Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.
You know it’s going to be a good day when you eat cheesecake for lunch. Leading up to putting this in my mouth was more like pure chaos rather than organized precision. Although I wish every photo shoot could go along smoothly, sometimes that just isn’t reality.
Shooting around lunch hour is always difficult. Family members are rotating in and out of the kitchen trying to find an inch of space on the counters toppled high with all my props, food, and scraps. It isn’t a pretty sight behind the scenes, trust me. But the result of all the chaos turned out pretty rad I think.
it’s cherry time!
I love the simplicity of this delicious vanilla cheesecake. And since fresh cherries are in season, adding them was a must. A friend brought over a bag of rainier cherries last night and I immediately knew what I was going to do with them! As promised my cheesecake obsession has continued in full force… and I don’t expect it to be slowing down anytime soon.
I made up this recipe in my food processor. But you can also make it in a high-powered blender like a Vitamix. I love my Vitamix and use it for making cheesecakes quite often (not sponsored, just love it!). Whatever you have on hand is always the best tool, though.
I cooked this crust because I wanted a little crunchy layer on the bottom, but you can totally leave it raw for a completely raw cheesecake recipe. I have made it both ways and it turns out fabulous either way. Go crazy! Have fun! And eat cheesecake for lunch!!
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