I’m so excited to share this recipe for Vegan Neapolitan Cheesecake. Cheesecake lovers – vegan or not – will love this recipe makeover that is gluten free, dairy free and paleo friendly!
Neapolitan desserts are so pretty! I’ve always loved pretty things… Mom, I’m sorry if you’re reading this. But… the truth must be revealed.
When I was really little, my mom used to put whipped cream on my dinner and say, “here’s your pretty food!” Hahaha! Crazy, right?
And that’s because I used to be the PICKIEST eater. Like ever. (Thank God I’ve changed.)
Pretty food > ugly food. Apparently this tendency has been ingrained into my sub-conscience for decades. Food is so much more enjoyable when it’s beautiful. Don’t you agree?
I think this pretty pie is soo pretty. (I love the pink!) It has has 3 different flavors of rich cheesecake layered on my favorite chewy almond/date crust. Plus a smothering of chocolate ganache. Swoon.
This may seem difficult to make, but I promise it’s not! You don’t even bake it! Just soak and blending up CASHEWS. No dairy! Simple: blend, taste/adjust, freeze, repeat.
Cashew cream + cacao + strawberries + chocolate = omg YUM. And WOW, it’s beautiful.
The first time I tried a cashew cream cheesecake I was floored! I couldn’t believe the amazing creamy texture. Now I’m hooked. Plus cashews add protein, fiber and nutrients so you’re not just eating sugar bomb that makes you feel horrible afterward. It’s dessert with benefits.
(Shout out! I got some great tips on putting this cheesecake together from Audrey at Unconventional Baker. Be sure to follow her blog! She creates amazing and gorgeous vegan desserts.)
What are you waiting for? Get those cashews in some water and this beautiful cheesecake can be in your belly tomorrow.