Vegan and Gluten Free Cheesecake Topped with Cherries
Light and refreshing vegan and gluten free cheesecake. Topped with delicious cherries
Vegan and Gluten Free Cheesecake Topped with Cherries
Whitworths Sugar
6
20 minutes
3 hours
Dessert
Delicious, guilt free cheesecake, fully vegan and gluten free
Ingredients
Cheesecake base
- 1 cup of Walnuts
- 4 Soft Dates
- 1 Tbsp of Coconut Oil
- 1/2 Tsp of Salt
Cheesecake
- 1 1/2 cup of Cashews, soaked for 4 hours then drained
- 1/2 cup of Full Fat Coconut Milk
- 1/4 cup of Fresh Lemon juice and zest
- 1/4 cup of sugar syrup
- 2 Tsp of Vanilla extract
- 1/2 Tsp of Sea Salt
Cherry topping
- 300g to 400g of Frozen Cherries
- 1 Tbsp of Chia Seeds
- Juice of 1/2 a lemon
Directions
Pulse all the base ingredients using a food processor, until the mixture is crumbly but sticky
Line a rectangle or round tin with parchment paper, making sure the paper overhang
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
Blend all the cheesecake ingredients into a blender and blend until fully smooth and creamy
Pour over the walnut base and freeze for 3 hours or overnight
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