Vegan Cherry Cheesecake

So, you may be thinking, Vegan Cherry Cheesecake recipe—hmmm, that's kind of an oxymoron. But you won’t believe the creamy, delicious texture of this vegan version of Cherry Cheesecake. Loaded with goodness from walnuts, dates, cashews, almond milk, Garden of Life Extra Virgin Coconut Oil, plus our Creamy Protein with Oatmilk—Vanilla Cookie Flavor—Chef Gwen’s Vegan Cherry Cheesecake recipe will have you asking for seconds. This no-bake, vegan, dairy-free cheesecake is a yummy, sweet treat made with healthy ingredients and without all the processed sugars. Now that’s a total win and perfect for your next get together, girl’s brunch, or family dessert!  

Serves: 6-8

Ingredients

Crust: 

• 2 cups walnuts 

• 10 dates 

• 2 Tbsp. Raw Extra Virgin Coconut Oil

• ½ tsp. salt 

For the filling: 

• 2 cups cashews (soak for 1 hour in water then rinse off) 

• 1 cup almond milk

•  ½ cup maple syrup

• 1 cup dark cherries  

• ¼ cup Raw Extra Virgin Coconut Oil, melted 

• 1 scoop Organic Creamy Protein with Oatmilk – Vanilla Cookie

Preparation

1. To make the crust, place all ingredients into the food processor using the "s" blade and process until crumbly. Save one-third of the crumble. Press the remaining crust into a spring form pan.

2. To make the filling, blend all filling ingredients in a high-speed blender until smooth. Pour over the crust then place the remaining crumble on the edges of the pie.

3. Freeze overnight.