Chérie Cheesecake
Chérie Cheesecake
Will You Be My Valentine? 💖
Made some cherry bites topped with love – hope they will melt your heart. 😍
Valentines time can be a bit overwhelming with all the expectations and secret wishes. Whether you have your ma/mon chérie or not selflove is always in fashion. Time to spread love to your friends and family and definitely to yourself as well.
Live a Little, Love a Lot!
Raw vegan cherry cheesecake influenced by French style using @pechkeks misfortune cookies 😅 I had them waiting since Christmas time – Do you remember my amazing daily misfortune stories on Instagram back in December? So now it is time to turn the misfortune into fortune!!!
Chérie Cheesecake That is:
- raw and vegan
- easy to make
- cherry flavoured
- filled with love
- more pink than you could ever imagine 🙃
If this is not Love at first bite, then something is wrong. Who could resist a bite of pink? 😆
I Love You - Can I Keep You?
Chérie Cheesecake
Servings: 10
Equipment
- food processor
Ingredients
Base
- 18 misfortune cookies @pechkeks, 115g
- 2 tbsp coconut oil 30g, melted
Filling
- 1 cup cashews 150g, soaked overnight
- 1/2 cup dates 75g, soaked overnight
- 1/4 cup date soaking water 60ml
- 1 1/3 cup frozen cherries 200g
- 1 tbsp coconut oil 15g, room temperature
Decoration
- 50 g dark chocolate melted
- freeze-dried raspberries
Instructions
- the night before place the cashews and the dates into 2 different bowls and cover with water, soak overnight
Base
- in a food processor blend cookies into fine crust
- melt the coconut oil, pour over the cookie crust and pulse until well combined
- divide into 10 cupcake molds and press firmly
- place into freezer while making the filling
Filling
- drain cashews and dates, reserve 1/4 cup of the date soaking water
- place cashews, dates, date water, and 1 cup of frozen cherries (150g) into a food processor and blend until smooth and creamy
- add coconut oil and blend until combined
- chop 1/3 cup (50g) of cherries into small pieces, add into the filling and pulse few times until mixed
- pour the filling into the cupcake molds on top of the crust and place into freezer overnight or at least 3 hours
- store in the freezer and take out 1 hour prior to serving.
Decoration
- melt the chocolate usin the water bath method
- dizzle the chocolate and dried raspberries over the cakes
Notes
- makes 10 cupcake size cakes
- can use any cookies of preference
- can swop frozen cherries with other kind of frozen berries
I love cheesecakes, raw vegan cakes, easy and tasty recipes and I think pink just makes everything even more perfect.
Hope you love this recipe and if you make it don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!
May your day be filled with Love!
The Secret Ingredient is Always Love
xoxo, LT
xoxo, LT
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I am a professional ballet dancer, yoga teacher and TCM student.
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@my_life_my_treats
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