Pretzel Cherry Cheesecake - Vegan + Gluten-free
Recipe type: Dessert
Cuisine: Vegan,Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
Love a great salty and sweet combination? Then this Pretzel Cherry Cheesecake is for you! Vegan, gluten-free and refined sugar free.
  • 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
  • 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
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.
  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.
  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.
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.
Recipe by Gluten Free Vegan Pantry at