Vegan Cherry Oat Cheesecake

Calories: 324 Fat: 15 Carbs: 44 Fiber: 4 Protein: 3 Serves: 12

Ingredients

  • Crust
  • 1 cup graham cracker crumbs
  • 2 Tbsp coconut palm sugar
  • ¼ cup melted coconut oil
  • Cherry Cashew Cheese Filling
  • 5 cups raw cashews soaked in boiling water for 1 1/2 hours
  • 1 cup agave syrup (more if you like it a bit more sweet)
  • 1 cup Creamer Lite Oat Milk
  • 2 tsp kosher salt
  • 3 Tbsp coconut oil at room temperature
  • 2 Tbsp freshly squeezed lemon juice
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup cooked and cooled cherry sauce
  • Dark Cherry Sauce
  • 2 cups frozen dark cherries
  • 1/4 cup agave syrup
  • 1 tsp freshly squeezed lemon juice

Directions

Add cashews to a bowl and cover with boiling hot water. Let sit, uncovered, for 1 1/2 hours. Rinse and drain thoroughly. Prepare the cherry sauce by adding all of the ingredients to a medium saucepan and simmering for 15-20 minutes over low heat until very soft throughout and the mixture thickens slightly. Let cool. Line the bottom of a 9″ springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set. Combine the graham crackers in a food processor and the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base and press a little up the sides. Place in the freezer to firm up while you make your filling. Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high-speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it’s too sweet, more agave syrup if it isn’t sweet enough, or a pinch more salt for more balance!*
Pour half of the filling over the crust and even out, layer a few of the cooked cherries from the cherry sauce on top of the filling and cover with remaining filling. Tap on the counter a couple of times to release any air bubbles that may have formed. Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.

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