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Raw Cherry Pie Cheesecake - Flora Foodie

Raw Cherry Pie Cheesecake

 
Last night I had the wonderful and sadly rare opportunity to sit down and have dinner with a few vegan friends at our nearby vegan restaurant.  I feel so lucky to have the chance to talk with people with the same beliefs and habits as me.  I walked away from a delicious meal wanting to be healthier, eat better, and run more.  Great mid-week motivation, especially after whining about having a particularly obnoxious hump day yesterday!



I went home and finished making this delicious raw cheesecake.  I’d thought a lot about cooking my cherry pie filling like you really would for a baked pie.  I decided to go raw, but I came home from dinner last night enthused about my choice.  Good call, Leslie, good call.  

And oh man, it really was a good call.  This is a guilt-free, nutritious, filling, and decadent dessert.  Yes, guilt-free and decadent.  One small slice is so filling, but packed with great nutrition from raw nuts, coconut oil, and fruit!  

I’m way in love

cheesecake: 
2 C raw cashews, soaked overnight
1/3 C coconut oil
1/3 C maple syrup
1 t vanilla extract

Blend everything together in a food processor until smooth.

cherry pie filling: 
1 lb cherries, pitted
1/4 C coconut oil
1/4 C maple syrup*
3 T almond flour
1 t xanthan gum
1 t vanilla extract
1/2 C crust mixture (below)
*you’ll probably want to use more or less depending on how tart your cherries are

Blend everything together in a blender until smooth.



crust mixture: 
1 1/2 C dates
3/4 C raw walnuts
*take 1/2 C of the mixture out after you process it and save it to add to the cherry pie filling part.

Pulse everything together in a food processor until the dates start to form a sticky ball.


To assemble: 

Grease a large springform pan with coconut oil (extra easy now that you can buy coconut oil cooking spray!)
Press crust mixture onto the bottom of the pan.  Spread cashew mixture on top.  Pour cherry pie filling on top of that.  Cover with plastic wrap and freeze.  

I recommend keeping it in the freezer because the cherry mixture gets very soft as it thaws.  But I think it’s best served after you’ve thawed a piece just for about 10-20 minutes so it’s no longer frozen.  

Creamy and smooth cheesecake with tart and sweet and fruity raw cherry pie filling!  Oh so happy.  

 

 Drooling a little.  

Gotta go, I need to visit my freezer.

Nutrition facts per serving (1/12th of the pie): Calories: 467; Calories from Fat: 256; Total Fat: 28.5g: Saturated Fat: 11.7g; Sodium: 13mg; Total Carbohydrates: 52.0g; Dietary Fiber: 4.2g; Sugars: 29.3g; Protein: 6.9g


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Comments

10 responses to “Raw Cherry Pie Cheesecake”

  1. janet @ the taste space Avatar

    Leslie, this looks absolutely scrumptious. I don’t eat cherries nearly enough, methinks.

  2. Leslie Avatar

    Thanks Janet! You should definitely run and grab some cherries while they’re in season 🙂

  3. Go2Goal Avatar

    Made this today….yum, yum, yummo…I used frozen dark sweet cherries, but will try Tart ones when they come in season very soon…..

  4. Leslie Avatar

    Yay! So happy you liked it. Dark sweet cherries is probably fantastic too, I think I will have to keep that in mind for the winter when I’m missing cherry season.

  5. Go2Goal Avatar

    Ok, making this again, with fresh cherries, but again I am using dark sweet cherries. The color of yours is so dark, I assumed that is waht you used, as well. Or, did you use the old bright red ‘pie cherrie’ that are rather sour?

    Thanks – this has become my family’s favorite dessert…when I make dessert. And, it is really fun to make. I decorated this time with a few cherry halves on the top – looks lovely 🙂

  6. Leslie Avatar

    Aw, I’m so happy you and your family like it so much! Decorating with cherry halves sounds adorable, I will have to do that next time I make it. I did use dark sweet cherries. I’m sure any kind of cherry will work as long as you adjust for how sweet or tart they are by altering the amount of maple syrup used.

  7. Renie Avatar
    Renie

    Leslie, this looks sooo yummy with all the fresh tart cherries I just picked. We have to avoid corn in our house, any suggestions in place of zanthan gum? Or can I just omit it altogether?
    Thanks for the advice!

  8. Leslie Avatar

    The xanthan gum is just to prevent it from getting too icy and developing little ice crystals when you put it in the freezer. It should come out just fine without, but you might have a few icy crystals form, especially in the cherry topping since that’s more watery.

  9. […] desserts for each other on special occasions, I prepared a raw cherry cheesecake. I mostly followed this recipe, while drawing some inspiration from this lemon cherry cheesecake as […]

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