I really couldn’t decide what to call this decadent little thing so I settled on
Purple Lemon Haze Cheesecake.
It’s purple because of the blueberries, beet powder, and Japanese Sweet Potatoes. This beautiful thing is rich with tangy, delicious lemon. It’s a bit hazy because it’s an ombre design! And, well, it’s a cheesecake. Cute, huh? I agree.
This cheesecake takes a little bit of time to make so definitely plan ahead. It’s perfect for holidays and parties, or just to have a healthy treat on hand for whenever you have that sweet tooth. It’ll keep in the freezer for a couple of months or more if stored properly in an airtight container. Check out the YouTube below for a visual aide to get you going, and let’s get started. Please don’t forget to Like the video and Subscribe 🙂
Preparation Tips for Making Purple Lemon Haze Cheesecake
Check the ingredient list below to make sure you have everything you need. I’ve listed the ingredients by layer, so they aren’t in their ‘traditional full quantity on one line layout’. For example, dates are listed twice so be sure to combine the quantities to see how much you need in total.
Cook your sweet potatoes the day before and set them in the refrigerator until you’re ready to use them. Why are we using these? Well, first off they’re absolutely delicious. Secondly, they are really, *really* healthy. Here’s some fancy science for you to check out in your free time. (Bippity)… (Boppity)…(Poo)
(Yes, I said Poo. Because sweet potato has a positive impact on the prevention of constipation, and defecation satisfaction. Yes, the study literally says that. I know, I’m dying too 😆)
Get some water boiling on the stove and turn it off. It’ll stay hot for a while so that’s okay. Make sure you have enough to completely cover the dates and cashews.
Zest and juice the lemon but be sure to set aside 1 TB of lemon juice for later. Put the chia seeds in the remaining juice so that they can get started on absorbing the flavor.
Using frozen berries might make the cheesecake too wet and have a difficult time maintaining form. Fresh is best in this dish. The Japanese Sweet Potato does help the cheesecake keep shape though. I’ve made some recipes that this seems to be an issue- the cheesecake sort of ‘melts’ when you remove it from the freezer. We definitely don’t want that, do we?
This dessert can be enjoyed by virtually anyone. It does have nuts but outside of that, it’s pretty hypo-allergenic. The Purple Lemon Haze Cheesecake is Vegan, Gluten Free, Soy Free, Sugar Free (other than natural sugars in dates, berries, etc.), and can definitely be tried Oil Free. I have not made it without oil but if it is something you can’t/won’t have in your diet, I don’t think it’ll make/break the treat. It does help with the creaminess of the cake, which is absolutely perfect if I do say so myself.
Honestly, it’s so damn delicious and healthy it could very well be the meal and dessert in one. Though, if you *do* want dinner beforehand, I’d recommend this tasty, easy-to-make Chick’n Caesar Salad. I’ll carry on forever if I don’t stop here so just go ahead and give it a go. Let me know how you liked it in the comments below, and as always, my feelings won’t be hurt if you share the recipe 😉
Purple Lemon Haze Cheesecake