The Healthy Cherry and Coconut Cheesecake
Do you ever close your eyes and imagine a succulent Cherry Cheesecake? I know I do, but I quickly dispel the image, because I automatically think of the heaviness and richness that comes with an ordinary cheesecake. What if you could have a super healthy version of the yummiest Cherry Cheesecake? Here’s the recipe for The Healthy Cherry and Coconut Cheesecake, it’s dairy-free and gluten-free.
The pictures I took unfortunately don’t do justice to this luscious, moist and exquisite Cheesecake. But don’t let that turn you off! With every bite, you’ll experience the tartness and freshness of the cherries, the fluffiness and full flavor of the Whipped Coconut Cream together with the perfect bite of the Dried Raisin and Sunflower Seed Crust.
Vegan, Gluten-Free, Dairy-Free, makes 4 individual Cheesecakes
Ingredients
Dried Raisin and Sunflower Seed Crust
¾ Cup of Dried Raisins
½ Cup of Sunflower Seeds
Cherry and Coconut Cream Filling
1 Can of full-fat Coconut Milk that doesn’t have guar gum in it (important!), kept in the fridge overnight
1 Cup of Cherries (if you’re using frozen ones, allow them to thaw and drain them thoroughly)
2 Tsp of Coconut Sugar
¼ -½ Tsp pure Vanilla Extract or a Vanilla Bean
Dark Chocolate Shavings for decoration
Instructions
1) Place the mixing bowl and the beaters that you’ll use for making the Whipped Coconut Cream in the freezer for a few minutes.
In the meantime, put the Dried Raisins and the Sunflower Seeds in your food processor and pulse until you obtain a consistent and sticky mixture that holds well together.
2) Place 4 round cookie cutters with an 8 cm diameter on a flat surface covered with parchment paper. Divide the crust mixture into the 4 cookie cutters and press it with your fingers, so as to create a solid crust. Put them in your fridge.
3) Remove the chilled can of Coconut Milk from the refrigerator and flip it upside down. Open it carefully with the help of a can opener. The liquid Coconut Milk will be at the top of the can. Pour this liquid in a glass jar and store it for using with your smoothies. Now scoop the thick Coconut Cream in the cold mixing bowl. Add the Coconut Sugar together with the Vanilla and whip the Cream till fluffy.
4) Add the Cherries and 6 Tablespoons of the Whipped Coconut Cream in your food processor and mix till you obtain a smooth, creamy consistency.
5) Divide the Cherry Cream Mixture into your 4 round cookie cutters and add a layer of Whipped Coconut Cream on top of the Cherry Cream. Place the Cheesecakes in your fridge for a couple of hours to set.
6) When you’re ready to taste, remove the cookie cutters and top your Cherry and Coconut Cheesecake with the Dark Chocolate Shavings. Enjoy!
