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Cherry Chocolate Cheesecake (Raw, Vegan)

December 21, 2016

Cherry Chocolate Cheesecake (Raw, Vegan) by Plantbased Baker

Chocolate covered cherries have been a Christmas staple in my household for as long as I can remember, and they’re definitely one of my favorites! I mean who can resist a sweet cordial cherry covered in rich chocolate? Not me, that’s for sure. So I was super excited to create a healthier version of the classic combo for Christmas this year. I decided to make a raw cherry chocolate cheesecake because, well, I just love raw cheesecakes. They’re simple, fun to decorate and so delicious!

This vegan cheesecake is loaded with beneficial ingredients like cherries and cacao, so you don’t have to feel guilty about indulging this holiday season. Cherries are full of antioxidants, fiber and vitamin C, and cacao is packed with antioxidants (20 times more than blueberries!), iron, calcium and magnesium. It’s also a natural mood elevator, so this cake is guaranteed to create smiles all around!

Cherry Chocolate Cheesecake (Raw, Vegan) by Plantbased Baker Cherry Chocolate Cheesecake (Raw, Vegan) by Plantbased Baker

I added some Miracle Reds superfood powder from MacroLife Naturals to my cherry filling for a brighter color and a little extra health kick, but the cake would still taste great without it. You may just need to adjust the amount of sweetener you use. I finished my cake off with extra cherries, dark chocolate, pistachios and a bit of mint, but feel free to get creative with your toppings.

I hope your friends and family enjoy this pretty plant-based cheesecake as much as mine did! Merry Christmas!

Cherry Chocolate Cheesecake (Raw, Vegan)

December 21, 2016

Makes: 1 9-in Cheesecake


Ingredients:

Crust

  • 1 cup pitted dates, soaked and drained
  • 1 cup raw almonds
  • ¼ cup cacao powder
  • ¼ cup pitted cherries

Chocolate Cheesecake Layer

  • 2 cups raw cashews, soaked and drained
  • ¼ cup + 3 Tbsp. cacao powder
  • ¼ cup + 2 Tbsp. coconut oil, melted
  • ⅔ cup maple syrup
  • 3 tsp. vanilla extract
  • 1 Tbsp. coconut butter, melted
  • 2 Tbsp. water
  • ¼ tsp. salt

Cherry Cheesecake Layer

  • 1 ¼ cup raw cashews, soaked and drained
  • 1 cup pitted cherries
  • ¼ cup + 1 Tbsp. maple syrup
  • 3 Tbsp. coconut oil, melted
  • 3 Tbsp. fresh squeezed lemon juice
  • 1 tsp. vanilla extract
  • 2 Tbsp. Miracle Reds superfood powder
  • 1 Tbsp. water
  • ⅛ tsp. salt

Toppings

  • Fresh cherries
  • Dark chocolate
  • Pistachios
  • Mint leaves

Directions:

For the Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Place almonds in a food processor and process into a meal.
  • Add the cacao powder and pulse together.
  • Add the dates, after soaking and draining, and cherries and blend until a sticky dough forms.
  • Press mixture into bottom of lined, 9-in spring form pan and set aside.

For the Chocolate Layer

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with coconut oil, maple syrup and vanilla extract. Blend until creamy.
  • Add cacao powder, coconut butter and salt to the mixture and blend until smooth.
  • Slowly add water and blend until mixture reaches creamy consistency. Spread the chocolate mixture over the crust and place in the freezer to set while making the cherry layer, about 15-20 minutes.

For the Cherry Layer

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with coconut oil, maple syrup, lemon juice and vanilla extract. Blend until smooth.
  • Blend cherries separately then add to the cashew mixture and blend together.
  • Slowly add Miracle Reds superfood powder and salt until mixture reaches desired color and flavor.
  • Slowly add water and blend until mixture reaches creamy consistency.
  • Pour the cherry filling over the set chocolate layer.
  • Cover and place in the freezer to set for 4-6 hours, or overnight for best results.

Allow cheesecake to thaw at room temperature for about 15 minutes before adding your toppings, slicing and serving! Store in the freezer for up to two weeks.


Notes

  • Line your spring form pan with non-stick parchment paper or saran wrap for easier removal.
  • Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.
  • Melt coconut butter by filling a container with hot water and setting jar in it until the butter melts, about 20 minutes. Allow butter to cool to room temperature before using.

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About Me

Hi there! I’m Sara – a 26-year old marketing professional with a passion for plant-based baking on the side.

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