Instructions

Crust: In a mixing bowl, cream together the coconut oil and maple syrup. Add the coconut flour and salt; mix well. Press into the bottom of a 12 inch round springform pan and chill until set. Filling: In a food processor, combine the coconut cream, cream cheese, maple syrup, and coconut oil and process until very smooth. Sprinkle in the xanthan gum and process until combined and smooth. Spread on evenly on crust and chill until set. Topping: In a saucepan, combine the cherries and maple syrup. Simmer for a few minutes, stirring occasionally. Sprinkle in the xanthan gum and mix very well. Chill. Spread on cheesecake. Chill until set, cut, and enjoy.

This decadent cheesecake dessert is easy to make and requires no baking. The creamy filling is topped with a flavorful and sweet homemade cherry topping.

This cheesecake is gluten-free and free from refined sugars. Enjoy!

Cherry Cheesecake



Crust:

• ⅓ cup Anthony’s Coconut Oil
• ¼ cup maple syrup
• ½ cup Anthony’s Coconut Flour
• Dash salt

Filling:

• 1 cup coconut cream
• 3 ounces cream cheese
• ½ cup maple syrup
• ⅓ cup softened Anthony’s Coconut Oil
• ½ teaspoon Anthony’s Xanthan Gum

Topping:

• 3 cups pitted cherries
• ¼ cup maple syrup
• ¼ teaspoon Anthony’s Xanthan Gum

Crust:

1. In a mixing bowl, cream together the coconut oil and maple syrup.
2. Add the coconut flour and salt; mix well.
3. Press into the bottom of a 12 inch round springform pan and chill until set.

Filling:

1. In a food processor, combine the coconut cream, cream cheese, maple syrup, and coconut oil and process until very smooth.
2. Sprinkle in the xanthan gum and process until combined and smooth.
3. Spread on evenly on crust and chill until set.

Topping:

1. In a saucepan, combine the cherries and maple syrup.
2. Simmer for a few minutes, stirring occasionally.
3. Sprinkle in the xanthan gum and mix very well.
4. Chill.
5. Spread on cheesecake.
6. Chill until set, cut, and enjoy.

Prep time: 30 minutes

Yield: 8 servings