Cherry Bakewell Cheesecake
A delicious almond-flavored biscuit base, creamy almond cheesecake filling, and a sweet cherry topping. This no-bake dessert is dairy-free and requires just a few simple ingredients!
Ingredients
For the Base:
- 2 cups biscuits crushed
- ½ cup ground almonds
- 6 tbsp dairy-free butter or margarine melted
For the Filling:
- 10.5 oz dairy-free white chocolate melted
- 12 oz tofu
- 7 oz dairy-free cream cheese
- ¼ cup syrup maple, agave, or fruit
- ½ cup dairy-free milk
- 6 tbsp cornstarch
- 1 tsp almond extract
For the Cherry Topping:
- 1½ cups frozen cherries
- 4 tbsp water
Instructions
Make the Base:
- In a food processor, blend the biscuits and ground almonds into fine crumbs.
- Mix in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Place the pan in the fridge to chill.
Prepare the Filling:
- Melt the dairy-free white chocolate and set it aside to cool slightly.
- In the same food processor, blend the tofu, dairy-free cream cheese, syrup, dairy-free milk, cornstarch, and almond extract until smooth and creamy.
- Add the melted white chocolate and blend again until fully combined.
- Pour the filling over the chilled base and smooth the top.
- Refrigerate the cheesecake overnight to set.
Make the Cherry Topping:
- In a saucepan, heat the frozen cherries and water over medium heat until the cherries release their juices and start to simmer.
- Remove from heat and allow the mixture to cool.
Assemble the Cheesecake:
- Once the cheesecake has set, remove it from the fridge.
- Top with the cherry mixture and sprinkle with flaked almonds if desired.