Cherry Crumble No-Bake Cheesecake
Author: 
Serves: 6
 
Ingredients
  • BASE
  • ½ c. oats
  • ¼ c. cocoa powder
  • ¾ c. coconut flakes
  • ½ tbsp melted coconut oil
  • 3 tbsp maple syrup
  • ½ tsp salt
  • CHEESECAKE
  • 1.5 c. macadamia nuts or cashews, soaked
  • 1 (14 oz.) can coconut cream
  • ½ c. coconut oil, melted
  • ¼ c. maple syrup
  • ⅓ c. lemon juice
  • 1 tsp salt
  • CHERRY SAUCE
  • 3 c. Frozen cherries
  • 3 tsp. cornstarch
  • CRUMBLE TOPPING
  • 1 c. oats
  • 1 c. flour (I used millet; you can use any type)
  • ⅓ c. melted coconut oil
  • ⅓ c. maple syrup
  • ⅓ c. muscovado sugar (or brown sugar)
  • 1 tsp salt
  • 1.5 tsp cinnamon
  • ½ c. pecans
  • Water, if too crumbly and dry
  • pinch freshly ground nutmeg (optional)
Instructions
  1. For the base, add in all ingredients in a high-speed blender or food processor and blend until the mixture comes together. Press the mixture into silicon muffin tins. There should be enough to make 5-6. If you don't have silicon muffin tins, use a loaf pan or any dish you can line with parchment paper. You can also use a removeable-bottom cake pan!
  2. For the cheesecake, add all the ingredients into the food processor or high-speed blender and blend until smooth. Portion out the mixture into the crusts. Freeze until solid.
  3. For the cherry sauce, add the cherries in a saucepan over medium high heat. The frozen cherries will "melt" therefore you don't need to add water. If you're using fresh cherries, however, you'd want to add a little bit of water to help it cook down. Add 3 tsp of cornstarch as the cherries defrost on the pan and mix thoroughly to get rid of clumps. Bring to a boil for 30 seconds before lowering the heat to a simmer. The cherries should thicken into a sauce as it cools and coat the back of a spoon.
  4. For the crumble topping, combine all the ingredients together. Crumble dough on a lined baking sheet and bake in a 350 degree oven for around 10-15 minutes.
  5. To assemble, add the cherry sauce on top of the cheesecake layer, then add the crumble on top of the cherry sauce. Freeze until ready to serve!
  6. To serve, pop the cheesecakes out of silicon tray/ parchment paper and allow to thaw for 30 minutes before serving. Yum!
Recipe by Radiant Rachels at https://radiantrachels.com/cherry-crumble-no-bake-cheesecake/