Ingredients:

Crust:

2/3 c. raw cashews

2 T. cocoa powder

¼ c. dried cherries

1/3 c. ground flax seed or ground chia seed

1/8 tsp. salt

2 T. port wine

Cheesecake Filling:

½ c. raw cashews

¼ c. almond milk

8 oz vegan cream cheese (I used Tofutti) Note: Regular cream cheese works, too!

2 tsp. vanilla

1/3 c. powdered sugar (or stevia powder, if you like)

½ tsp. salt

15-20 drops stevia liquid (or up to 2 T. more sugar)

½ c. tawny or ruby port wine

Directions:

Preheat the oven to 375 degrees F.

In a food processor, combine cashews through salt until the crust has a uniform crumb (there are no large chunks of anything.) Add the 2 T. port and process. The mixture should just start to cling together when pressed.

Spray the bottom of an 8 x 8” or 9” round baking pan coated in baking spray. Press the crust mixture into the bottom of the pan until it is packed down evenly. Bake the crust for about 8 minutes, then remove to cool. Immediately reduce the oven temperature to 350 degrees F.

Meanwhile, in a small sauce pan over medium heat, reduce the ½ c. port for 10 minutes or so, at a simmer, until reduced to about half the volume. It will look a bit syrupy when done. Allow to sit at room temperature while you finish the filling.

Blend the cashews and almond milk until it is as smooth as possible. (Note: if you like, you can get a more creamy consistency by soaking the cashews in water for 4 hours or overnight before draining and using – but it’s not a necessity.)

Blend in the cream cheese through stevia liquid until everything is completely smooth. Pour this on top of the crust. Pour the port reduction on top and use a knife or small spatula to swirl it lightly into the filling.

Bake at 350 degrees, about 30-35 minutes. The cheesecake will thicken but still be very moist. Allow to cool to almost room temperature before covering and chilling in the refrigerator.

Cut into little squares and serve at your next tea party or fancy soiree!

Makes 16 (2”) squares or 36 bite-sized squares.

Nutrition for 1/16 recipe (using sugar): 121 calories; 7 g fat (2 g saturated); 10 g carbs; 1 g fiber; 3 g protein (subtract 3 g carbs if using stevia instead)

Nutrition for 1/36 recipe (using sugar): 54 calories; 3 g fat (.5 g saturated); 4 g carbs; 1 g protein

Because we need more cheesecake in life:

Pumpkin Cheesecake (low-carb + gluten-free)

Mom's Lemon-Raspberry Cheesecake

Chocolate-Covered Strawberry Cheesecake Cookies (with vegan option)

Strawberry Cheese-Cake

Question of the day: What do you like to make for parties, birthdays, etc? Cake? Pie? Cheesecake? Something you made up?