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Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. Raw paleo cheesecake recipe. No bake cashew cheesecake. Best gluten free vegan cheesecake. Raw paleo cheesecake recipe. No bake cheesecake recipe. Paleo cream cheese. Best paleo dessert recipes. easy cashew cheesecake. cherry cake recipes. best paleo cherry cake. cherry photography. cake photography.

Raw Vanilla Bean Cherry Cheesecake

Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 
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Prep Time: 4 hours
Total Time: 4 hours
Course: Dessert
Servings: 18 slices
Calories: 307kcal

Ingredients

Filling

  • 2 cup soaked raw cashews soak in hot water for 2 hours or over night
  • 1/2 cup full fat coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tablespoons lemon juice
  • 1 vanilla bean scraped or 2 teaspoons vanilla extract

Crust

  • 1 cup raw almonds
  • 1/2 cup raw pecans
  • 1 1/2 cup soft medjool dates
  • 1 tablespoon golden milled flax meal
  • 1 tablespoon water
  • 1/4 teaspoon sea salt

Toppings

  • Rainier cherries pitted and halved
  • bee pollen

Instructions

  • Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
  • Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
  • Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
  • Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  • Spread the filling over the crust. Then freeze for about 2 hours until firm.
  • Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.

Nutrition

Calories: 307kcal | Carbohydrates: 28g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 33mg | Potassium: 88mg | Fiber: 3g | Sugar: 18g | Vitamin A: 0.5IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 2mg
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