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Friday, 2 June 2017

No-bake cherry bakewell cheesecake recipe

Vegan, RAW, gluten-free, wheat-free, natural sugars
My flavourful cherry bakewell cheesecake is refreshing, juicy, moorish and decadent.
This cheesecake incorporates fresh cherries and almonds which give a classic bakewell flavour.
It's made from 100% natural ingredients and is gluten-free. I love to make raw cheesecakes as they contain natural sugars and are better for you than the usual 'cream cheese' based cheesecake. 
This cheesecake has a delicious and crumbly oat & almond base with a layer of juicy cherry jam, with a cashew nut cheesecake almond filling, topped off with homemade white chocolate, cherries and more almonds!
 Utterly mouth-watering and if you like cherry Bakewell, a MUST make!!!

Preparation- overnight
Freezing time- 5-8 hours (or overnight)
Serves- 12+
Level- Medium

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Ingredients for the base
-250g dates (pitted/de-seeded)
-200g of gluten-free oats
-40g of almonds
-1/2 teaspoon of almond extract
-Pinch of salt
-2 tablespoons of water
-Cherry jam

Ingredients for the almond cheesecake
-500g of cashew nuts (soaked & drained)
-200g of maple syrup (you can use fruit syrup) 
-100g of coconut oil (melted)
-6 teaspoons of almond extract
-4 tablespoons of almond milk

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Toppings (optional)
-Fresh/glaće cherries
-Flaked almonds
-Whole almonds
-White chocolate
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To make the base
Step 1- Line a cake tin with greaseproof paper.

Step 2- De-seed/pit the dates and add them into a food processor/blender along with the oats, almonds, almond extract, salt and water.

Whizz up until like breadcrums.
Step 3- Press the mixture into the lined cake tin.

Step 4- Spread some cherry jam on top of the base and pop into the freezer whilst you prepare the filling.


To make the cheesecake filling
Step 1-  Place the soaked cashew nuts, maple syrup, melted coconut oil, almond extract and almond milk into a food processor and whizz up until smooth.
This will take around 5-10 minutes on high.
Step 2- Pour the cheesecake layer onto the jam and spread.
I left 1/4 of the mixture in the bowl and added a teaspoon of cherry jam and 1 teaspoon of pink food colouring. This gives a really pretty ombre layer, this is optional!

Place the cheesecake into the freezer for 5-8 hours (best left overnight) to set.

To decorate

I drizzled some of my yummy homemade dairy-free white chocolate over the top and down the edges which give's an artisan effect.
I then topped off the cheesecake with some more cherry jam, fresh/galće cherries, flaked almonds and whole almonds.

To serve, fully defrost the cheesecake for a few hours (3-4 hours) until thoroughly defrosted.
Slice and enjoy!

Store in a sealed container in the fridge. Best enjoyed within 3 days.


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2 comments

  1. It looks delicious and fruity. I love your cheesecake recipes. You should be so proud of your blog. It's amazing. X

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    Replies
    1. Hello, Aww thankyou so much sweetie! That means the world to me! :) I put alot of work in to it and i am so happy you like it! :) x

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