Creamy Vegan Cherry Cheesecake
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 9 pieces 1x
- Category: Dessert
Ingredients
Scale
- For the Crust:
- 7 Cherry Walnut Cinnamon Thunderbird Bars
- For the Cheesecake:
- 1 1/2 cups raw cashews, soaked overnight
- 1 cup full-fat, canned coconut milk
- 1/2 cup pure maple syrup
- 1/4 cup lemon juice
- 2 tablespoons coconut oil
- For the Cherry Topping:
- 12 oz frozen cherries
- 1 tablespoon cornstarch
- 1/4 cup coconut or date sugar
- 1/4 cup water
Instructions
- Spray an 8×8 baking dish with cooking spray. Unwrap the bars and mash them together into a large ball. Working with the large ball, press the bar mixture into the baking dish until it evenly coats the bottom. Let sit in the freezer while you make the filling.
- Place the ingredients for the cheesecake in a blender. Blend until smooth. Pour over the crust. Freeze the cheesecake for at least 6 hours until set. It can then be cut into bars and kept in the fridge until serving. If your cheesecake is frozen longer than 6 hours, let it sit at room temperature for 20 minutes before serving.
- While the cheesecake freezes make the cherry topping. Place all the ingredients for the topping in a saucepan set over medium heat. Heat, stirring constantly at first until the cornstarch and sugar are dissolved. Continue to cook until the mixture comes to a simmer. Let it simmer for 2-3 minutes until thick and bubbly. Pour into a bowl and chill until serving.
- Serve each slice of cheesecake topped with the cherries. Enjoy!
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