AuthorgoodnesswithgAdd both bags of granola and coconut oil to a food processor. Pulse until well-combined.
Press into an 9x12 pan lined with parchment paper, using your fingers to make an even layer.
Place in freezer while making cheesecake layers.
To a high speed blender or food processor, add drained cashews, coconut cream, cherries, maple syrup, lemon juice, vanilla extract and salt. Mix until well-combined and creamy.
Pour on top of crust, using a spatula to smooth into an even layer. Put in freezer for at least an hour to set up.
When cherry layer has set, add the vanilla cheesecake layer.
To a high speed blender or food processor, add drained cashews, coconut cream, maple syrup, lemon juice, cinnamon, vanilla extract and salt. Mix until well-combined and creamy.
Pour on top of cheery layer, again using a spatula to smooth. Sprinkle pistachios on top.
Place in the freezer for several hours before topping with fresh cherries, cutting into squares and serving.
Enjoy!
Ingredients
Directions
Add both bags of granola and coconut oil to a food processor. Pulse until well-combined.
Press into an 9x12 pan lined with parchment paper, using your fingers to make an even layer.
Place in freezer while making cheesecake layers.
To a high speed blender or food processor, add drained cashews, coconut cream, cherries, maple syrup, lemon juice, vanilla extract and salt. Mix until well-combined and creamy.
Pour on top of crust, using a spatula to smooth into an even layer. Put in freezer for at least an hour to set up.
When cherry layer has set, add the vanilla cheesecake layer.
To a high speed blender or food processor, add drained cashews, coconut cream, maple syrup, lemon juice, cinnamon, vanilla extract and salt. Mix until well-combined and creamy.
Pour on top of cheery layer, again using a spatula to smooth. Sprinkle pistachios on top.
Place in the freezer for several hours before topping with fresh cherries, cutting into squares and serving.
Enjoy!
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