Chocolate Cherry Cheesecake
Author: 
Cuisine: Dessert
Prep time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • CRUST:
  • ¾ cup soaked medjool dates
  • 1 cup unsalted pretzels
  • CHEESECAKE FILLING:
  • ¾ cup soaked medjool dates
  • 1 cup coconut cream
  • 1 cup soaked cashews
  • 1 tbs vanilla
  • 1 cup frozen dark sweet cherries-pitted
  • ¼ cup fresh lemon juice
  • 1 tbs cocoa powder
  • Chocolate pieces for garnish
Instructions
  1. I'd like to start off by saying the crust recipe makes a small amount as my pie pan is small, so you may want double it. You also may need to adjust the filling measurements as well if you have a larger pie pan, either double or add a slight bit more of each ingredient (this recipe is forgiving)
  2. Place your pretzels in a food processor and pulse until coarsely ground. Remove and set aside.
  3. Add ¾ of medjool dates and pulse, scraping down the sides, until starts to make a date butter. This does not have to be perfect. Once the dates are broken down add the pretzels and cocoa powder and pulse until combined. Press crust mixture into bottom of greased pie pan until evenly pressed.
  4. Next, combine all the cheesecake filling ingredient EXCEPT CHERRIES into a Vitamix or other high powered blender and blend until perfectly smooth.
  5. In the food processor, add the frozen cherries and pulse until they are chunky but broken apart.
  6. Fold the cherry mixture into the rest of the cheesecake mixture and pour into the pie pan.
  7. Grate a piece of chocolate on top and chill for at least 3 hours.
  8. Serve and enjoy!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/cherry-chocolate-cheesecake/