Coconut Crust Berry Swirl Cheesecake

Crust:

• 1.5 cups shredded coconut
• 1/2 cup of any nuts
• 1 cup of dried fruit or dates
• pinch of salt
• 4 tablespoons of melted coconut oil
• 1.5 tablespoons of honey

Cheesecake Filling:

•  2 cups of cashews
• 120 grams of cocoa butter/coconut oil mix
• 10 dates
• 3 tablespoons of sweetener
• pinch of salt
• 1 oz lemon juice
• 3/4 cup of water + more for consistency

Berry Filling:

• 4 cups of fresh or frozen fruit or berries
• 2 oz of lemon juice
• sweetener to taste
• 1/2 cup of water if frozen fruit

Process the crust dry ingredients and mix together along with coconut oil and honey. Spread out in form and place in the freezer for a few minutes. Add the cheesecake filling ingredients to the blender and mix until smooth. Pour the filling onto the crust and place into the freezer again. You don't have to wash the blender for the berry filling, just place the ingredients for the berry filling into the blender and blend until smooth. Place in chunks on the cheesecake filling and swirl the two mixes in different motions (you can do diagonal or small circles). Freeze until firm and store in the refrigerator if eating within 1-2 days, otherwise store in the freezer until ready. Defrost in the refrigerator for about 3 hours  to serve.

Here is the final product (I split the recipe into two and made two cakes; one with strawberry the other with mango):