No-Bake Chocolate Cherry Cheesecake

This beautiful Chocolate Cherry Cheesecake by 365CleanEats is silky, smooth and so easy to make! A chocoholic's dream!



150g your choice of Vegan Biscuits

3 Tbsp. Raw Cacao Powder ⁣⁣

3 Tbsp. Desiccated Coconut⁣⁣

3 Tbsp. melted Raw Cacao Butter ⁣⁣

⁣⁣Chocolate Cherry Cheesecake Filling:⁣

120g raw Cashews (soaked 4-6 hours and rinsed) ⁣⁣

150g fresh Cherries⁣ (OR frozen cherrie, defrosted)⁣

3 Tbsp. melted Raw Cacao Butter⁣⁣

5 Tbsp. Maple Syrup⁣⁣

3 Tbsp. Coconut Cream or full fat Coconut Milk⁣⁣

3 Tbsp. raw Cacao Oowder ⁣

2 Tbsp. Lemon Juice ⁣

1 tsp Zemon Zest ⁣

1 tsp chopped fresh Rosemary ⁣⁣

1/16 tsp Pink Salt⁣⁣

17 pitted fresh or frozen Cherries to place inside the filling ⁣⁣

Chocolate Coconut Whipped Cream:⁣

1 can Coconut Cream or full fat Coconut Milk⁣

2-3 Tbsp. raw Cacao Powder ⁣

2-3 Tbsp. Maple Syrup ⁣

1 tsp Vanilla Bean Paste ⁣⁣

⁣⁣Method: ⁣⁣⁣

1. Chill the coconut cream can in a fridge for at least 24 hours. ⁣

2. Place biscuits in a food processor. Pulse until well processed. ⁣⁣

3. Add rest of the ingredients for the base and pulse until well combined. Press the mixture into the base of the tins. ⁣⁣⁣⁣

4. Cut the cherries in half so they do not pop up from the surface of the filling. Place them on the bottom of the crust.⁣

5. In a high speed blender place every ingredient for the filling and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the cherries. Cool it in the freezer until set. ⁣⁣⁣

6. Open the chilled coconut cream can and scoop out the top layer of solidified cream in a bowl. Add maple syrup, raw cacao powder, and vanilla paste to the same bowl. Whip the cream with an electric hand mixer until it turns to a thick whipped cream. ⁣

7. Take out the tarts from the tins and pipe the cream on them. ⁣

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DessertGluten Free

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