Raw Coconut Cherry Cheesecake with a Chocolate Pecan Crust

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Ingredients (makes 1 9-inch spring form pan or 12 individual cheesecakes):

  • Crust:
    • 2 Cups pecans
    • 16 medijool dates, pitted
    • 1/2 Cup dark cacao powder
    • 1/2 teaspoon sea salt
  • Filling:
    • 3 1/2 Cups raw cashews, soaked overnight
    • 1 Cup full-fat Thai coconut milk
    • 1 Cup fresh cherries, pitted (frozen works as well!)
    • 1/4 Cup raw date syrup
    • 2 lemons, zested & juiced
    • 1/2 teaspoon sea salt


  1.  To prepare your crust, add your crust ingredients into your food processor.  Pulse until you can press the mixture between your fingers and it sticks.  Grease your spring form pan (a pie plate works, too) or individual cheesecake pans, and firmly press your crust mix evenly into the bottom of your pan(s).  Pop your pan(s) in the freezer until you’re ready to add the creamy filling.IMG_1771s IMG_1779s
  2. In your blender, combine your soaked cashews, coconut milk, and date syrup, and blend until smooth.  If your blender is having a little trouble blending the cashews, add 1 Tablespoon of coconut milk at a time until your mixture is smooth.  Add your lemon zest & juice, pinch of salt, and blend until incorporated.  Taste a bite and adjust any seasoning as necessary.
  3. Remove your crust from the freezer and add your cherries on top of the crust.  Carefully pour your cheesecake mixture over your cherries and cover with saran wrap.  Pop your cheesecake into the freezer for 4-6 hours, until set.  You may let your cheesecake thaw out for 10-15 minutes before eating (I also enjoy these frozen!). IMG_1794s
  4. Enjoy eating whole!IMG_1799s IMG_1826s IMG_1887 IMG_1889 IMG_1888  no background

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