Vegan cherry cheesecake
All the creamy decadence of classic cheesecake, tailored for the plant-based (or just health-conscious) crowd.
The beauty of this vegan cherry cheesecake recipe is that all the ingredients are high quality, good for you, and can be eaten raw. If you don’t feel like baking and want to try it raw, go for it. Simply press the crust ingredients tightly into the pan, pour filling over it, and refrigerate to harden overnight. It will be a looser consistency than if baked, but will still taste fresh and delicious!
- 3/4 cup oats
- 3/4 cup almonds
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- Dash of cinnamon
- 2 1/2 cup raw cashews, soaked overnight
- 1/2 cup coconut cream
- Juice of 1 large lemon (about 1/4 cup)
- Dash of sea salt
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 1 cup cherries, pitted and chopped
- 2 cups cherries, halved and pitted
- 2 cups sweetened coconut cream, whipped
Preheat oven to 350. Line an 8” springform pan with foil and coat with coconut oil or non-stick spray.
Discard soaking water from cashews, rinse and drain. Set aside.
Process almonds, oats, salt and cinnamon until almonds are in fine pieces. Add maple syrup and coconut oil in drizzles and blend just until combined (you may not need to use it all – you just want the ingredients to stick together and hold).
Press crust mixture into 8” springform pan. Bake for 10 minutes, and remove from oven. Lower oven temp to 325.
Combine cashews, coconut cream, lemon juice, sea salt, vanilla and maple syrup and process until smooth. Scrape down the sides with a spatula and process any larger bits.
Pour half of the filling over crust. Mix remaining filling mixture with one cup cherries in a food processor until fully processed. Pour into crust. Bake for 15-20 minutes, or until edges are golden.
Allow to cool, and then refrigerate to harden for several hours or overnight.
Spread whipped coconut cream over the top and garnish with cherry halves, and/or a couple cherries with stems in the center of the cake.