No-bake vegan cherry cheesecake
With a focus on healthy recipes, Mindful Chef is a great choice if you tend to crave for carb-heavy meals at home. Mindful Chef recipes are designed by a nutritionist to be low-carb, gluten-free and dairy-free, with plenty of vegan options too.
Next why not try more desserts from the House & Garden recipe archive?
Ingredients
For the Filling
For the Base
For the topping
Methods
Step 1
Put the cashews into a large bowl, cover with boiling water and leave to soak for 1 hour. Line a 15 × 20cm baking dish with baking paper.
Step 2
Meanwhile, make the base. Place the pecan nuts and dates in a food processor with a pinch of salt and blitz to a coarse crumb. Pack the crumb into the lined baking dish to form an even layer on the bottom. Chill in the fridge while the cashews soak.
Step 3
For the filling, drain the cashews and add them to a blender with the cream cheese, yoghurt, maple syrup and vanilla extract. Add all but 1 tablespoon of the lemon juice and blend until smooth. Spoon the mix over the base and freeze for 2 hours, until stiffened but still soft.
Step 4
For the topping, in a small saucepan dissolve the cornflour with 100ml water. Add the cherries and maple syrup, the remaining tablespoon of lemon juice and the cinnamon. Put the pan over a medium–low heat and simmer for 8–10 minutes, until thick and bubbling. Leave to cool to room temperature, then spread it over the top of the cooled cheesecake. Chill for another 1 hour, then serve.
