Cherry Chocolate Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
For the filling::
  • 1½ cups raw cashews (soaked for 2 hours)
  • ½ cup coconut oil, melted
  • ½ cup water
  • ½ cup honey or maple syrup
  • 2 Tablespoons lecithin granules
  • 1 teaspoon salt
  • 2 cups cherries, fresh or frozen
  • 2 Tablespoons lemon juice
For the crust:
  • 1½ cups walnuts
  • 1½ cups dried cherries
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
For the chocolate sauce
  • ½ cup maple syrup or honey
  • ½ cup coconut oil, melted
  • ¼ cup chocolate powder
  • warm water as needed
For the crust
  1. Place the walnuts in a food processor and pulse until well nuts are broken up and crumbly. Add the dried cherries, salt and cinnamon and pulse some more until the cherries are broken up and well incorporated into the mix. It should stick together when you compress the mixture into your hand.
  2. Press the crust mixture into a 8"-9" spring form pan* and press down firmly to make sure the crust if firmly in place. Set aside until ready to add the filling.
  3. *I used a 6" pan for the photograph, but the recipe makes a 8"-9" cake perfectly, which serves 12-16.
For the filling
  1. Put all the ingredients in a blender and blend until smooth. Pour into the prepared crust.
  2. Refrigerate for 48 hours until cheesecake is set up.
For the chocolate sauce:
  1. Whisk all the ingredients together in a bowl, adding water as needed to make it easy to pour.
  2. Drizzle over the cheesecake after it has set up. Place in the refrigerator again to allow the sauce to set up again.
  3. NOTE: This cake freezes nicely!
Recipe by Plant Craft at