Raw Cherry Almond Cheesecake
Raw Cherry Almond Cheesecake | VG | GF | RSF | RAW |
Ingredients
Crust ~
1 cup medjool dates
1 cup raw almonds
1/2 cup almond flour
1 teaspoon almond extract
pinch of salt
Base ~
2 1/2 cups frozen cherries
2 cups raw cashews (soaked at least 4 hours or in boiling water for 5 minutes)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons date syrup (maple syrup or agave would also work)
pinch of salt
Instructions
First start by making the crust. In a food processor, add the raw almonds and pulse until they are ground up with some larger pieces remaining. Add in the pitted medjool dates, almond flour, almond extract, and pinch of salt. Process everything until a sticky dough begins to form. You may need to stop and scrape down the sides once and process again to get everything to form together.
I used an 8 inch springform pan for this but use any size you have, the thickness of the cheesecake will differ depending on the size of pan used. If you don’t have a springform pan, you can use another dish of similar shape and size. Press the dough into the pan and spread into an even compact layer. Place in the freezer while you make the base layer.
In a high speed blender, add in the soaked (and drained) cashews, frozen cherries, vanilla and almond extracts, date syrup (maple or agave would also work), and pinch of salt. Blend everything until smooth and creamy. Feel free to add in more sweetener if you’d like the base layer to be sweeter. You could also add in some fresh lemon juice for tartness. If the mixture is too thick, add in a splash of non dairy milk or water to get things blending smoothly. This might be the case depending on the blender you’re using.
Pour the cherry mixture over the crust and spread into an even layer. Place in the freezer for at least 4 hours or overnight to ensure it is fully set.
Decorate the cheesecake however you like. I used extra cherries, shredded coconut, and crushed almonds. Some crushed pistachios and cacao nibs would also be great! Let the cheesecake thaw on the counter for 15-20 minutes until it softens a bit. Cut into slices and enjoy! Keep stored in the freezer.
