This white chocolate cherry cheesecake is completely raw and vegan. It is also paleo friendly. This is Kenny’s all-time favorite raw dessert, so I made it for his birthday this year. And believe me, it’s not the first special occasion in which I’ve recreated this masterpiece! I adapted it from Going Raw, by Judita Wignall. It is fairly simple to make and absolutely delicious! The filling is very creamy, while the crust is slightly salty and crunchy. The tartness of the cherries send this treat over the top!
Tips for Reducing Calories
Each slice of this scrumptious white chocolate cherry cheesecake is 646 calories, so you might want to eat it as your meal or slice it thinner. It is worth every single calorie and very filling! Substituting stevia for the coconut sugar and agave nectar will reduce this recipe by 75 calories per slice.
Check out the white chocolate cherry cheesecake recipe below, as well as a video demonstration. While you’re watching, check out our other recipe videos on YouTube! We also have more Christmas recipes for you.
White Chocolate Cherry CheesecakeCourse: DessertCuisine: GreekDifficulty: Medium
This white chocolate cherry cheesecake is completely raw and vegan. It is fairly simple to make and absolutely delicious! The filling is very creamy, while the crust is slightly salty and crunchy. The tartness of the cherries send this treat over the top!
2 1/4 cups raw walnuts, soaked 6 hours or overnight, drained well
1/3 cup Medjool dates
1/4 cup cacao powder
1/4 cup cacao nibs
1/2 tsp vanilla
1/8 tsp sea salt
3 cups macadamia nuts, soaked about an hour
1 cup almond milk (or nut milk of your choice)
1/4 cup lemon juice
2 tbsp vanilla
1/4 cup lecithin powder
3/4 cup raw cacao butter, melted at low temperature
2 cups fresh or frozen pitted cherries
- Use a food processor to grind the walnuts
- Add the dates and coconut sugar and process until mixed well
- Add the cacao powder, cacao nibs, and sea salt and process further
- Make sure the crust is thick and sticky
- Hold out about 1/4 cup to sprinkle on the top later
- Spread the crust mixture into a 9-inch spring-form pan, lined with parchment paper
- Press into the center of the mixture and flatten it gradually, working outward to the edge of the pan
- Place the macadamia nuts, almond milk, agave nectar, lemon juice, and vanilla into a high-speed blender
- After the mixture is smooth and creamy, add the lecithin and cacao butter and blend further
- Pour the filling into the spring-form pan on top of the crust
- Smooth with an offset spatula
- Place about half of the cherries on top of the filling, evenly distributed
- Push them into the filling with a toothpick
- Place the rest of the cherries wherever there are empty spaces
- Press those down with your finger, but let them show on top
- Sprinkle the remaining crust mix on top
- Place the cheesecake in the freezer for 2 hours
- Let it thaw about 20 minutes before serving
- The cheesecake can last in the freezer for about a month, but it will be eaten up much quicker than that.
- It will last in the refrigerator for about 3 days, but it’s best from the freezer.
© 2019, Joann Loy. All rights reserved.