Cherry Almond Cheesecake (Vegan & Paleo)
Silky smooth and full of sweet cherry almond flavor -- this cashew cheesecake will make you forget the dairy! This no-bake dessert is a crowd-pleaser, vegan/paleo or not!
Prep Time15 mins
Cook Time5 mins
Total Time4 hrs 20 mins
Servings: 9 slices
Cherry Almond Cheesecake Filling
Topping: Cherry Vanilla Drizzle
To make the cheesecake:
(Use cashews that have been soaked overnight in a glass bowl/jar of water. OR soak in hot water - brought to a boil first - for 2 hours) Drain, rinse and shake cashews dry.
Blend cashews in a food processor until completely broken down. Scrape down the sides and add the remaining ingredients *Except cherries*. Blend smooth.
Spread about 1/3 of the filling on top of the crust, making a 1/2" - 3/4" tall layer of white cheesecake. Place in the freezer while you make the next layer.
Pit your cherries and add them to the food processor with the remaining cheesecake and blend smooth. Taste and adjust with more almond extract or a splash of maple syrup, if needed.
Spread the cherry layer on top and smooth with a spatula.
Place a paper towel across the top of the pan, making sure it doesn't fall down in the center. Use tape if needed. Then wrap pan in foil. Freeze until solid, 3-4 hours or overnight.
Once frozen, remove from springform and set at room temp until thawed to desired softness (30 minutes or so), or refrigerate until ready to serve.
To make the drizzle:
Add pitted/diced cherries, water and maple syrup to a small saucepan over medium heat. Bring the mixture to a low simmer for about 5-10 minutes and you stir and macerate the cherries with a spoon.
Purée mixture with an immersion blender or food processor.
Transfer to a baggie, snip off the tip and pipe on the drizzle after cheesecake has set.
Garnish with cherries and almond slivers. Add more drizzle to each slice after cutting, if you like. ENJOY :)
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What I used:
Nordicware 7” Springform Pan https://amzn.to/2K2Lsep If you use a larger/standard size pan, your cake will be flat/short instead of tall and layered.
Food processor https://amzn.to/2vkjo3Q
Raw Cashews: https://amzn.to/2vmQjop
I recommend light amber/golden maple syrup, which has a lighter flavor with no maple taste.
Pink Salt: https://amzn.to/2qDduFk
Mexican Vanilla: https://amzn.to/2vinWYh
To store: Keep refrigerated for about 1 week, or frozen for 1 month. Store without fresh cherries and almond topping.