This Chocolate Cherry Cheesecake Is Vegan And Gluten-free

Appetisers are nice and main dishes are essential, but we adore dessert. Especially cheesecake. That’s why we can’t go past Jacqueline Alwill’s mind-blowing chocolate cherry cheesecake recipe.
But, don’t let the “cheese” in the word “cheesecake” fool you. This version is not only gluten and refined sugar-free, but also vegan. It relies on ingredients like coconut cream, cashews, fresh fruit and Medjool dates for a sweet taste and creamy texture.
Keep scrolling for the recipe.

Chocolate Cherry Cheesecake

Base:
1/2 (90g) cup raw almonds
1/2 (70g) cup raw pecans
45g Well Naturally Cherry Chocolate, broken into pieces
1 teaspoon vanilla essence
1/3 cup (approximately 4) Medjool dates, pitted
2 tablespoons coconut oil, melted

Filling:
2 cups cashews, soaked (for 2 hours min), drained
1 cup coconut cream
90g Well Naturally Cherry Chocolate, broken into pieces
1/2 cup (approximately 6) Medjool dates, pitted
1 cup cherries, pitted

Top:
90g Well Naturally Cherry Chocolate, broken into pieces
1/2 cup pitted cherries, halved
1/2 cup strawberries
1/3 cup pomegranate arils
1/2 cup blueberries

Method: 

1. To make the base combine the almonds, pecans and Well Naturally Cherry Chocolate pieces in a food processor and blend for 20 seconds. Add in the vanilla, dates and coconut oil and blend for 20 seconds.
2. Line a 14 x 24cm loaf tin with baking paper and press the base mixture into the tin. Use a spatula to press the mixture down evenly. Set in the freezer.
3. Combine the filling ingredients in the food processor and blitz until smooth and creamy.
4. Remove the base from the freezer and pour over the filling. Return to freezer to set for 4 hours.
5. When the cheesecake has almost set begin making the chocolate topping. Bring a small saucepan of water to a gentle simmer, place a stainless steel mixing bowl on top with Well Naturally Cherry Chocolate.
6. Melt chocolate, stirring occasionally to ensure the heat does not get too high. This should take around 10 minutes to melt completely.
7. Remove the tart from the freezer and transfer to a wire baking rack.
8. Pour half of the chocolate mixture over the top of the cheesecake before arranging berries, cherries and pomegranate on top, then finish by drizzling with remaining chocolate and return to freezer to set.
9. Remove from fridge 10 minutes before serving.
10. Store in freezer up to 1 week.