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Cherry Cheesecake


I made this cherry cheesecake for my SOLD OUT Munch and Meditate Supperclub last month. It was a hit along with my chocolate cake. It's easy and totally delicious. I made this for my mom too so she could try it and tell me how it was (she's not vegan) and she really loved it. This went pretty quickly the night of my supperclub dinner so needless to say, I had no leftovers.

You can add anything to this cheesecake, any fruit, chocolate, caramel, you can dress it up and even top with some dairy-free icing. All you need for this cake is your food processor and some time to freeze it. Then it's ready to serve and enjoy.

My March Munch and Meditate tickets are still available. I'm also planning an April one and beyond. I'm so excited to keep cooking for people and I was completely over the moon that my February dinner sold out. It's so much fun cooking for and feeding people. I love bringing people together and making a nice spread for them.


Crust
2 cups of quick cook oats
1/2 cup of brown rice syrup or agave nectar
3 tbsp of coconut oil

Cake
1 package of cashews (about 16 oz), soaked
2 tsp of vanilla
1/2 cup of lemon juice
1/3 cup of coconut oil
2/3 cup of full fat coconut cream
1-2 cups of chopped, pitted cherries

Soak the cashews overnight in warm water. Drain and rinse them the next day. Put the crust ingredients in your food processor and process until it's a sticky crust. Press into the bottom of a springform cake pan and freeze while you make the cake. For the cake, put everything except the chopped cherries in your food processor and process until smooth. Add some water to keep everything going if needed. Hand mix in the chopped cherries. Pour on top of the crust and make sure it's evenly inside the pan. Freeze for a few hours. Top with frozen or thawed cherries. Cut and serve. You can store this in the freezer or fridge but eat within 2-3 days.


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