SCD No Bake Cherry Cheesecake

Ingredients

For the Crust:

1 cup almond flour

½ cup dates, pitted (about 5 large Medjool dates)

2 TBSP honey

¼ tsp salt

1 TBSP coconut oil, melted

For the Filling:

2 ¼ cups cashews, unroasted, unsalted, and soaked

2 ½ cups boiling water

¼ cup lemon juice

¼ cup honey

¼ cup coconut oil, melted

1 tsp vanilla extract

¼ tsp salt

¼ cup almond milk, no thickeners or additives

1 cup cherries, pitted and cooked

Topping:

2 cups cherries, pitted

1 oz. Lemon juice

1 TBSP honey

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For the Crust:

1 cup (100g) almond flour

½ cup (115g) dates, pitted (about 5 large Medjool dates)

2 TBSP (30 ml) honey

¼ tsp (1.25 ml) salt

1 TBSP (15 ml) coconut oil, melted

For the Filling:

2 ¼ cups (254 g) cashews, unroasted, unsalted, and soaked

2 ½ cups (592 ml) boiling water

¼ cup (59 ml) lemon juice

¼ cup (85 g) honey

¼ cup (52 g) coconut oil, melted

1 tsp (5 ml) vanilla extract

¼ tsp (1.25 ml) salt

¼ cup (59 ml) almond milk, no thickeners or additives

1 cup (145 g) cherries, pitted and cooked

Topping:

2 cups (290 g) cherries, pitted

1 oz. (28g) Lemon juice

1 TBSP (15 ml) honey

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Dairy-Free

Vegan

Vegetarian

Soy Free

Shellfish Free

Recipe PDF

Instructions

Gather and prep ingredients.
Line your 8-inch springform pan with parchment paper.
Set up your food processor with the standard attachment blade.
Add in almond flour, dates, honey, salt, and coconut oil. Pulse until dates are broken down and you can form a ball in your hand with the dough.
Transfer dough to the lined springform pan.
Gently press the dough into an even layer covering the bottom of the pan.
Next, remove the pit from your cherries if needed. In a small saucepan add 3 cups of cherries, 1 ounce of lemon juice, and 1 tablespoon of honey.
Bring to a simmer over medium heat for 5-8 minutes or until the cherries start to break down and cook, set aside.
Set up your high-speed blender with the standard blade attachment.
Place cashews in a large bowl. Bring 2 ½ cups of water to a boil. Cover cashews with boiling water and let sit for 12 minutes.
Drain cashews and add to the blender with ¼ cup lemon juice, ¼ cup honey, ¼ cup coconut oil, vanilla, salt and almond milk.
Blend on high until very smooth, about 1-2 minutes. You will need to periodically stop and scrape down the sides.
In a large bowl add cheesecake mix and 1 cup of cooled cooked cherries. Fold in by hand gently until evenly incorporated.
Pour cherry cheesecake filling over your crust and smooth out the top with a spatula.
Add remaining 2 cups of cherries on top.
Freeze for 4 hours, or until completely frozen and set.
Remove from the springform pan and thaw before cutting. Thaw for 10 minutes at room temperature, or 30 minutes in the refrigerator.
Slice into eight pieces and enjoy!