Gluten-Free, Dairy-Free, Serves 18
Base and Topping
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup date sugar
- 1/2 cup cold vegan butter
Cheesecake Filling
- 8 ounce vegan cream cheese
- 1/2 cup coconut sugar
- 3 tsp pure vanilla
- 1 Tbsp lemon juice
- 21 ounce cherry pie filling
- 1 large egg
Directions:
In a food processor, pulse together the flour, date sugar, and butter until crumbly. Reserve 1/2 a cup of batter to go over the top. Press the remaining batter into a greased or parchment-lined 8×8-inch baking pan. Bake at 350 degrees F for 15 minutes. Remove from the oven and let cool while preparing the filling. Cream together the cheese, sugar, lemon juice, and vanilla until smooth. Beat in the egg. Spread the mixture over the crust and spoon the cherries over the top. Sprinkle the reserved batter over the top and bake at 325 for 20-30 minutes or until the cheesecake is set at the center. Let cool completely in the pan before cutting.