I usually cook from scratch because I have Celiac’s disease. That means that I’m allergic to the protein in wheat called gluten. My kitchen is a gluten free zone so I’m inclined to work with whole ingredients that I can be fairly certain are not contaminated with the infernal substance! This culinary contribution might be a little daunting to the inexperienced but I’m pretty sure anyone with some motivation and a free afternoon can make this recipe. Otherwise, get yourself a pre-made graham cracker pie crust, a can of cherry pie filling and skip to secton 2 – just keep in mind that canned filling and pre-made crust are both loaded with preservatives and highly processed refined flours and sugars. (That’s code for: my recipe is probably better for your body and for the environment.)
Make the crust first. The ingredients necessary are as follows:
1.5 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp syrup, agave nectar or molasses
2 tbsp flax meal (optional)
1/4 cup applesauce
1 tsp vanilla extract
a dash of cinnamon
olive oil spray
In a medium bowl, combine almond flour, salt, cinnamon and baking soda and mix well. Stir wet ingredients in until uniform and doughy. If you’re feeling adventurous, add a half teaspoon of cocoa powder. Moosh the dough into a oiled 9.5 inch glass pie dish. Moisten your hands with water if the dough sticks to your hands. Bake at 325F/160C for 10 to 15 minutes, until it starts to brown at the edges. Set it aside and prepare the filling.
1 12oz. box silken tofu
1 tbsp enerG egg replacer or tapioca, arrowroot, or corn starch
1/2 tsp. baking soda (add this last)
1/2 cup cashews
1 tbsp. syrup, agave nectar or molasses
juice of 1 small lemon (about 2 tbsp)
zest of 1 lemon (almost 1 tsp)
1/2 cup almond or soy milk
1 tsp vanilla extract
2 tsp almond extract
1/4 tsp salt
Pre-heat oven to 325F/160C degrees. Warm almond milk (microwave 20 seconds, stir, repeat until warm), dissolve the egg replacer or starch in the almond milk. Place the tofu and cashews in a blender along with the rest of the ingredients and blend, scraping down the sides as needed with a spatula, adding almond milk slowly, until a thick, smooth, creamy consistency results. Mix in the baking soda right before you pour it into pie crust. Bake 45-50 minutes or until just barely firm. Allowing it to cool and refrigerating or freezing lightly before serving will firm it to the proper texture. While it’s cooling, prepare the cherries.
10 oz frozen or fresh cherries, halved or whole (pitted)
1 tbsp syrup, agave nectar or molasses
1 tsp. lime zest
1 tbsp corn, tapioca, or arrowroot starch whisked into 1 tbsp cool water
Combine ingredients in a small saucepan. Bring to a low boil, covered, on medium heat. Reduce heat to medium-low and allow to simmer, stirring once or twice, until the cherries have given off their juice and have softened. Add in starch slurry and allow to cook for another 2-3 minutes or until thickened. Remove from heat and allow to cool. Store in refrigerator until ready to serve. Reheat it, pour it over the top of the cheesecake and top with toasted almond slivers.
I also melted some semi-sweet chocolate with some coconut oil and drizzled it over the top to make you say, “oooh… that looks yummy!” and give it a try.This is the finished cheesecake before my other half and I devoured it. Some of our friends at Thankgsiving Dinner missed out. Oopsie!
this is Christie, signing off to go eat more ‘cheese’cake.
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Turning Veganese 
NOM. Delicious!!! Thanks so much for sharing 🙂
I want to see your raw cheesecake… I also want to eat it.
[…] These cheesecake was kid-approved! It tasted great plain, but I also tried it with some chocolate syrup and topped with pomegranate seeds. I imagine it would be great with the cherry topping that Christie made for her ‘cheese’cake. […]
This really was delicious. The crust was pretty darn good, filling was super tasty. Omnom.