Fresh cherries are only in season for a flash, so you’ll want to enjoy this sweet and sour cherry cheesecake while you can!

Cherry Cheesecake With Almond Oat Crust

Vegan, Dairy Free

18x18cm cake tin with removable bottom. 

Ingredients

Crust:

• 90g oats*
• 90g raw almonds*
• 6 Tbsp. coconut sugar*
• 2 Tbsp. cocoa powder*
• 1/4 tsp pink salt*
• 4 Tbsp. melted coconut oil*

Plain Cheesecake Layer:

• 100g raw cashews* (soaked 4-6 hours and rinsed) 
• 1/2 cup (120ml) coconut cream
• 3 Tbsp. melted raw cacao butter* 
• 3-4 Tbsp. maple syrup*
• 2 Tbsp. lemon juice
• 1 tsp lemon zest
• 1/4 tsp vanilla bean paste 
• Pinch of pink salt*

Cherry Cheesecake Layer:

• 100g raw cashews* (soaked 4-6 hours and rinsed) 
• 150g pitted cherries*
• 3 Tbsp. melted raw cacao butter*
• 3-4 Tbsp. maple syrup*
• 2 Tbsp. lemon juice
• Pinch of pink salt*

*Available at Naked Foods

Method

1. Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
2. Add melted coconut oil into the food processor and process until it becomes like wet sand.
3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 16-18 min or or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
4. Put every ingredient for the plain cheesecake layer in a high-speed blender and blend well. Add more sweetener or lemon juice if you want. Layer it over the crust and freeze it until set.
5. Repeat the same process for the cherry cheesecake layer. Freeze it overnight.
6. Remove the cake from the tin and garnish with fresh cherries and whipped coconut.

Have you made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning food photos and recipes. 

Minako Umehara – @365cleaneats