Blend the defrosted strawberries and the coconut oil in a high-speed blender or a food processor. Blend until really smooth. Move the mixture to a plastic squeeze bottle and set aside.

To Make the Lime Swirl:

  1. Blend all ingredients in a high-speed blender. Blend until really smooth. Move the mixture to a plastic squeeze bottle and set aside.

To Make the Pineapple Topping:

  1. Blend pineapple and coconut oil in a high-speed blender until really smooth. When you have all the "topping components" ready, start to draw your swirl.

To Make the Swirl:

  1. Add the pineapple topping on top of the cheesecake layer. Add it on gently and evenly.
  2. Then, draw four lines of lime topping across the cake. All lines should intersect in the middle. Repeat for the strawberry topping. It's important to make sure that the yellow pineapple topping is coming through, so it should be visible in between the green and the red lines.
  3. Next step is to take a toothpick and swirl it in a circular motion, creating a bigger circle, going from the middle and out to the edges of the cake.
  4. When you're happy with the swirl, move the cake to the freezer and let it freeze for 4 hours
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