Raw Cherry ‘Cheesecake’

Raw Cherry Cheesecake + Gluten Free + Michelle Nutrition + Michelle Tirmandi + Holistic Nutritionist in Toronto

Raw Cherry ‘Cheesecake’

This yummy dessert doesn’t actually contain any cheese, or even any animal products for that matter. It’s the cashews that actually give it a cheese-like texture, but I will be honest in saying that although it’s super tasty, it isn’t exactly the same as cheesecake. My husband thinks that it should be called ‘cashew cake’ in order to put it in a class of it’s own. Cheese or not, this cake includes many healthy ingredients along with a good dose of sweetness making it a wholesome summer dessert choice! Feel free to also change up the cherries with raspberries, strawberries or whatever other fresh fruit you may have on hand!

Crust:

  • 1 cup medjool dates, pitted
  • 1/2 cup raw pecans
  • 1/2 cup raw walnuts
  • pinch sea salt

Middle:

  • 2 cups raw cashews, soaked for 4+ hours or overnight
  • 1/2 cup coconut oil, melted
  • 1 large lemon, juiced
  • 1/2 cup canned coconut milk (full fat)
  • 1/2 cup maple syrup
  • 1 tsp pure vanilla extract

Top:

  • 1 1/2 cups fresh cherries + juice (or 1/4 cup water)
  • 3 Tbsp chia seeds
  • 1 tbsp maple syrup

Raw Cherry Cheesecake + Michelle Tirmandi + Holistic Nutritionist + Toronto Nutritionist

Instructions:

Makes ~ 24 mini cheesecakes. Feel free to also use 2 pie trays in place of 2 muffin trays.

  1. Place the can of coconut milk in the fridge upside down (this allows the fat to rise to the top so it can be used to make the middle layer creamier. If you don’t have time to do this, do not worry it will be ok to use the coconut milk as is!)
  2. Line two muffin trays with muffin cups.
  3. Add the dates to a food processor, process in to smaller bits.
  4. Add the nuts and sea salt to the food processor and process with the dates until a sticky crumble is formed (you should be able to roll it in a ball and have it stick together).
  5. Press the sticky date and nut mixture in to the base of the muffin cups and place in the freezer (wet your fingers if you find the mixture is sticking to your hands or use a spoon to press down the mixture).
  6. Rinse the food processor.
  7. Melt coconut oil.
  8. Remove the can of coconut milk from the fridge and use the thicker, creamier parts that have risen to the top.
  9. Mix all of the ingredients for the middle later together in the food processor until smooth. Taste and add more maple syrup if desired.
  10. Remove the muffin trays from the freezer and spoon the mixture on top of the crust. Return to the freezer for ~ 20 minutes.
  11. Add the cherries and cherry juice (or water) to a saucepan on the stove and heat for 3-4 minutes. Save a few full cherries for placing on the top of the mini cakes at the end.
  12. Stir in maple syrup and chia seeds being careful not to burn. Allow the sauce to thicken slowly (you may need to adjust the temperature).
  13. Spoon berry mixture on to the tops of the mini cakes and add remaining cherries.
  14. Freeze for 2-4 hours and remove for at least 10 minutes before serving.
  15. Enjoy!

 

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