Rainbow Chakra Cheesecake | Artistic Vegan Show 25

Rainbow Chakra Cheesecake is made colorful with natural colors of strawberries, papaya and more. This is a raw, vegan, gluten-free, and refined-sugar free recipe with an oil-free option so people of all walks of life can have a slice. 

You are going to LOVE how BEAUTIFUL this recipe is!!! When you slice in, you will find a rainbow of colors and natural delicious flavors begging to be consumed. Each bite has every color included, I told my husband "I think rainbows taste better!" This is a fun weekend project for when you have a bit more time, once it comes together it is absolutely worth the wait. See how to make it in the new Artistic Vegan Show! With love, Christa

Crust:
1 Cup Almonds (or preferred nut/seed)
3/4 Cup Medjool Dates (pitted/soft)
Opt: Pinch Salt
Opt: 1/2 tsp Pure Vanilla Extract

Key-Lime Cheesecake Base:
1 1/2 Cups Cashews - Soaked until soft, drained and rinsed
3/4 Cup Coconut Milk (lite)
1/2 Cup Lime Juice
1/3 Cup Melted Coconut Oil (Coconut butter for oil-free)
1/3 Cup Agave (or favorite)

Red: 1/2 Cup Cheesecake + 3/4 Cup Strawberries 
Orange: 1/2 Cup Cheesecake + 1/2 Cup Papaya + 1 tsp Turmeric
Yellow: 1/2 Cup Cheesecake + 1/2 Mango or Banana, 1/2 Cup Pineapple, Zest from 1 lemon
Green: 1/2 Cup Cheesecake + 2 Bananas + 2 tsp Spirulina 
Blue-ish: 1/2 Cup Cheesecake + 1 1/4 Cup Blueberries (reserve 1/2 cup of this color) add additional blueberries as needed. Mine was more purple... but still tasty! 
Indigo: 1/2 Cup Reserved Blueberry Cheesecake + 3/4 Cup Blackberries
Violet: 1/2 Cup Cheesecake + 1 banana + 2 blackberries (more as needed)

Top as desired, I used fresh fruit that was leftover from making this.

Peaceful Preparation: 

1. Make crust, combine in food processor until sticky. Prepare your favorite pan. I used a spring-form pan, sprayed and lined with parchment paper, an X pattern to use as handles to lift it off the base and a circle on the base to avoid any sticking. You can also use an 8x8, a loaf pan or 12 silicone cupcake liners. Press into preferred mold. Place in freezer.
2. Blend cheesecake base until excessively whipped and smooth, set aside.
3. ​Make one color at a time, start with red and finish with violet. For the red, add the ingredients to the food processor and process until smooth. Pour on top of the crust, spread it out evenly and swirl or shake to settle. Freeze until firm or tacky, about 30-60 minutes.
4. Wash the base and once the red layer is tacky, make the orange and pour on top. Repeat until done.
5. Freeze until firm 6-8 hours, easily done overnight. Remove, decorate, thaw as desired and serve. YUM!