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Bob’s Birthday Cherry Cheesecake (raw, vegan, gluten-free)

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Bob's Birthday Cherry Cheesecake, Delicious Raw Cherry Cheesecake with Pomegranate Sprinkles

Bob’s Birthday Cherry Cheesecake with Pomegranate Sprinkles… this is what Bob wanted me to name this cheesecake.  :)  His birthday was coming up and we decided to get an early jump on the celebration!  If you have followed my recipe site for a while you have come to know a little bit about my loving husband, Bob.  I find him to be the most amazing human being that I have ever met in my life.  He is my everything and I cherish him to the ends of the earth. Well, one thing that I might not have shared before is that Bob sings.  He has an amazing voice and sings to me all the time.  He even goes to my doctor appointments with me and sings to me while they draw blood (so I don’t pass out) hehe.  By the time we leave, he is usually offered a job. Not only does he sing in doctor’s offices, when the opportunity arrises, he sings along with Chuckwagon and the Wheels, now known as Chuckwagon and the Wheelchairs (haha).

Chuck’s birthday is also the same day as Bob’s so this year we decided to celebrate together at one of the gigs that Chuck had booked.  There must have been over a hundred people there!  The music was great, the food smelled amazing and I fell in love all over again with my amazing singing husband. He sang, we danced, and it was a wonderful time with our friends.  I share all that to say… this is one of the desserts that I made for the party.  And since it was in a partying atmosphere, I decided it would much easier to serve it in single serving cups so people could eat and mingle at the same time.   It also frees me up from having to being stuck at the serving table, cutting, proportioning it out and serving.  Little cups are great, and I tend to serve most of the desserts this way when we have parties.  If you choose to use a Springform pan, this recipe will make a 9″ cake.


Yields 9″ Springform pan

Crust Ingredients:

  • 3 cups (248 g) coconut, unsweetened, shredded
  • 1/2 cup (62 g) flax meal, (ground flax seeds)
  • 1/4 cup (20g) raw cacao powder
  • 2 tsp (2 g) ground cinnamon
  • 1/2 tsp (2 g) sea salt
  • 8 (90 g) moist medjool dates, pitted
  • 3 Tbsp (42 g) raw coconut oil
  • 5 Tbsp  (136 g) raw agave nectar


  • 2 cups (492 g) Young Thai coconut meat
  • 2 cups (482 g) frozen organic cherries, thawed
  • 3 Tbsp (60 g ) lemon juice
  • 1/2 cup (168 g) raw agave nectar
  • 1 vanilla bean, seeds only
  • 1/4 tsp (2 g) sea salt
  • 1 1/4 cups (254 g) raw coconut oil, warmed to liquid
  • 3 Tbsp (20 g ) lecithin powder

Chocolate Ganache : yields 1 cup

  • 3/4 cup dark agave syrup or maple syrup
  • 3/4 cup cocoa powder or raw cacao powder
  • 1/3 cup raw virgin coconut oil, melted
  • 1/8 tsp sea salt
  • 1 pomegranate (using the seeds for decoration)



  1. Place the coconut, cacao, flax meal, cinnamon and salt in the food processor, using the “S” blade and pulse together to mix. Add dates, agave, coconut oil and water, processing till the batter sticks together.  If using a cake pan, lightly coat coconut oil on the bottom.  If using single servings, you can skip this step.  Press the mix evenly into the pan or cup to form a crust.


  1. In a high-speed blender add the coconut meat, cherries (and their juice from thawing), lemon juice, agave, vanilla bean seeds and salt.  Blend until smooth and creamy.  Stop occasionally to scrape the sides down.  Once creamy, while the blender is running and a vortex is created,  drizzle the coconut oil in until well mixed.  Now add the lecithin and blend long enough to incorporate.  If you use liquid lecithin, use the same measurement as the powdered.
  2. Pour the filling on top of the crust, then tap the pan/container gently on the counter to remove any bubbles.
  3. Cover and place in the fridge or freezer until firm.
  4. Serve frozen or allow it to thaw for 1-2 hours on the counter.   This cheesecake will keep for 4 days in the fridge and up to 3 months if frozen.
  5. Garnish with the ganache frosting and a sprinkling of pomegranate seeds.


