No-Bake Cherry Bakewell Cheesecake

This flavorful cheesecake is refreshing, juicy, and decadent thanks to the incorporation of fresh cherries and almonds which also gives the dessert a classic bakewell flavor. The cheesecake has a deliciously crumbly oat and almond base with a layer of juicy cherry jam, a cashew nut cheesecake almond filling, and homemade white chocolate, cherries, and more almonds to top it off. Utterly mouth-watering and a must make!

NO-BAKE CHERRY BAKEWELL CHEESECAKE [VEGAN, GLUTEN-FREE, RAW]

INGREDIENTS

FOR THE BASE:

• Around 10 dates, pitted
• 2 1/4 cups of gluten-free oats
• 1/2 cup of almonds
• 1/2 teaspoon of almond extract
• A pinch of salt
• 2 tablespoons of water
• Cherry jam, as needed

FOR THE ALMOND CHEESECAKE:

• 3 1/2 cups of cashew nuts, soaked and drained
• 1/3 cup of maple syrup
• 1/2 cup of coconut oil, melted
• 6 teaspoons of almond extract
• 4 tablespoons of almond milk

FOR THE OPTIONAL TOPPINGS:

• Fresh/glaće cherries
• Flaked almonds
• Whole almonds
• Vegan white chocolate

PREPARATION

TO MAKE THE BASE:

1. Line a 7 or 8-inch cake tin with greaseproof paper.
2. Add dates into a food processor/blender along with the oats, almonds, almond extract, salt, and water.
3. Press the mixture into the lined cake tin.
4. Spread some cherry jam on top of the base and pop into the freezer whilst you prepare the filling.

TO MAKE THE CHEESECAKE FILLING:

1. Place the soaked cashew nuts, maple syrup, melted coconut oil, almond extract, and almond milk into a food processor and whizz up until smooth. This will take around 5-10 minutes on high.
2. Pour the cheesecake layer onto the jam and spread. Leave 1/4 of the mixture in the bowl and add a teaspoon of cherry jam and 1 teaspoon of pink food coloring (optional to create a pretty ombre layer).
3. Place the cheesecake into the freezer for 5-8 hours to set.

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