Cherry Almond Cheesecake (Vegan & Paleo) PrettyPies.com
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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

Ingredients

Almond Coconut Crust

  • 1 1/2 cup almonds
  • 1/4 cup shredded unsweetened coconut
  • 1 Tbs maple syrup
  • 1 tsp vanilla extract
  • generous pinch pink salt
  • Splash of water

Cherry Almond Cheesecake Filling

  • 2 1/4 cup raw cashews soaked
  • 1/3 cup maple syrup light amber
  • 1/3 cup coconut oil
  • 1/4 cup water
  • 2 tsp nbsp;almond extract to taste
  • 2 tsp vanilla extract
  • Pinch of pink salt
  • 1 cup cherries

Topping: Cherry Vanilla Drizzle

  • 1 cup cherries
  • 1 Tbs water
  • 1 Tbs maple syrup
  • Splash of vanilla
  • 1/4 cup slmond slivers

Instructions

To make the crust:

  • Pulse together all ingredients in a food processor. Add a splash of water if it needs help coming together.
  • Press into a parchment-lined 7" springform pan. Chill while you prepare the filling.

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 :)

Notes

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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.