Recipe - Cherry Ripe Vegan Raw Cheesecake

Prep Time: 30 mins (plus 4 hours soaking time)

• Total Time: 4 hours or overnight

Indulge your senses with a delightful twist on a classic dessert: the Vegan Cherry Ripe Raw Cheesecake featuring Eden Orchards Cherry Smoothie Puree. This luscious, no-bake cheesecake combines the creamy richness of cashews and coconut with the vibrant flavour of cherry puree, creating a dessert that's as visually stunning as it is delicious. Perfect for any occasion, this cheesecake is vegan, gluten-free, and refined sugar-free, making it a guilt-free treat that everyone can enjoy.

Imagine slicing into a smooth, velvety cheesecake topped with a glossy layer of cherry puree, reminiscent of your favourite cherry ripe chocolate bars but without any dairy or artificial ingredients. The raw crust, made from wholesome nuts and dates, adds a delightful crunch that perfectly complements the creamy filling. Whether you're hosting a dinner party or simply treating yourself, this cheesecake will impress and satisfy your sweet tooth. Get ready to blend, freeze, and savour every bite of this exquisite dessert!

Ingredients:

Hazelnut chocolate Base

• 1 cup of either hazelnuts/walnuts or almonds

• 3 fresh dates - pitted

• 25g Dark chocolate or cocoa nibs

• 1 Tbsp coconut flakes

• 1 Tbsp coconut oil

• Good pinch of sea salt

Filling

• 1 1/2 cups soaked cashews (drained) - Soak for a minimum 4 hours

• 1/2 cup coconut cream

• 1/2 cup maple syrup

• 1/4 cup fresh lemon juice

• 1 Tbsp lemon zest

• 1/2 tsp of vanilla extract

• Good pinch of salt

• 1/4 cup pitted cherries (frozen or fresh)

Cherry Layer

• 2 Tbsp maple syrup

• 2 Tbsp chia seed

• 1 tsp lemon juice

• 200gm Eden Orchard Smoothie Puree

  
  

Cherry Sauce (Optional)

• 1 cup pitted cherries (frozen or fresh)

• 2 Tbsp maple syrup

• 2 Tbsp water

• 1 tsp lemon juice

  
  

Instructions:

Base: Place nuts in a food processor and blitz until coarsely chopped. Add other base ingredients and blitz until fully combined. Scoop the mixture onto a lined tin and smooth / press it evenly. Then, place it in the freezer for 1 hour until firm.

Filling:

Once the base is firm, start making the filling. Drain the cashews and place them in a high-speed blender or food processor with coconut cream, lemon juice, lemon zest, maple syrup, and vanilla extract. Blend until very smooth. Then pour over the base, Add frozen cherries, then place back in the freezer for 2 hours or until the filling has set

Cherry Layer:

Once the filling is firm, start making the cherry layer. Add chia seeds, lemon juice, maple syrup and cherry puree to a high-speed blender or food processor. Blend until very smooth. Then pour over the filling then place back in the freezer for 1 hour or until it has set. Just before serving Grate chocolate on top and add the optional cherry sauce.

Cherry Sauce (Optional)

1. In a medium saucepan, add water, cherries, lemon juice, maple syrup

2. Place over medium heat and stir to ensure it doesn't burn for 3-5 mins

3. Remove from the heat and allow to cool to room temperature then cover and store in the refrigerator until ready to use.

How to store a raw vegan cheesecake

Once you have finished making and/or serving your vegan cheesecake, cover it or place it in an airtight container. Refrigerate it promptly to maintain its freshness. It’s important to keep your vegan cheesecake chilled at all times to prevent the filling from melting or becoming too soft, especially when it comes to the no-bake cheesecakes. Store your cheesecake in the refrigerator until you are ready to serve it.