Vegan PB&J Swirl Cheesecake Recipe

Recipe By: Kathy Patalsky

Ingredients:

Crust:

  • 2 cups raw nuts (I used Brazil nuts, walnuts and pecans)
  • 1 1/4 cups Medjool dates (pitted***)
  • 1 Tbsp ground flax seed

Filling:

  • 3 cups raw cashews (soaked)
  • 1/4 cup maple syrup
  • coconut cream – from 1 can full fat coconut milk (chilled – use only the coconut cream)
  • 1 tsp vanilla extract (optional)
  • 3/4 tsp salt
  • 1/2 cup lemon juice (freshly squeezed)

Topping:

  • 1/2 cup softened peanut butter
  • 1/2 cup softened jam or jelly (add a few spoonfuls warm water if needed to soften)
  • for pan: virgin coconut oil