Cherry Cheesecake

8 servings

YIELD

30 minutes

PREP TIME

BAKE TIME

TOTAL TIME

Ingredients

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

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.

LEARN TO MAKE IT

LATEST RECIPES

Spiced Orange Marmalade

A bit of cinnamon and a dash of cloves give this orange marmalade a festive flair.

Zucchini, Quinoa and Vegetable Soup

Loaded with vegetables, beans and quinoa, this brothy vegan soup brings warmth and happiness to any chilly day.

Gluten Free Mini Gingerbread Cakes

Too cute to eat? Almost! These gluten free gingerbread cakes are vegan and not too sweet. Perfect for breakfast or a light dessert.

Chocolate Bûche de Noël

This double chocolate bûche de Noël is soft, fluffy and features a coconut-based cream filling. It’s a festive centerpiece for the holiday dessert table.

View All