- Prep Time: 30 minutes
- yield: 8 servings
Ingredients
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Crust:
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⅓ cup coconut oil
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¼ cup maple syrup
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½ cup Anthony’s Coconut Flour
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Dash salt
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Filling:
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1 cup coconut cream
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3 ounces cream cheese
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½ cup maple syrup
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⅓ cup softened coconut oil
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½ teaspoon Anthony’s Xanthan Gum
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Topping:
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3 cups pitted cherries
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¼ cup maple syrup
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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.
Prep time: 30 minutes
Yield: 8 servings