SCD No-Bake Cherry Cheesecake

by

This no-bake cherry cheesecake is one of my all-time favorite summer desserts and it couldn’t be easier! This cheesecake is so rich, creamy, and decadent it’s hard to believe it’s SCD approved and dairy free! The cashews make this dessert extra velvety smooth, and the dates in the crust add a touch of sweetness and ooey gooey chew you will love! The cherries are of course the star of this dessert, and by adding a touch of lemon juice the sweet and tart cherry flavor really shines through adding a clean finish to the palate. If fresh cherries are not available or too expensive, you can always use frozen! Just be sure to thaw them in the refrigerator before using so the cooking times remain the same. You can even make this recipe picnic friendly by placing each serving in 4oz. mason jars instead of an 8-inch springform pan. I recommend keeping the jars frozen until transporting so they stay nice and cold and will thaw by the time you eat it. And if cherries aren’t your thing? Feel free to substitute blueberries, strawberries, or raspberries. Here’s to a new summer favorite, Cheers!       

SCD No-Bake Cherry Cheesecake

Serves 8
Prep: 30 min
Freezing: 4 hours
Thawing: 10 min
Total: 4 hours 40 min
Beginner

Ingredients:

For the Crust: 

1 Cup almond flour

½ Cup dates, pitted (about 5 large Medjool dates)

2 Tbsp. honey 

¼ tsp. salt

1 Tbsp. coconut oil, melted 

 

For the Filling: 

2 ¼ Cups cashews, unroasted, unsalted, and soaked

2 ½ Cups boiling water

¼ Cup lemon juice

¼ cup honey 

¼ Cup coconut oil, melted 

1 tsp vanilla extract 

¼ tsp salt

¼ Cup almond milk, no thickeners or additives

1 cup cherries, pitted and cooked

 

Topping: 

2 Cups cherries, pitted 

1 oz. Lemon juice 

1 Tbsp. honey 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Line your 8-inch springform pan with parchment paper.
  3. Set up your food processor with the standard attachment blade.
  4. Add in almond flour, dates, honey, salt, and coconut oil. Pulse until dates are broken down and you can form a ball in your hand with the dough.
  5. Transfer dough to the lined springform pan.
  6. Gently press the dough into an even layer covering the bottom of the pan.
  7. Next, remove the pit from your cherries if needed. In a small saucepan add 3 cups of cherries, 1 ounce of lemon juice, and 1 tablespoon of honey.
  8. Bring to a simmer over medium heat for 5-8 minutes or until the cherries start to break down and cook, set aside.
  9. Set up your high-speed blender with the standard blade attachment.
  10. Place cashews in a large bowl. Bring 2 ½ cups of water to a boil. Cover cashews with boiling water and let sit for 12 minutes.
  11. Drain cashews and add to the blender with ¼ cup lemon juice, ¼ cup honey, ¼ cup coconut oil, vanilla, salt and almond milk.
  12. Blend on high until very smooth, about 1-2 minutes. You will need to periodically stop and scrape down the sides.
  13. In a large bowl add cheesecake mix and 1 cup of cooled cooked cherries. Fold in by hand gently until evenly incorporated.
  14. Pour cherry cheesecake filling over your crust and smooth out the top with a spatula.
  15. Add remaining 2 cups of cherries on top.
  16. Freeze for 4 hours, or until completely frozen and set.
  17. Remove from the springform pan and thaw before cutting. Thaw for 10 minutes at room temperature, or 30 minutes in the refrigerator.
  18. Slice into eight pieces and enjoy!   

               

             

Nutrition Facts: 
Calories- 402
Carbs- 38.8 g
Fat- 25.3 g
Protein- 7.4 g