NOTES: If you cannot get frozen cherries, try this with frozen mangoes or frozen strawberries instead.

Vanilla Cherry Swirl Cheesecake
Prep time
Yield: 8-10 servings
  • For the Cheesecake Topping:
  • 1 cup frozen cherries, thawed
  • 1½ cups cashew nuts, soaked
  • ¾ cup coconut milk
  • ⅓ cup agave syrup
  • 2 tbsp good quality vanilla extract
  • The seeds from a vanilla pod
  • 2 tbsp lemon juice
  • ½ cup and 1 tbsp melted cacao butter

  • For the base:
  • 1 cup hazelnuts, dry
  • 1 cup almonds, dry
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¾ cup Medjool dates, stones removed and chopped
  • Pinch salt
  1. In a food processor, whizz the hazelnuts, almonds, salt, vanilla and cinnamon until it resembles fine breadcrumbs.
  2. Finally pulse in the Medjool dates with a teaspoon of water if needed until the mixture starts to hold together.
  3. Press the mixture into the bottom of an 8 - 9 inch spring form cake tin lined with baking parchment. Chill until firm.
  4. Rinse the soaked cashews well under cold running water.
  5. In a blender whizz together the defrosted cherries until smooth. Pour into a jug or sauce dispenser and set aside.
  6. In a blender, whizz all the remaining topping ingredients except the cherries until smooth. Pour over the cheesecake base.
  7. Swirl in the cherry sauce. You can do this by pouring a little of the cherry sauce onto the cheesecake in dots on the surface and using a cocktail stick or skewer to drag the sauce around the cheesecake to create a swirl. Chill in the fridge or freezer until firm.