Black Forest Cheesecakes

Cherries, chocolate & cream is (quite obviously) a fabulous combination – but specifically, I think, because the cherries and cream cut through the richness of the chocolate to create a dessert complete with pops of fluffy lightness and juicy moments. These cheesecakes are very easy to make, present nicely and will be gobbled down in a flash (because they aren’t overly rich). Enjoy!




To Serve: coconut yogurt & chopped dark chocolate


  1. Preheat the oven to 180C/360F, and get your cashews boiling if they haven’t been soaking.
  2. Start with the Base. In a food processor/blender, pulse the biscuits until resembling fine sand. Add the melted butter and blitz again to combine.
  3. Grab a 12-hole muffin tin and grease each hole with vegan butter or oil (if a silicon muffin mould) or line with patty liners (if a metal tin). Divide the crumb mixture between the holes and then press with the base of a glass to compact and flatten. Bake in the preheated oven for 5 minutes. Set aside.
  4. Meanwhile, make the Filling by adding the drained and rinsed cashews to a blender along with the remaining filling ingredients (sans the cherries). Blend until smooth.
  5. Pour the filling into each muffin hole so the mixture comes up ¾ of the way. Drain the cherries and smoosh 4-6 into the top of each cheesecake.
  6. Bake in the oven for 30-35 minutes or until puffed up and slightly cracked. Leave to cool, then refrigerate to chill before serving. If made using a silicon mould, run your knife around the edge before pushing up from the base to eject. Serve with coconut yogurt and chopped dark chocolate if desired for the full black forest effect.
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