Cinnamon Swirl Cheesecake-Chocolate Covered Katie

By Kathy C.

I slightly altered recipe by Chocolate Covered Katie

Ingredients

• Crust:
• 1/2 cup applesauce (120g)
• 1 1/2 cups raw cashews, soak (150g)
• 1/2 tbsp pure vanilla extract
• 3 tbsp virgin coconut oil (30g)
• 1/4 cup pure maple syrup OR pinch pure stevia plus 2 tbsp water
• 1/2 tsp salt (plus 1/8 tsp if needed)
• 2 tsp lemon juice
• 1 tsp cinnamon, divided
• 1/2 cup pitted dates
• 1/4 tsp cinnamon
• 1/2 cup almonds (80g)
• 1/16 tsp salt
• 1/4 tsp pure vanilla extract
• up to 1 tbsp water, if needed

Details

Servings 12
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

You don’t even need to heat up the oven. Just blend the ingredients together, pour the batter into a pan, and chill until firm.

Directions:
Place the cashews in a cereal bowl, cover with water, and soak overnight. The next day, drain and pat the cashews completely dry. Combine all cheesecake ingredients, except 1/2 tsp cinnamon, in a high-speed blender or food processor, and process on high until the mixture is completely smooth. Make the crust:

Combine all crust ingredients in a high-quality food processor (not a blender), and process until fine sticky crumbles form. If mixture is too dry, add the water and process again. Press the crumbles into the bottom of an 8.5-inch round pan, then smooth all but 2 tbsp of the cheesecake filling on top. Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake. Refrigerate until the cheesecake is firm enough to slice.

Nutrition information based on 12 slices (DOES include the crust):
Calories 139
Fat 10g
Carbs 12g
Fiber 1.8g
Sugars 6.5g
Protein 2.8g

Weight Watchers Points Plus: 4 points per cheesecake slice with crust.