You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Virgin Bloody Mary Swirl Cheesecake

Posted in on 2015-06-05
Virgin Bloody Mary Swirl Cheesecake
Difficulty 5 minutes Serves
Something out of the ordinary can still be delicious. This cheesecake by Brandi Doming of is creamy, sweet, tangy and has a hint of unexpected Bloody Mary flavors swirled into it. Just a touch of the Bloody Mary flavor will certainly make this a memorable cheesecake! Enjoy!


  • 2 cups raw pecans (224 g) (Or do half pecans and half almonds-that combo tastes AMAZING)
  • 2 1/2 tablespoons pure maple syrup
  • Scant 1/4 teaspoon fine sea salt (do not omit!)
  • 2/3 cup raw cashew butter
  • 1/2 cup pure maple syrup
  • 1 cup "lite" canned coconut milk, shaken well first
  • 1/4 cup fresh lemon juice
  • 1 tablespoon vanilla
  • 1/4 teaspoon fine sea salt
Bloody Mary Swirl (Optional for those who dare. For a strong taste, you can always double and/or adjust ingredients)

  • 1 tablespoon tomato paste, not sauce/juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon cashew butter
  • 1 1/2 teaspoons lemon juice
  • 1-3 dashes of tobasco sauce, totally depending on your preference, it gets hot quick so beware
  • Optional add-ins: pinch of celery salt, black pepper, horseradish, olive juice, vodka (I only did celery salt)

Optional: If you want a Bloody Mary to serve alongside, here is my virgin concoction: (Serves 2 tall glasses or 4 short)

  • 2 cups tomato juice, not sauce
  • 2 tablespoons lemon juice
  • few pinches of celery salt
  • 3-5 dashes of tobasco sauce (totally adjust to preference)
  • 2-4 teaspoons olive juice from a jar of Spanish olives
  • Optional: extra salt & pepper, horseradish, vodka if desired
  • Garnish with celery, lemon slices and olives


  • You don't need to soak any nuts or need a high powered blender for this cheesecake! Add the pecans/nuts to a food processor and pulse/blend until it is in fine crumbs. Add the salt and pulse again. Add the syrup and pulse just until it forms large, sticky clumps. Lightly spray/grease an 8 inch spring form pan and press the crust mixture flat and even on the bottom and going halfway up the sides. Don't forget to press and smooth and indention around the edges. Place in the freezer while you make the filling.
  •  Add all of the "filling" ingredients to a large bowl and whisk really well until completely smooth. Pour over the prepared crust. Place in the freezer for 1 hour only, just until it is starting to firm up. If you try to add the swirl before, it will just sink to the bottom.
  • Mix the "swirl" ingredients in a cup well with a fork. Drop spoonsfuls around the cheesecake and pull with a knife or toothpick, carefully, to create a slight swirl effect. Place in freezer until solid, 5-8 hours or overnight is best. Remove and let thaw about 15 minutes before slicing. Place back in the freezer right away after slicing, as it will start to soften as room temp. I garnished the edges of mine with celery curls.