Get a load of these raw sour cherry cheesecakes with a pecan base! They’re low sugar yet still deliciously sweet - especially with the tang of dried sour cherries, and the pecan crust adds a new nutty dimension to the usual cheesecake crust.skip to the recipe
Recipe by guest blogger Hazel from hazeljane.com
In a processer, pop in your pecan nuts and blend until it’s crumb-like (it’s quite nice to have a few little chunks too), before mixing with the brown sugar.
In a pan, melt your coconut oil before tipping in the pecan crumb and blending until it’s completely covered. Leave to cool slightly, then squidge (technical term) into the bottom of a jar or glass and leave in the fridge for about an hour.
Once the hour is up, mix up your cream cheese, greek yoghurt, caster sugar and dried sour cherries and pop that in your jar/glass too. Then sprinkle a few more cherries on top, before putting it back into the fridge.
You’ll then need to leave them in for at least a couple of hours - but it’s much better if left overnight.
And taa-daa! Raw cherry cheesecakes!