Smooth, creamy and refreshing cheesecake filling with swirls of sweet raspberry
puree on a cheesecake base of oats and almonds.
Not exact matches
Coconut oil and nut
puree rely
on cold to stay set — you'll find this the case with pretty much any raw pie or raw nut - based
cheesecake.
If you don't want to get that fussy, or don't have a need to make each bar look like it has a red dot
on it, I would suggest just taking the strawberry
puree and spoon it
on top of the
cheesecake and then swirling it around with a knife.
Then I dropped a few teaspoons of strawberry
puree on the top of the
cheesecake already in its tin.
Using a small spoon, drip dots of the
puree on top of the
cheesecake filling and then use the handle of the spoon or a chopstick to swirl the
puree around.
You should end up with, depending
on the size of your pumpkin, several portions of pumpkin
puree that you can freeze and pull out when the mood strikes for pumpkin pie, pumpkin
cheesecake, pumpkin pancakes, muffins, loaves, etc..