No-Bake Hibiscus Cherry Cheesecake Recipe (Dairy-Free, Paleo)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 1x
Scale
Ingredients
For the base:
- 1 cup almonds
- 2/3 cup fresh dates, pitted
For the filing:
- 2 cups raw cashews, soaked in hot water for 2 hours
- 1/3 cup honey
- ½ cup full fat coconut milk
- 3 tbsp melted coconut oil
- 2 tbsp lemon juice
For the hibiscus cherry topping:
- 4 tbsp boiling water
- 1 hibiscus tea bag
- 4 tsp arrowroot flour
- 1 pound frozen dark cherries
- 1/3 cup honey
Instructions
- To make the cherry hibiscus toping, place the boiling water and hibiscus tea bag in a small jug.
- Steep for 10 minutes.
- Discard the hibiscus tea bag.
- Add the arrowroot flour and stir to combine.
- Add the cherries, honey and hibiscus mixture to a pot and mix to combine.
- Bring to a boil over medium heat, stirring frequently.
- Reduce the heat to low and cook for 5-10 minutes or until thicken.
- Remove from the heat and set aside.
- To make the crust, place the almonds and dates in a food processor and pulse until combine.
- Grease an 8 inch springform pan and line with parchment paper.
- Press the mixture firmly and evenly against the bottom of the cake pan.
- To make the filling, rinse and drain well cashew nuts.
- Place them in a high power food processor with the rest of ingredients and blend until smooth.
- Pour the filing over the cake base.
- Place the cake in the freezer for at least two hours or until firm.
- Remove from the freezer for 30-40 minutes to thaw before serving.
- Top with hibiscus cherry filling and serve.
Find it online: https://nurturedhomes.com/hibiscus-cherry-cheesecake