  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Scoop your ganache into a piping bag for decorating.


  1. For clean cuts between slices, cut the cheesecake when frozen using a hot knife, wiping the blade in between each cut.  Cut the cheesecake into smaller slivers it will help with portion control.  Those who are not used to raw desserts often dish up way to much not realizing how rich they are.
  2. This cheesecake can be served frozen or chilled.  I ran a test on one slice and it stayed firm well into the 4th hour of being on the table.  The room temperature was roughly 68 (F) or 20 (C).
  3. Keep the cheesecake leftovers in the fridge or freezer.
  4. Blender ~ I recommend using a high-powered blender so the filling texture is creamy and smooth.  This will create a great mouth-feel.   If your blender has a tamper, use that to move the ingredients around.  If you don’t have a tamper, stop the machine periodically to scrape down the sides, making sure everything gets mixed well.  I don’t recommend using a food processor because you won’t get a creamy filling.
  5. Vortex ~ What is a vortex?  Click on the link to learn about what it is.  This is a wonderful technique to learn.  I often refer to this in my recipes.
  6. Coconut oil ~  The role of the oil in this dessert to help it “set up” and remain firm when cutting and serving it.  Coconut oil solidifies at 76 (F), which will help  create a firm texture.  Do not omit.
  7. Lecithin ~  you can use lecithin granules (soy based) ground into a powder or you can use liquid lecithin (sunflower based).  Use the same measurement with either one.  Lecithin is a thickening and emulsifying agent and should always be added to a recipe at the very end.  Once you add the lecithin, pour the filling right away.  This is not a time to take a nap and plan on finishing your dessert latter. :)  I don’t recommend omitting this ingredient or replacing it with something else.
Below, I would like to share some ideas with you on how you can serve raw desserts.  Let’s think outside the Springform pan.
I used two different plastic cups but there is no limit as to what type of container you use.  These are perfect for portion control
and for people to walk around with, mingling while they eat their dessert.  These plastic containers can be washed and reused as well.

 perfect for portion control and for people to walk around with, mingling while they eat their dessert

The cups on right were ordered off of the Internet.  I bought a case of 500.  They come with lids.
I do some catering jobs and host many parties so this quantity is right for me.  You might be able to find them in smaller quantities.
The sweet little cube cups were purchased at my local party supply store.  They make so many different shaped ones!

The sweet little cube cups

When using small cups like this it can be challenging to get the crust pressed down evenly
and to where it doesn’t smudge up the side of the cup.  This is how I do it. First of all start
off my placing equal amounts in each cup, that way all the crusts are even.  I use a cookie
scoop for this.  Place the dough in the cup as shown below.

Placing the dough in the cup

Then I place the same sized cup inside of cup that has the crust batter in it.

Placing the dough in the cup

Now with your finger tips, press down firmly and evenly.

Placing the dough in the cup

It’s as simple as that.  If you find that some of the crust batter is sticking to the bottom
of the cup after pulling it out, just wipe it with a paper towel before you do the next cup.

Different cup, same technique.

Different cup, same technique

Different cup, same technique

Then of course we have our trusty Springform pans!  The one below is a mini one.  To cute!

Mini Springform pan, too cute

Bob's Birthday Cherry Cheesecake Garnish with the ganache frosting and a sprinkling of pomegranate seeds

18 thoughts on “Bob’s Birthday Cherry Cheesecake (raw, vegan, gluten-free)

  1. Chris says:

    Happy Birthday Bob! Will I be invited to the party next year?


    What is Ganache? I always see it, and I know it is chocolate…but, is it a liquid chocolate suace or a chocolate frostting that firms? Thanks!!! How else do you use it?

    • amie-sue says:

      Hello Chris :)

      Ganache is defined as: a glaze, icing, or filling for pastries made from chocolate and cream.”

      It firms when chilled but not real hard. I have used it a lot on my raw desserts. Great for a frosting, drizzle over raw ice cream, use it as a layer in a cake, squirt some in a glass of nut milk and have chocolate milk… endless ideas!!

