Images and recipe by Alphafoodie
5 Cups pistachio flour (Crushed pistachios)
2 tbsp. maple syrup
- 2 tbsp. coconut oil
- 1/2 tsp cardomon
For the filling:
- 2 cups pre-soaked cashew nuts
- 2 Cups full fat coconut milk
- 2 tbsp. sweetener of choice ( i.e. agave or maple syrup )
- 1 vanilla bean ( or vanilla powder)
- 2 cups frozen cherries
Mix all of the base ingredients and press them into the bottom of the cheesecake moulds. I used a variety of different ring sizes but you can choose to use one only or even make large cheesecakes. Once ready, place them in the fridge to rest, while preparing the filling.
Rinse the pre-soaked cashews ( best if soaked overnight or - in a pinch- for half an hour in boiling water) and place in the Nutramilk processor along with the rest of the base ingredients. Process for a few minutes until you get a smooth paste.
Depending on whether you're wanting to make an ombre effect cheesecake or a swirl, you can divide the mixture into separate bowls for the different layers. You'll then need the cherry puree.
To make the puree- Heat up the frozen cherries over medium heat until they begin to liquify* and then let the water reduce for around ten minutes, to get concentrated cherry puree/paste.
- To get the ombre effect simply add different levels of cherry puree into each bowl of cashew filling base, and mix thoroughly.
Start by layering the different colors in each mould and then add a teaspoon or two of the cherry puree to the top layer and swirl lightly.
Place back in the freezer for a few hours, till fully set. You can then decorate them with berries, crushed nuts, edible flowers or even dairy-free chocolate. I used dragonfruit, blueberries, blackberries, dried roses and crushed pistachios.
Then, either serve them immediately or place back in the freezer until ready to serve.
- Serve Immediately or leave to thaw for 10-15 minutes before serving.
See full details and recipe here: https://www.alphafoodie.com/vegan-no-bake-layered-cherry-cheesecake-gluten-free/