Raw vegan cherry vanilla cheesecake

Raw vegan cherry vanilla cheesecake

 

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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!

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(Makes 12 muffin tin sized bites)

Crust:

  • 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.

 

2 Comments

  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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