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June, 24th 2018

Fermented Almond Berry Swirl Cheesecake (birthday, vegan, paleo, keto)

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Fermented Almond Berry Swirl Cheesecake (birthday, vegan, paleo, keto) is the perfect dessert for any celebration and this week we are celebrating two things. The blogs 1 year birthday, and my birthday! We can also throw on the celebration of summer is finally here. It’s my absolute favorite season with the long beach days, late sunsets, yoga in the park mornings, jumping in the water and the list could go on and on. Of course, I love June because it’s my birthday too.

birthday fermented almond cheesecake

Let’s jump into the reason you are probably here in the first place! Did someone say cheesecake? A couple of months ago I went to a vegan cheese workshop, cheese that is made out of nuts or seeds. Due to my preference for almonds, I decided to experiment with this recipe a bit. You can use any nuts or seed of your course that you feel comfortable experimenting with. Also to be honest I wasn’t going to post this recipe since it is a little more advanced with the fermentation process. Therefore if you want to use an already made vegan cheese please feel free to try. Some brands like Kite hill cheese might just do the trick.

birthday fermented almond cheesecake

I personally absolutely love the fermentation process. It’s such a thrill when it ends up turning out. 🙂 For the coloring, I used a combination of different superfood powders for natural coloring, and also added benefits. Unicorn Superfoods was nice enough to send over some pretty colors for me to try. They ended up working wonderfully and highly recommend them if you are on the market, I used the berrylicious. Otherwise, for the blue, I stuck to my usual using Blue Majik from e3live.

Fermented Almond Berry Swirl Cheesecake (birthday, vegan, paleo, keto) notes:

Fermented Almond Berry Swirl Cheesecake (birthday, vegan, paleo, keto) Print
prep time
20 minutes
cook time
Freeze overnight minute
total time
20 minutes
8 slices of cheesecake
What You Will Need


Fermented Almond Cheese:

Cheesecake filling:

Colorful Swirl:



  1. Ferment your cheese by soaking your almond overnight, peel off the skins
  2. Blend almonds until smooth.
  3. Add the probiotic and blend to combine.
  4. Wrap in cheesecloth or place in a bowl covered with a towel, and dehydrate at 85 for 24 hours.
  5. You can also leave out in air temperature in a bowl with a strainer.
  6. Make your crust. 
  7. Press crust into a 9-inch springform pan.
  8. Place in freezer while you prepare your fillings.
  9. Make your filling by blending all filling ingredients except for melted coconut oil until smooth.
  10. If it is too thick, start adding the rest of the nut milk.
  11. Then add oil and continue to blend until well combined.
  12. Make the berry swirl by grabbing half the filling about 1 cup into two 1/2 cup portions.
  13. With one of the portions mix it with e3live and half the melted coconut oil until smooth.
  14. With the other half mix with the berry powder and blueberries until smooth
  15. Then add oil and continue to blend until well combined.
  16. Take your crust out of the freezer fill the bottom of the pan with the plain filling.
  17. Top with the purple and blue fillings & use a fork to swirl the colors to your preference. 🙂
  18. Cover & freeze overnight.
  19. When ready to eat, leave out in room temperature for about 15 minutes to soften than cut yourself and friends a slice.
  20. ENJOY!!!

birthday fermented almond cheesecake

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