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Cherry Cashew Cheesecake Gluten Free Dairy Free

Cherry Cashew Paleo Cheesecake (GF, DF)

When you are craving cherry cheesecake but trying to stay away from dairy, this is fits the bill. Crunchy nuts on the bottom and creamy cashew filling in the middle and topped with cherries.
Servings 6
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 cup raw cashews
  • 2 Tablespoons lemon juice
  • ¼ cup frozen or fresh cherries
  • ¼ cup coconut oil melted
  • 2 Tablespoons sweetener I used Swerve but you can use sugar or Spelenda
  • cup almond milk if needed
  • 1 cup almonds
  • sprinkle of cinnamon
  • 2 Tablespoons coconut sugar
  • 2 Tablespoons ghee melted (can use coconut oil if you prefer)
  • 1 cup cherries frozen or fresh

Instructions

  1. Place your cashews in a bowl and cover with water (at least an inch above the nuts).
  2. Soak for 4 hours
  3. While cashews are soaking, make the bottom nut layer by adding the almonds (or your favorite nut) to a food processor along with the cinnamon, butter and coconut sugar.
  4. Process on until it is crumbly and sticky.
  5. Add a layer of this mixture to the bottom of your ramekins or dessert cups. Push down to pack it tightly.
  6. Next add your 1 cup of frozen cherries to a saucepan along with a few tablespoons of water.
  7. Simmer until the cherries and accumulating juices start to thicken. May take 10-20 minutes. Set aside to cool.
  8. Drain cashews and place in a high speed blender or food processor along with lemon juice, ¼ cup cherries, coconut oil and sweetener.
  9. Blend until creamy. Add almond milk if you want it a bit more creamy and looser.
  10. Add the cashew mixture to the dessert cups and then top with the cherries.
  11. Refrigerate before eating.