Feature: Tart Cherry Habanero

Cherry Vendetta

Cherry delight turns sinister as its sweetness is tempered with juniper and black pepper while revenge is plotted…

Yield: 2 servings


  • 1/4 cup (2 large, rectangular crackers) gluten free graham cracker crumbs
  • 1 Tablespoon butter
  • 1/2 cup whipped topping
  • 2 Tablespoons cream cheese
  • 1 Tablespoon powdered sugar
  • 1/2 cup cherry pie filling
  • 10 juniper berries
  • 1/16 teaspoon (1 pinch) black pepper
  • Tart cherry habanero to taste


  • Melt butter, then mix with graham cracker crumbs
  • Press firmly into small baking disk or springform pan
  • Bake at 350° F for 10 minutes
  • Remove and fully cool
  • Mix cream cheese and powdered sugar until smooth
  • Add whipped cream and stir until fully combined
  • Spread cream mixture on crust
  • Combine all topping ingredients
  • Spread topping mixture on top of cream layer
  • Keep refrigerated in the rare instance of leftovers!


The inclusion of black pepper in a dessert feels weird, I know. If you’re familiar with juniper or a fan of gin, you’ll likely feel the same about the juniper berries. If you’ve ever had an amazing gyro from a street vendor, served with that awesome cucumber yogurt (tzatziki), I’d like you to know that one of the main ingredients in that to-die-for sauce is cinnamon. If you still a little bit don’t believe me because you can’t imagine cinnamon in a savory dish, you owe it to yourself to trust me at least one time on the black pepper and juniper. Don’t skimp. Trust.


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