Simple Cherry Cheesecake Dessert (Dairy-Free) Recipe
This Simple Cherry Cheesecake Dessert is a delightful dairy-free alternative to the classic cheesecake. It features a creamy, cashew-based filling and a vibrant cherry topping, making it perfect for those with lactose intolerance or who follow a vegan diet. This dessert is not only delicious but also nutritious, packed with healthy fats and natural sweetness.
Equipment
- Blender or food processor
- Mixing bowls
- 9-inch springform pan
- Spatula
- Measuring cups and spoons
- Small saucepan
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- Pinch of salt
Filling
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla extract
Cherry Topping
- 2 cups fresh or frozen cherries (pitted)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Prepare the Crust
- In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt.
- Mix until well combined and press the mixture evenly into the bottom of a 9-inch springform pan.
- Place the crust in the refrigerator to set while preparing the filling.
Blend the Filling
- Drain and rinse the soaked cashews.
- In a blender or food processor, combine cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, and vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
Pour and Set
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Place in the freezer for about 2-3 hours or until firm.
Prepare the Cherry Topping
- In a small saucepan, combine cherries, maple syrup, and lemon juice.
- Cook over medium heat until the cherries release their juices, about 5-7 minutes.
- Stir in the cornstarch mixture and cook until the topping thickens, about 2-3 minutes.
- Allow to cool completely.
Assemble
- Once the cheesecake is firm, remove it from the springform pan.
- Spread the cooled cherry topping over the cheesecake.
- Refrigerate for at least 1 hour before serving.
Notes
Tips
- Soaking Cashews: Soak the cashews overnight or for at least 4 hours to ensure a smooth filling.
- Coconut Cream: Use the thick part of canned coconut milk; refrigerate the can overnight and scoop out the cream.
- Serving: Let the cheesecake sit at room temperature for about 10 minutes before serving for the best texture.
- Storage: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month.