Cherry Cheesecake

Cherry Cheesecake | VG | GF | RSF |

Ingredients

Crust ~

• 2 cups almond flour

• 1/3 cup coconut sugar

• 1/4 cup coconut oil

• 1/4 cup water

• 1 tsp vanilla extract

• pinch of salt

Base ~

• 1 1/2 cup (1 can) coconut cream

• 1 cup vegan cream cheese (I used Miyoko’s)

• 3/4 cup coconut sugar

• 3 tbsp arrowroot

• 2 tbsp lemon juice

• 2 tsp vanilla extract

• pinch of salt

Topping ~

• 2 cups frozen cherries

• 1 tbsp date syrup

• 1 tbsp chia seeds

• 1 tsp arrowroot

Instructions

1. Pre heat oven to 350 and line an 8 inch spring form pan with some parchment paper. Grease the parchment paper with a little coconut oil.

2. Start by making the crust. In a large bowl, add in the almond flour, coconut sugar, melted coconut oil, water, vanilla, and salt. Combine everything well until it sticks together and forms a dough.

3. Spread the dough into the spring form pan and press down into an even layer. Bake at 350 for 10-12 minutes.

4. In a high speed blender, add in the coconut cream, vegan cream cheese, coconut sugar, arrowroot, lemon juice, vanilla, and salt. Blend on high until smooth. Taste and adjust based on personal preference (more sugar for sweetness, more lemon juice for tartness, etc).

5. Pour the cheesecake filling over the crust and bake at 350 for 45 minutes. It should be golden brown on top but still slightly jiggly in the center. It will set in the fridge. Place in the fridge over night or for at least 4 hours.

6. For the cherry topping, add the frozen cherries into a saucepan over medium heat along with the date syrup, chia seeds, and arrowroot. Add in a little water and mash up the cherries. Let it come to a low boil and mix well. Remove from heat and let cool. It will thicken as it cools down.

7. Pour the cherry topping over the cheesecake, cut, and enjoy! Keep stored in an airtight container in the fridge for up to a week.