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No-Bake Vegan Cherry Cheescake

by Myles Hopper, Giles Humphries from Mindful Chef: Healthy You, Happy Planet

This creamy cashew cheesecake is finished with a rich sweet cherry topping in this moreish summer dessert.


Blink and you’ll miss it. Cherry season in the UK is a very short one, but with a booming cherry industry that is known for producing first-class fruit, we always try to make the most of it. Vanilla goes particularly well with ripe cherries. Use them here to make the perfect topping to this moreish cheesecake.

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For the filling:
200g cashew nuts
300g vegan cream cheese
75ml plant-based yoghurt (we use coconut)
50ml maple syrup
1 tbsp vanilla extract
juice of 1 lemon
For the base:
150g pecan nuts
150g pitted dates
sea salt
For the topping:
1 tbsp cornflour
500g cherries, pitted
50ml maple syrup
½ tsp ground cinnamon

Essential kit

You will need: a food processor and a 15 x 20cm baking dish.


Put the cashews into a large bowl, cover with boiling water and leave to soak for 1 hour. Line a 15 x 20cm baking dish with baking paper.

Meanwhile, make the base. Place the pecan nuts and dates in a food processor with a pinch of salt and blitz to a coarse crumb.

Pack the crumb into the lined baking dish to form an even layer on the bottom. Chill in the fridge while the cashews soak.

For the filling, drain the cashews and add them to a blender with the cream cheese, yoghurt, maple syrup and vanilla extract. Add all but 1 tablespoon of the lemon juice and blend until smooth. Spoon the mix over the base and freeze for 2 hours, until stiffened but still soft.

For the topping, in a small saucepan dissolve the cornflour with 100ml water. Add the cherries and maple syrup, the remaining tablespoon of lemon juice and the cinnamon. Put the pan over a medium–low heat and simmer for 8–10 minutes, until thick and bubbling. Leave to cool to room temperature, then spread it over the top of the cooled cheesecake. Chill for another 1 hour, then serve.

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