Vegan and Gluten Free Cheesecake Topped with Cherries

Directions

1. Pulse all the base ingredients using a food processor, until the mixture is crumbly but sticky 

2. Line a rectangle or round tin with parchment paper, making sure the paper overhang 

3. Pour the walnut mixture into the pan, pressing it down to create the base. Place the tin in the freezer while you prepare the cheesecake mixture

4. Blend all the cheesecake ingredients into a blender and blend until fully smooth and creamy 

5. Pour over the walnut base and freeze for 3 hours or overnight 

6. For the topping, cook for 5 minutes of slow heat, the cherries, lemon juice and chia seeds. Then pour over the frozen cheesecake then return to freezer