Pretzel Cherry Cheesecake – Vegan + Gluten-free

I’M BAAAAAAACCCCCKKKKKKK!

Did you miss me? I missed you all so, so, so much.

In fact, I missed you all so much that I made you a cake.

And not just any cake, a cheesecake.

And not just any cheesecake, a Pretzel Cherry Cheesecake.

Yup, I went there.

What’s the number one way to kick up your Cherry Cheesecake recipe? Add a Pretzel crust, obviously! Woop, woop!!

That’s right folks, this is not your ordinary Cherry Cheesecake, this is a super-duper delicious Pretzel Cherry Cheesecake and it is just glorious.

In fact, my entire office has vouched for its scrumptiousness and they’re amazing people, so you have to believe them, right? Right! 🙂

So backing up to that first bit about my return to the blog, sorry for the neglect – I’ve been lacking serious kitchen inspiration lately 🙁

I’m currently on a weight loss journey which, while is awesome since I’m down 12lbs in my first month, is not awesome as I’m eating significantly less than I normally do and have become more of a snack grazer as opposed to a meal eater. Definitely not good for blog recipe inspiration, not in the least.

Thankfully, I have some amazing people in my life who support me and all of the hard work that I have put into this blog and refuse to let me fail at this new venture of mine. Thanks friends and family, you rock! 😀

So, with a little gigantic nudge from them, this Pretzel Cherry Cheesecake was born.

And, if you follow me on Instagram or Snapchat (username: glutenfreeveganpantry) you would have followed along with the step by step videos of the creation of this amazing cheesecake. Because, really? If we’re being completely honest, I share all my secrets on social media 😉

This Pretzel Cherry Cheesecake was inspired by a recent post from the very lovely Pickles ‘n Honey who recently shared a delicious looking Chocolate Chickpea Torte of sorts that had a Pretzel crust.

As I was pulling the ingredients together for what was supposed to be a ho-hum Cherry Cheesecake, I brushed passed a lonely bag of gluten-free pretzels that had been hanging out in my pantry, just waiting for the right opportunity and thought that a Pretzel Crust would be the absolute perfect way to take an ordinary Cherry Cheesecake recipe and make it extraordinary.

Verdict: huge success!

I absolutely adore how the saltiness of the pretzels play off the tangy sweetness of the cherries on this cheesecake. And I can’t get enough of the name either: Pretzel Cherry Cheesecake, Pretzel Cherry Cheesecake, Pretzel Cherry Cheesecake. I love how it just rolls off the tongue and instantly makes anyone who hears the name incredibly hungry for what else? Pretzel Cherry Cheesecake!

This whole Pretzel Cherry Cheesecake comes together pretty easily and you all know how I love to keep things simple for you 🙂 After you have pitted your cherries, allow them to simmer with some water while you prepare the crust and the filling. Stir them every so often and by the time you’ve pulled everything else together, you will have this incredibly delicious sweet, tangy, slightly sour but mostly just amazing cherry filling. This filling blows any store bought filling out of the water. And the best part? There isn’t a drop of any additional sweeteners or ingredients. It’s unadulterated cherry filling in it’s purest, most delicious form.

Oh man, I love me some cherries!

So please, I beg of you, if you only make one recipe from Gluten Free Vegan Pantry, let it be this Pretzel Cherry Cheesecake. I think I really outdid myself with this one and I am 5000% percent sure that you will be in love with just one bite.

Also, when you do get around to making one of these incredible Pretzel Cherry Cheesecakes for yourself…and I guess your friends and family, since it’s only nice to share…make you you snap some pics and share them with me on social media. Instagram, Snapchat, Facebook, Twitter, Google+, Tumbler – basically, I’m everywhere in the social media world so use the hashtag #glutenfreeveganpantry and I will give you lots of online love in return.

Thanks friends and enjoy the rest of your cherrylicious day!

PS. I’m currently on a super fun roadtrip mini-vacation with my husband in beautiful Northern Michigan. We’re visiting this adorable little town called Alpena which has some beautiful views and delicious eats. Stay tuned for a fun little vacation recap in my next post where I share some of my favourite moments. Also, tag along for live updates on Instagram and Snapchat – it’s entertaining to say the least!

5.0 from 2 reviews

Pretzel Cherry Cheesecake - Vegan + Gluten-free

 

Print

Prep time

45 mins

Cook time

1 hour

Total time

1 hour 45 mins

 

Love a great salty and sweet combination? Then this Pretzel Cherry Cheesecake is for you! Vegan, gluten-free and refined sugar free.

Author: Savanna @ glutenfreeveganpantry.com

Recipe type: Dessert

Cuisine: Vegan,Gluten-free

Serves: 12 slices

Ingredients

Crust

• 2 cups ground gluten-free pretzels (about 3 cups of whole pretzels)
• 1 cup graham cracker crumbs, gluten-free + vegan
• ½ cup coconut oil, melted
• ¼ cup agave nectar

Filling

• 1 cup raw cashews, soaked in water overnight
• 1 cup coconut cream
• ¼ c coconut oil
• ¼ c agave nectar
• ½ Tbsp vanilla extract
• 3 Tbsp lemon juice
• ½ tsp sea salt (optional)

Cherry Topping

• 5 cups cherries, pitted
• 2 cups water

Instructions

Cherry Topping

1. Once you have pitted all of your cherries, place them into a medium sauce pan and add 2 cups of water.
2. Bring to a boil over high heat, then reduce to medium-high heat and allow to simmer for approximately 30 minutes, stirring occasionally.
3. Once the filling has reduced down and thickened, remove from heat and allow to cool.

Crust

1. Place 3 cups of whole, gluten-free pretzels into a high-speed blender or food processor. Blend/process on high for about 1 minute, or until formed into a flour of sorts. A few chunks remaining is okay.
2. Place ground pretzels into a medium bowl and add graham cracker crumbs, melted coconut oil and agave nectar. Stir until well combined.
3. Add combined crust ingredients into a 12" springform pan. Using your fingers, press the crust firmly into the pan, being sure to build up an edge that is about 1" tall. Place crust into the freezer to firm up while you prepare the filling.

Filling

1. Drain and rinse the cashews.
2. In a high-speed blender, add cashews, coconut cream, coconut oil, agave nectar, vanilla extract, lemon juice and salt.
3. Blend on high for about 3-5 minutes until smooth, well-blended and creamy.
4. Remove crust from freezer. Pour contents of filling from the blender, into the formed crust.
5. Return to the freezer for about 10-15 minutes.
6. Once the filling has firmed up in the crust, top the cheesecake with the cooled cherry topping, being careful not to mix the cheesecake layer together with the cherry layer.
7. Return finished cheesecake to the freezer for about an hour to firm up.
8. Once firm, cheesecake can be stored in the refrigerator until ready to serve.

Notes

Store the finished Pretzel Cherry Cheesecake in a covered container in the refrigerator for up to five days (if it lasts that long!)

Cheesecake will also keep for several weeks in the freezer if you need a long term storage option. Be sure to store in an airtight container.

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