Berry Swirl Cheesecake (vegan & gluten free)

Crust:

1 box Mary’s brand GF Honey Graham Crackers

7 pitted dates

3 T vegan butter

2 T panela (or maple sugar)

1 1/2 tsp vanilla

1/2 t kosher salt

Blend all ingredients in a food processor until it resembles crumbles. Lightly butter a pie dish and firmly press mixture into the bottom of pie dish. Refrigerate.

Filling:

2 containers (16 oz total) Miyokos Cream Cheese

1 c sliced, fresh, strawberries (you can sub your choice of berries-organic-of course)

3-4 T real maple syrup (to taste)

1 T fresh lemon juice

1/2 t vanilla

*optional* 1 c soaked cashews(*see below)

Blend all ingredients in a food processor. At this point, you have a few options. If you want a swirl- I would blend one container of cream cheese and 1 T maple syrup separate to add and swirl to the rest of the mix, once added to the pie dish. If you don’t want it swirled, just blend all ingredients together.

*The second option, if you prefer not to freeze your cheesecake for more firmness, then you can add 1 c soaked cashews to the ingredients in the food processor for more thickness.

Berry Compote:

1/2 c fresh berries ( I used strawberries and blueberries)

2T real maple syrup

Blend in blender until creamy.

You may drizzle or decorate top of pie with this mixture. I placed little dots of this mixture and swirled a toothpick through the circles and made heart swirls as pictured. Or just dallop a bit on each slice.

I kept in freezer until ready to serve. You may let soften a bit if desired.

**of course all ingredients are ORGANIC