  2. Dana says:

    So nice to see a raw cheesecake that is not made of nuts. I will have to try this one out.

  3. Tammy says:

    These are adorable!! Best part about this recipe was the story about your love for Bob. Great story and recipe, just in time for Valentines Day! Thank you Amie!

  4. Bea says:

    Please let me what can I use instead of fresh coconut meat? I’m living in Spain and it is not often that you can find young coconuts here.
    Best regards,

    • amie-sue says:

      Bea, if you are not apposed to nuts you can use 2 cups of cashews that have been soaked for 2+ hours. I was thinking of coconut butter, but I haven’t tried it. Have a blessed day, amie sue

  5. Lindy says:

    How do you juice frozen, thawed cherries? Impossible….why not just blend them?

    • amie-sue says:

      Hi Lindy…. I didn’t juice the cherries, I used the cherries and their juice from thawing. Sorry for confusing you :)

  6. Jesse Gabriel says:

    Hallo Amie Sue.
    Oh, was für eine tolle und ans Herz gehende Geschichte, vielen dank fürs teilen!

    Happy Birthday Bob bzw. alles Gute nachträglich zum Geburtstag wünsch Jesse aus Berlin!

    Super Rezept, die Kombination von den Zutaten passen perfekt zusammen. Diese Party Plastik Becher sind super und es ist auch nicht so schlimm, wenn das Dessert etwas weicher von der Konsistenz ist, so kann nichts vom Teller oder der Form laufen.

    Ach ja, fast vergessen, klasse finde ich auch, dass es wieder ein Rezepte ohne Nüsse ist.

    Viele Grüße,

    Amie Sue, sie sind ein Engel, sie haben sich wieder so viel mühe gemacht und auch noch alles Bild für Bild gezeigt.

    • amie-sue says:

      Google Translate for Jesse..
      Hi Amie Sue. Oh, what a great and share fond continuous story, thank you for sharing! Happy Birthday Bob and Happy Birthday Jesse subsequently wish from Berlin! Great recipe, the combination of the ingredients fit together perfectly. This party plastic cups are great and it’s not so bad if the dessert is a little softer on the consistency, it can not run off the plate or shape. Oh, almost forgot, great, I also think that it is a recipe without nuts again. Regards, Jesse Amie Sue, they are an angel, what they did to so much trouble and even showed everything frame by frame.

      Good evening Jesse… good to hear from you! This dessert was a favorite of Bob’s. I shared your birthday wishes with him and he says thank you :) I hope all is well… talk to you soon! amie sue

  7. Gabrielle says:

    Happy Belated Birthday to Bob. :) You and Bob make a wonderful team. It is very clear that Bob loves you too. Reading about all this love warmed my bones on this cold Tucson morning. :) BTW cake looked yummy!

    • amie-sue says:

      Thank you Gabrielle :) I passed it on to Bob. :) Can you hardly believe this weather? hehe I hope all is well! amie sue

  8. JJ says:

    Hi there the dessert looks great! Can’t wait to try the recipe. BTW I really like the square cups which party supply store did you buy them from.


    • amie-sue says:

      Hello JJ… I got the cups at Party City. These days you can find so many neat shapes and sizes. Have a great evening, amie sue

  9. Danielle says:

    You are a genius. I have been wanting a cheesecake type dessert without nuts. Just thinking out the box here. Can you make the base with out the cherries and use that to make a vanilla or chocolate or even a chocolate cherry? Just thinking would that base recipe work for different flavors? Thanks you are amazing and love your site.

    • amie-sue says:

      Hello Danielle,

      So nice to hear from you. :) Specially when you refer to me as a genius… KIDDING, just kidding hehe. You can easily replace the cherries with any other fresh fruit. If you want to make it a vanilla base, you will need to replace the fruit with more young thai coconut because you will be losing volume from the cherries, then maybe increase the vanilla a bit to get that stronger vanilla taste. To make it chocolate flavored you can add cacao butter (maybe 1/4 cup) or cacao powder (about 1/4-1/2 cup) just depends on how strong you like the flavor. I hope this helps. Enjoy! amie sue

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