Purple Cheesecake on Shredded Pastry

Purple Cheesecake is such a piece of art! We all eat with our eyes first, and a colorful dish such as this creates a gourmet essence. With the simplicity of the making, the combination of the crunchy "nest" and the creamy purple cheese is so divine! The flavors of the sweet blueberries and the salted pistachio are so delicious! I personally love to eat sweet and salty food, I think that the flavors complement each other in a perfect way.

"Shredded pastry" is very common in middle eastern cuisine. you can find it in mediterranean grocery stores in the freezer section. It is the yummiest and crunchiness pastry ever!  

Ingredients

Shredded pastry dough, thawed, 8 oz / 227 g

6-8 teaspoons coconut oil, melted

6-8 teaspoons brown raw sugar 

Filling:

1 cup frozen and thawed blueberries, drained

1 package of vegan cream cheese 8 oz / 227 g

6-7 leaves of fresh mint

1 lemon, Zest and juice 

3 tablespoon pure maple syrup

1/3 cup cashews, soaked overnight and drained

Topping:

1/4 cup pistachio, roasted and salted, chopped

6 strawberries, cut into small pieces

Directions

Heat oven to 375 F.

Take 6-8 baking cups, and spread the dough with your hands into each cup. Then, pour 1 teaspoon coconut oil in each cup, try to spread it as much as possible, and then sprinkle 1 teaspoon of raw sugar on each cup. 

Bake in the oven for about 20 minutes, or until the edges gets golden brown.

Remove from the oven and let it cool on a cooling rack.

Filling:

To the food processor, add the blueberries, cream cheese, mint, lemon, pure maple syrup and cashews. Process until very smooth. Place in the fridge to set and cool for about an hour.

Assemble just before serving. (because you don't want the pastry to get soggy). 

Take a few spoonfuls of the purple cheese, place on the pastry cup, then sprinkle with pistachios & strawberries and serve.