Cheesecake ice cream cherry cake

cheesecake ice cream cherry cake Hi everyone! This truly feels like my very first post, it’s been that long since I typed few words around here.

A couple of days ago I made a quick posting on social media here and here on the what and why I’ve been slightly MIA and I could not be more thankful for your feedback. You are rock stars [as if there was any doubt *high five*]. And to thank you for sticking around, let’s have a cake party.

cheesecake ice cream cherry cakeI’m still not quite sure what type of cake it is, thus the slightly confusing article header! But damn it is delicious. So delicious that…you see that big piece on the left? That was mine. Aha. This cake is half choc cheesecake, half vanilla cinnamon ice cream, with a layer of cherries in between. Not sure what forces were at play and how in the world I came up with it, but it is genius. It is absolutely perfect for these hot summer days we’ve been enjoying here in Perth and it was perfect for a beachy Christmas day.

cheesecake ice cream cherry cake

cheesecake ice cream cherry cakeAlthough we devoured this beautiful cake over Christmas, it is by all intents and purposes an everyday cake. Meaning to be enjoyed every single day. Definitely do not sit on this recipe until next year. You crazy? Make it now, this evening, tomorrow or this New Years the latest. And cut the biggest slab slice for yourself.

cheesecake ice cream cherry cakecheesecake ice cream cherry cake

PS: I am slowly resuming all activities and getting to all emails, messages and blog comments. One by one [there’s hundreds!].

Cheesecake ice cream cherry cake

Makes one 9cm mini cake


  • 50g almonds
  • 50g dates

Cheesecake layer

  • 80g cashews
  • 25g coconut butter, softened
  • 20g cacao butter, melted
  • 50g maple syrup
  • 2 TBSP cacao powder
  • 1/2 cup water

Ice cream layer

  • handful pitted and halved cherries + 3-4 whole ones
  • 1 frozen banana, cut into cubes
  • 1/2 vanilla bean
  • pinch cinnamon
  • 1/4 cup nut milk (or water)


  • frozen berries
  • extra chunks of ice cream
  • melted raw chocolate


  1. Add almonds and dates to a small blender and process until sticky. Press the mix in a mini cake pan lined with baking paper on the bottom.
  2. Add the ingredients for the chocolate cheesecake to the same small blender and blitz until super smooth and creamy. Scoop on top of the base.
  3. Spread the pitted, halved cherries on top of the cheesecake in a single layer.
  4. Rinse the blender and add ingredients for the nice cream in the same small blender. Process until it resembles soft serve ice cream.
  5. Quickly scoop ice cream on top of the cherries, place the whole cherries on top and pop it in the freezer. Best overnight.
  6. To serve, allow the cake to sit on the counter for 3-4 minutes before getting it out of the pan and slicing it. Serve with few extra frozen organic berries and drizzle melted raw chocolate generously.

Note. To make mini cakes you need a small blender with a small jug.  I used the new Vitamix S30 and I reckon the Nutribullet would also do a good job. A regular TNC Vitamix might be too big, you might need to double the ingredients and make a bit of a bigger cake. Good news is that this keeps very well frozen.

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