Ice Cream Cherry Cheesecake

Ice Cream Cherry Cheesecake


I’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.

Although 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.

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. Spread the pitted, halved cherries on top of the cheesecake in a single layer.
  3. Rinse the blender and add ingredients for the nice cream in the same small blender. Process until it resembles soft serve ice cream.
  4. Quickly scoop ice cream on top of the cherries, place the whole cherries on top and pop it in the freezer. Best overnight.
  5. 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.

Tales Of A Kitchen


The Best Organic Farmers …

Farmers markets are not only a great way to find …

A Guide to Brisbane’s …

Brisbane is home to some of the tastiest eateries in …

This Chocolate Matcha Latte …

We love a good glass of wine. We’re also …


Horizontal Ad