It’s that time of year again when cherries appear in the markets. As you walk through the stalls during Sunday morning, the cherries call to be tasted, lusty fruits with their come-hither red. Eating a few while gathering them into a basket, the crimson-colored juice is sweet, reminding us to enjoy all things sensual during the heat of summer. We know cherries are delicious on their own, but wouldn’t they be even better inside a cherry cheesecake?

cherries, flowers

cherries by @lauraponts

The cherry on top is a metaphorical phrase to explain how something good can be even more wonderful. Cherries, bright little orbs of juicy delight, make everything more wonderful, don’t they?

Try this luscious raw vegan cherry cheesecake recipe by Fully Raw Kristina:

Fully Raw Cherry Cheesecake

Recipe by Fully Raw Kristina @fullyrawkristina

  • CRUST:
  • 2 cups of dried mulberries
  • 2 cups of dried figs
  • 1.5 cups of pitted dates
  • 4 cups (approx.) raw cashews, soaked in coconut water
  • 7-10 frozen ripe bananas
  • 2 cups of cashew milk
  • 1 Tbsp. cinnamon
  • 1 vanilla bean
  • Approximately 3 lbs of pitted cherries (you can also use frozen organic cherries)
  • 1 lb of pitted dates


Place all ingredients into food processor and pulse until it reaches a crumbly consistency. When ready, place your ingredients into your pie pan and form the crust with your hands by pressing the crust until shaped.

Cashew Milk:

Place the soaked cashews in a high-speed blender with water and blend until creamy smooth. Set aside. If you have to blend in batches, put all blended cashew milk in a clean pitcher and save. The cashew milk is used in the "cheesecake" filling.

"Cheesecake" filling:

Blend all ingredients in a high-speed blender (like Vitamix) until it reaches an ice cream consistency. When ready, pour the ice cream into a mixing bowl, place in freezer, and let it set while we get ready to make our cherry swirl filling.

Cherry Glaze:

Blend the cherry ingredients together in a high-speed blender. When ready, take the cheesecake filling out of the freezer and pour in the cherry glaze.


Mix the 2 colored fillings together-- the cherry and the "cheesecake" filling -- using a spatula and create a red and white SWIRL!

After you have swirled the two fillings together, add the swirl filling on top of the crust.

If you have extra cherry glaze, go ahead and pour that on top of the middle layer filling.

Use left over cherries to decorate beautifully on top of your cheesecake.

When finished decorating, slide your cheesecake into the freezer for approximtately 4-6 hours. When ready to eat, take it out to thaw for 15-20 minutes until you can cut through it with a knife. Enjoy!

“I want to do with you what spring does with the cherry trees.” Pablo Neruda, poet

cherry, cherries

cherries by @lauraponts

photography by Laura López | recipe by Fully Raw Kristina


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