This dessert is going to knock your socks off. Creamy cashew cheesecake, studded with cherries and swirled with vanilla, is set atop a crust of dates, hazelnuts, and maple syrup. It's crunchy, creamy, slightly fruity, and oh so very decadent. Keep the decorations simple and elegant or pile on the toppings, either way, this dessert is sure to delight your taste buds and wow your guests!
White Chocolate Cherry Cheesecake [Vegan]
Ingredients You Need for White Chocolate Cherry Cheesecake [Vegan]
For the Base:
- 4 Medjool dates, soaked for at least 4 hours
- 3/4 cup hazelnuts
- 3 tablespoons maple syrup
For the Cheesecake:
- 1 1/3 cups cashews
- 2 1/2 tablespoons cocoa butter
- 2 tablespoons coconut oil
- 1 vanilla bean
- 3 tablespoons lemon juice
- 1 handfuls of cherries
- 1/2 cup agave nectar
- 1/2 cup oat milk
- 3 tablespoons nutritional yeast
How to Prepare White Chocolate Cherry Cheesecake [Vegan]
- Line a spring-form pan.
- Heat up the water. Using the double broiler method, melt the cocoa butter and coconut oil.
- Once melted, let cool to room temperature. When cool, put the mixture in the refrigerator for about 20 minutes.
- While the mixture cools, put the hazelnuts, dates, and maple syrup into a food processor and pulse until dough forms.
- Put the dough into the mould and shape until the texture is smooth and consistent. Put in the freezer.
- Take the soaked cashews, non-dairy milk, vanilla, lemon juice, nutritional yeast, and agave nectar and grind everything in a blender until smooth.
- Take the cocoa butter mixture out of the refrigerator and beat until it looks like whipped cream but a little thicker.
- Combine the mixture of cashews to cocoa butter with a spatula.
- Halve the pitted cherries and put them on the basis of hazelnuts we have in the freezer.
- Then pour the mixture vegan white chocolate and put it in the freezer at least 3 hours.
- After the three hours, carefully remove from the mould. Decorate as desired and serve.
Is there an issue with this recipe?
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About The Author
Carla Rendon and Jessica Ruiz
See My Recipes Decadent desserts, Spanish classics, and fusion food made vegan.
Carla Rendon and Jessica Ruiz (aka Crajes), Fine and Tattoo artists, also creators of “Reinas y Reopollos” vegan food an lifestyle blog. Everything with the constant encouraging of their two cats; Poe and Ingres.We have a passion to create fun and delicious vegan recipes, with a little obsession for food porn. Also we want to demonstrate that the best burger of your life, can be vegan!
I like the idea of this recipe, thank you, but there are some gaps that I think would be helpful to fill. First, what sized spring form pan did you use please?
You don\’t mention soaking the cashews in your instructions, but you say to take the soaked cashes to blend, how long are they soaked for please? There is much starch in cashews, so they thicken things nicely, too little moisture may make it hard to blend, right? So are they well hydrated ahead of time or just soaked if you don\’t have a high power blender?
You include a vanilla bean in your ingredient list, but you don\’t show where it should go, or in what form you use it. Are you adding only the seeds? are you soaking it in the fluid to impart the flavor?
It looks like possibly, English is not your first language per the wording of your instructions…I\’d be happy to help if you\’d like to make things a bit more clear to your readers. I am a vegan – gluten-free cook and baker.
Thank you for your recipe idea, I will use it as a baseline to experiment and see what I can come up with…Blessings!