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Cherry Chocolate Chunk Cheezecake
It’s almost Valentine’s Day, and nothing says “I love you” like a homemade treat!
Since I first started my journey into vegan cooking, cheezecake made with cashews has always been a favorite of mine, and when I had the restaurant, it was a fave of our customers too! We used to serve a lemon cheezecake that people would come out of their way to have a bite of with a friend. It was so sweet!
Cheezecake is definitely something you make when you want to surprise people with a delicious vegan treat that they won’t believe is vegan. It’s creamy and delicious, and the best part is it’s heart healthy!
Once you get the hang of it, it’s really easy to whip up, and you can do any kind of variation you like! Think orange and chocolate, Oreo, strawberry, blueberry, matcha! Oh my, my, my. It’s 8am and all I want is cheezecake. But this kinda cake *can* actually be eaten for breakfast! Yay! Finally my Valentine’s Day wish has come true.
For this special V-Day treat, I’m going to share a Cherry Chocolate Chunk recipe. Aaand it’s topped with homemade caramel sauce! It will definitely knock someone socks off.
Sending lots of vegan love from my family to yours. Happy Valentine’s Day!
Ingredients:
For the Base-
- One C walnuts
- 3/4 C oats
- 8 regular or 5 madjool dates, pitted and soaked in hot water for 5 minutes
- 2 tbs coconut oil, melted
- 2 tbs pure cocoa powder
- A dash of salt
For the Cheezecake Filling-
- 2 C of cashews, soaked overnight
- 4 tbs refined coconut oil
- 1 C coconut milk
- 3 tbs maple syrup
- 2 tbs freshly squeezed lemon juice
- 1.5 tsp vanilla extract
- 1/8 tsp salt
- 1 C fresh cherries, pitted and roughly chopped
- 3/4 C vegan milk chocolate pieces, broken into medium chunks
For the Caramel Sauce-
- 1 C light brown sugar, packed
- 1/2 full fat coconut milk or coconut cream
- 4 tbs coconut oil
- 1 tsp vanilla extract
Directions:
- In a food processor fitted with an S blade, add all of the ingredients for the base. Process on high for 1-2 minutes, scraping down the sides as needed. Mixture should stick together and there shouldn’t be any large chunks of walnuts remaining.
- Line an 8*8 pan with waxed paper and add mixture, pressing down with a spatula, evenly coating the entire bottom of the pan evenly.
- Place pan in freezer to set while you prepare the cheezecake filling.
- In a high-powered blender, add all of the cheezecake filling ingredients, except the cherries and chocolate. Blend on high for 3-4 minutes, until completely smooth. You might need to scrape down and push the mixture a couple of times.
- Add the cherry and chocolate chunks a little at a time into the blender and fold them into the creamy filling.
- Take the base out of the freezer, and pour cheezecake mixture into the pan, spreading evenly and smoothing our the top with a spatula.
- Put pan into the freezer and let set for at least 5 hours, overnight is best.
- For the caramel sauce, add all ingredients except the vanilla extract into a small pot and mix. Heat over medium-low heat for 7-8 minutes, stirring frequently. Add vanilla and cook for 1 minute more. Remove from heat and let cool. Transfer to a jar and refrigerate.
- When the cheezecake has set, remove it from the freezer and let it sit at room temperature for about 15 minutes. Cut into bars and plate.
- Heat caramel sauce for 1–2 minutes in the microwave and drizzle caramel sauce over them. Add dried rose petals if desired.
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