No-Bake Chocolate Cherry Cheesecake
Ingredients
- base:
- 3 tbsp. raw cacao powder
- 3 tbsp. desiccated coconut
- 3 tbsp. melted raw cacao butter
- chocolate cherry cheesecake filling:
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 150g fresh cherries (frozen cherries→defrost)
- 3 tbsp. melted raw cacao butter
- 5 tbsp. maple syrup
- 3 tbsp. coconut cream or full fat coconut milk
- 3 tbsp. raw cacao powder
- 2 tbsp. lemon juice
- 1 tsp lemon zest
- 1 tsp chopped fresh rosemary
- 1/16 tsp pink salt
- 17 pitted fresh or frozen cherries to place inside the filling
- chocolate coconut whipped cream:
- 1 can coconut cream or full fat coconut milk
- 2-3 tbsp. raw cacao powder
- 2-3 tbsp. maple syrup
- 1 tsp vanilla bean paste
- method:
- 7. take out the tarts from the tins and pipe the cream on them.
Preparation
Chill the coconut cream can in a fridge for at least 24 hours
Place biscuits in a food processor
Pulse until well processed
Add rest of the ingredients for the base and pulse until well combined
Press the mixture into the base of the tins
Cut the cherries in half so they do not pop up from the surface of the filling
Place them on the bottom of the crust
In a high speed blender place every ingredient for the filling and blend well until smooth
Add more sweetener and lemon juice if you need
Layer the filling above the cherries
Cool it in the freezer until set
Open the chilled coconut cream can and scoop out the top layer of solidified cream in a bowl
Add maple syrup, raw cacao powder, and vanilla paste to the same bowl
Whip the cream with an electric hand mixer until it turns to a thick whipped cream
Take out the tarts from the tins and pipe the cream on them
