Raw vegan cherry vanilla cheesecake

Raw vegan cherry vanilla cheesecake




What do you do when you have 3 lbs. of cherries that you could’t possibly eat before you go on vacation? Make a cherry cheesecake, duh!



(Makes 12 muffin tin sized bites)


  • 1/2 c. cashews
  • 1/2 c. almonds
  • 2 tbsp. coconut flour
  • 3 tbsp. coconut oil
  • 1 tbsp. shredded coconut (optional)
  • 7-8 pitted medjool dates
  • 1 tsp. vanilla extract
  • a pinch of sea salt

Cashew cheesecake:

  • 1 1/2 c. cashews soaked overnight OR soaked in boiling water for 15 minutes.
  • 2 tbsp. coconut butter (omit if you don’t have or replace with 1/4 c. shredded coconut)
  • 5-6 dates soaked OR 2 tbsp. liquid sweetener
  • 1 tsp. vanilla extract or seeds from 1 vanilla bean
  • Juice of 1/2 lemon
  • 2 tbsp. water (or more if want a thinner consistency)

Cherry topping

  • 2 c. pitted cherries (I used a cherry pitter that I had bought from making cherry preservers. Worth the $10 investment)
  • 2 tbsp. water
  • 1 tbsp. arrowroot powder
  • juice of 1/2 lemon

How to:

For the crust

  1. Combine all ingredients in a food processor.
  2. Press into a muffin tin with or without a liner.
  3. Place in fridge.

For the cashew cream layer

  1. Combine all the ingredients in a blender, adding small amounts of water until desired consistency is reached.
  2. Pour evenly over crust in muffin tins.

For the cherry topping

  1. Add cherries, water and lemon in a saucepan and bring to a simmer.
  2. Continue to cook down on low heat until cherries become consistency of preserves.
  3. Pour evenly over cheesecake layer.
  4. Put in fridge and let sit about 30 minutes.



  1. These little cheesecakes are adorable!

    1. Author

      Thank you! They are really easy to assemble and are great to bring to a party.

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