Triple Cheese Cherry Cheesecake

Triple cheese cheesecake with almond flour crust and natural sweeteners. Made with Graceland Fruit Dried Organic Cherries.



  • 1 ½ cups of superfine almond flour
  • ½ cup of raw walnuts ⅛ cup of flax meal
  • ⅓ cup of coconut sugar or brown sugar
  • ½ cup of cane sugar
  • ½ + ⅛ teaspoon of cinnamon
  • 6 tablespoons of melted unsalted butter
  • 2 teaspoons of vanilla


  • 24 ounces of cream cheese softened at room temperature
  • ⅓ cup + 1 tablespoon of triple cream cheese ( I used Delice De Borgne)
  • 2/4 cup of goat cheese softened
  • ⅔ cup of maple syrup
  • ¼ cup + 2 tablespoons of coconut sugar or brown sugar
  • 1 tablespoon of vanilla extract
  • 2 ½ teaspoons of lemon extract
  • 1 teaspoon of lemon zest
  • 2 tablespoons cornstarch
  • 4 eggs at room temperature


  • 1 package of Graceland Fruit Dried Cherries
  • ¼ cup of maple syrup ½ cup of filtered water
  • ¼ teaspoon of freshly grated ginger
  • 2 teaspoons of chopped mint


Preheat the oven to 350. Add the fine almond flour, walnuts, flax meal, coconut sugar, cane sugar, and cinnamon to a high-speed blender and blend for 30-40 seconds. Add the melted butter and vanilla to the high-speed blender and blend for 20-30 seconds. Scrape the sides and blend for another 30 seconds. Using a pencil and parchment paper trace the bottoms of the cheesecake pans and measure the sides and cut out strips for the sides of the cheesecake molds.

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