no bake vegan cinnamon swirl cheesecake made with my absolute favorite cashews for the filling! These blend so well for a smooth filling plus they’re sprouted which makes them easy to digest!🤍🧸 recipe: CRUST: 1 cup walnuts 4 medjool dates ½ teaspoon cinnamon ⅛ teaspoon salt 1 ½ tablespoons water FILLING 2 cups cashews ½ cup melted coconut oil ½ cup maple syrup 4 tablespoons lemon juice ¼ teaspoon salt CINNAMON TOP ¼ cup runny almond butter ¼ cup maple syrup 1 teaspoon vanilla 1 ½ teaspoons cinnamon blend crust ingredients and press into a pan, top with filling and cinnamon topping, use a butter knife to swirl & set in the freezer for 4-5 hours before slicing! (This can be stored in the fridge covered for a week & frozen for three months)🤍🧸💌 LTKHome LTKSeasonal LTKGiftGuide