Cherry Pecan Vegan Cheesecake Recipe
This cherry cheesecake recipe is gluten-free and vegan and made with a variety of nutrient dense real, whole food ingredients.
Servings: 12
Ingredients
- 1 cups Pecans
- .5 cups Gluten-free oats
- .5 cups Shredded coconut
- 1 tsp Cinnamon
- 1 tsp Cardamom
- 1 tsp Vanilla extract
- 1 Generous pinch of sea salt
- 5 cups Cashews, soaked in water overnight, then drained & rinsed
- 30 oz (2 cans) of full fat coconut milk
- 2 tbsp Coconut butter
- Optional: Add a sweetener to the cheesecake layer, about a ¼ - ½ cup of any natural sweetener, such as coconut sugar or honey. I prefer this recipe unsweetened because the coconut cream provides a nice subtle sweetness.
- 2 cups Pitted cherries
- 2 tbsp Fresh squeezed lemon or lime juice
- 1 tbsp Cornstarch or arrowroot powder
- Pitted sliced cherries & pecan halves (use a little or as many as you like!)
Instructions
- The Day Before: Add 5 cups raw cashews into a large bowl and add water until the cashews are fully submerged, cover and place in the fridge.
- Also place in the refrigerator two cans of full fat coconut milk.
- Day Of: Begin by making the crust; add all crust ingredients into a food processor and pulse for at least 60 seconds, until the mixture becomes sticky enough to easily hold together when squeezed between your fingers.
- Spread crust mixture even across the bottom of a springform cake pan and press down with your hand.
- Next, make the cheesecake layers. Remove the cans of coconut milk from the refrigerator.
- Using a spoon scoop out only the solidified coconut cream layer at the top. Save the coconut water for smoothies!
- Add the soaked cashews, coconut milk cream, coconut butter and optional sweetener (do not add the cherries yet!) into a food processor and pulse for 2-3 minutes until the mixture becomes silky smooth.
- For safety, remove the top and unplug the food processor, then carefully scoop out half of the mixture and set aside.
- Add the pitted cherries to the remaining half of the mixture.
- Plug the the food processor back in, add on the lid and pulse until the cherries are fully blended into the mixture. This will create a creamy white layer and a creamy red-purple cheesecake layer!
- Add the plain white cheesecake mixture into the springform pan on top of the crust and spread out evenly.
- Next add the cherry layer and spread out evenly, give the pan a few taps on the counter to help the layers settle.
- Place in the freezer for at least 6 hours or ideally overnight before removing from the springform pan and topping with cherries and pecan halves.
- Keep stored in the freezer or fridge! If stored in the freezer, let the cheesecake sit on the counter for 5 - 10 minutes before enjoying.
- To make the sauce: add all sauce ingredients to a small blender and blend until smooth.
- Then simmer in a saucepan over low heat on the stovetop for 3 minutes, stirring constantly. Remove from heat and pour into a small dish, sauce will thicken as it cools.
- Drizzle on top of cheesecake slices, enjoy!