Ombre Strawberry and Raspberry Cheesecake [Raw Vegan]

Ombre Strawberry and Raspberry Cheesecake [Raw Vegan]

This week I decided to make a whopper! A gigantic Ombre Cheesecake. You could make this rustic and ombre like I have or alternatively you could make this into a neat three layer cheesecake. I quite like mine rustic and lets be frank? It will taste the same! So this is my delicious Strawberry and Raspberry Ombre Cheesecake. This is indulgent and birthday worthy! This one is fairly nut heavy so eat in moderation if you are watching your fat intake (these are of course healthy fats though). If you want to watch this in video form do pop over to my YouTube channel and check it out :)!

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What You Need;

Base;

1 cup cashews

1 cup shredded coconut

1/2 cup Agave nectar (or any other sweetner you prefer)

Layer 1 (Vanilla);

1 1/2 cups cashews

1 cup shredded coconut

2 TBSP agave nectar

1 TBSP Vanilla

200ml Almond Milk (or any other milk substitute)

Layer 2/3 (Strawberry/ Raspberry);

3 Cups Cashews

1 Cup Shredded Coconut

2 TBSP Agave Nectar

1 TBSp Vanilla

2 Cup Fresh Strawberries

1 Cup Raspberries

200ml Almond Milk (or any other milk substitute)


What You Do;

Step 1; To create the base add all the ingredients into your food processor and blend to a crust.

Step 2; Pour this into your pan of choice (I would suggest a spring form one will be easier as this will be a hefty cheesecake!)

Step 3; Pat down with spoon to form a solid base.

Step 4; Create your first cheesecake layer. Combine all the ingredients bar milk  in your food processor and blend. If milk is needed to thin the mixture add in stages until the preferred consistency is met!

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Step 5; Pour this mixture over your base. From here you can freeze each layer for 30 minutes before proceeding to the next, this will make it an even line and a more layered appearance. Or throw caution to the wind like me and leave them and it will create a nice natural ombre affect on it’s own. I personally like my cakes rustic.. and I’m lazy.. so I am going ombre!

Step 6; Create the next layer, no need to clean you food processor out for this one. Add all of the ingredients into the food processor. This will create your strawberry layer and should be a mild pink colour.

Step 7; Pour this over the first layer.

Step 8; Make the final layer. In your food processor combine all the remaining ingredients. Using the Raspberries and Strawberries this should make a lovely  deep pink colour. When processed add this on top of your other layers and spread evenly in the pan.

Step 9; Decorate in any way you wish. I used some Strawberries and raspberries, however my daughter stole most of them so I didn’t have many left at all. You can decorate using anything you wish really!

Freeze this for at least 3 hours as it is a hefty old thing! It will need defrosting for at least an hour before eating.. I personally like to slice this once slightly frozen and freeze as individual slices. This saves defrosting the whole cake each time you want a slice!


Hope you enjoyed this recipe and let me know how you get on! Don’t forget to tag me in your pics!

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Much Love

 

Emma

 

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5 Comments

    • October 6, 2017 / 11:23 pm

      Go for it! it is sooo yummy xxx

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