Cherry cheesecake

BASE: 70gr cashew nuts 60gr medjoul dates 15gr coconut oil Mash everything, pour into the base of the mold and crush. Refrigerate while preparing the filling

FILLING: 300gr mascarpone 200ml cream 60gr dates 125ml milk or vegetable drink 5 sheets of gelatin 1 🥄vanilla 1 🥄cinnamon Hydrate the gelatin for 10'. Mix the mascarpone and the cream. Add the crushed dates with a little cream. Heat the milk for 1' in the micro. Dissolve the gelatine in the milk and add to the rest of the ingredients. Whisk until a homogeneous mass is obtained. Pour over the base and refrigerate for 3-4 hours.

TOPPING: 185 gr of cherries 1 sheet of gelatin Put the pitted cherries in the micro for 2'. Hydrate the gelatin for 10'. Crush the cherries with the gelatin and add on top of the filling when it is cold. Refrigerate again and it's ready. Let's eat!