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
- 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)
- 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
For the crust
- Combine all ingredients in a food processor.
- Press into a muffin tin with or without a liner.
- Place in fridge.
For the cashew cream layer
- Combine all the ingredients in a blender, adding small amounts of water until desired consistency is reached.
- Pour evenly over crust in muffin tins.
For the cherry topping
- Add cherries, water and lemon in a saucepan and bring to a simmer.
- Continue to cook down on low heat until cherries become consistency of preserves.
- Pour evenly over cheesecake layer.
- Put in fridge and let sit about 30 minutes.