Cheesecake Ice Cream Cherry Cake

By Chef:  Chris Anca
Posted: December 30, 2015


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There was certainly some forces of magic at play when this recipe was dreamt up. Maybe you’re enjoying balmy days of summer south of the equator like the chef Chris Anca (only slightly jealous), and if so this is the perfect dessert for you. However, even if you’re currently freezing up north who could resist a slice of this beauty? A fusion of chocolate cheesecake and a vanilla cinnamon ice cream with a layer of fresh cherries in between…. it sounds like heaven.


Cheesecake Layer
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, and 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.


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.