This cherry cashew cheesecake is the perfect excuse to treat yourself! It is so simple to make, easy to follow, and make without added sugars — just natural sweetness from fruit. It has a layer of creamy cherry cheesecake, a luxurious strawberry cream, and a hidden chocolate banana layer in the middle.
CHERRY CASHEW CHEESECAKE [VEGAN, GLUTEN-FREE]
INGREDIENTS
FOR THE BASE:
- 3/4 cup equal parts Medjool dates, walnuts, and almonds
- Vanilla paste and a bit of maple syrup (optional)
FOR THE CHERRY STRAWBERRY LAYER:
- 1 cup soaked cashews
- 3/4 cups frozen cherries
- 2 strawberries
- 1 tablespoon maple syrup
- 3 tablespoons coconut milk
FOR THE CHOCOLATE LAYER:
- 1/2 cup soaked cashews
- 1 frozen banana
- 1 tablespoon cacao powder
- A dash of maple syrup
- 1-2 tablespoons coconut milk
FOR THE BANANA CASHEW BERRY CREAM:
- 1/2 cup soaked cashew
- 1 large frozen banana
- 1 tablespoon maple syrup
- 1-2 tablespoons coconut milk
- A few red berries (strawberries, raspberries, or cherries) for color
PREPARATION
- Into a food processor, add all of your crust/base ingredients. Blend until sticky and well combined.
- Split the mixture in two (optional) and begin patting it down tightly into greased 4-inch mini spring cake tins.
- Place in freezer while you create the cherry strawberry cheesecake layer.
- Simply add all your ingredients in a high-speed blender and blend until smooth, rich, and creamy.
- Transfer this to you cake tins and lightly hit your tin against your kitchen counter to even out the mixture. Put back into freezer.
- Clean out your blender and now add your chocolate layer. Repeat last step and put back into your freezer to set for up to 2-4 hours.
- Just before serving make your creamy by adding all the ingredients into a blender and blending until smooth.
- Remove your cheesecake from the tins.
- Add the cream to the top of one cake and place the other on top. Decorate with the remainder of the cream, frozen cherries, and sliced strawberries.
- Thaw for 10-15 minutes before serving.
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