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Line the base of a 16 cm springform cake tin with baking paper.
Place roasted hazelnuts and cashews (check How to roast nuts), agave syrup, and coconut oil in the food processor and process until the mixture sticks together. Adjust sweetness.
If the mixture is too dry, add an extra half tablespoon of coconut oil.
Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the white chocolate layer.
Melt white chocolate over low heat in a medium pot.
Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup, and blend at high speed until smooth and creamy.
Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness.
Pour the mixture over the crust.
Place the cake in the freezer to set for 4-5 hours or until firm.
For the cherry topping, add frozen sour cherries and water to a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup, stirring until combined. Remove from the heat and process into a puree using an immersion blender or a food processor.
Return the mixture to the pot and stir in agar powder until dissolved. Heat the mixture to a light simmer and continue to cook for 2 – 3 minutes.
Let it cool until lukewarm. Don't let it cool down completely because once cold, the mixture will thicken quickly.
Remove the cheesecake from the freezer and pour the cherry mixture on top.
Place the cake in the fridge for around 30 minutes or until the cherry topping has set.
Remove from the tin, decorate with blueberries, slice, and enjoy!