No-Bake Vegan Cherry Cheesecake
This No-Bake Vegan Cherry Cheesecake is a creamy, dreamy dessert that brings back sweet summer memories for me. The combination of the tart cherries and the dreamy cashew filling is simply irresistible!
I’ve always had a soft spot for cheesecake, but finding a vegan version that truly satisfies that craving was a journey.
I remember making this for a picnic, and everyone was shocked when I told them it was completely plant-based!
It’s super easy to whip up, and you can customize the toppings however you like.
I love using fresh cherries when they’re in season, but frozen ones work just as well.
Let’s dive in!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using soaked cashews gives this cheesecake a rich and creamy texture. If you don’t have almond flour, feel free to grind your own oats to make oat flour. The cherries can be fresh or frozen; just make sure to thaw and drain any excess liquid if you use frozen ones.
Tips & Notes
- •I like to top mine with a sprinkle of crushed nuts for a little crunch!
- •If you want a deeper flavor, try adding a splash of almond extract to the filling.
Recipe Variations
- •Sometimes I mix in a bit of cacao powder into the cashew filling for a chocolatey twist!
- •You can also swap out the cherries for blueberries or strawberries depending on what’s in season.
Storage & Freezing
Keep any leftovers covered in the fridge for up to 5 days. I usually put mine in an airtight container to keep it fresh. If you want to freeze it, slice it into pieces and store it in a freezer-safe container, then just thaw a slice whenever the craving hits!
Frequently Asked Questions
Can I use another type of nut instead of cashews?
I haven't tried it, but macadamia nuts or soaked sunflower seeds could work. Just keep in mind it may change the flavor and texture a bit.
How long will this cheesecake last?
It should stay fresh in the fridge for about 5 days, but I doubt it’ll last that long! It's hard to resist.
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This No-Bake Vegan Cherry Cheesecake is a creamy, dreamy dessert that brings back sweet summer memories for me. The combination of the tart cherries and the dreamy cashew filling is simply irresistible!
Ingredients
Instructions
- 1
Start by preparing your crust. In a food processor, combine the almond flour, pitted dates, and melted coconut oil. Blend until it resembles a sticky dough.
- 2
Press the crust mixture firmly into the bottom of a 9-inch springform pan, making sure it's even. Pop it in the fridge while you prepare the filling.
- 3
Drain and rinse the soaked cashews, then add them to the food processor along with the maple syrup, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
- 4
Pour the cashew filling over the crust and spread it out evenly. Put the cheesecake back in the fridge to set for at least 2 hours.
- 5
While the cheesecake is chilling, make the cherry topping. In a small saucepan, combine the cherries, water, cornstarch, and agave syrup. Cook over medium heat until it starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool.
- 6
Once the cheesecake has set, pour the cherry topping over it, spreading it out evenly. Return it to the fridge for another 30 minutes to firm up.
- 7
Serve chilled, and enjoy the delightful blend of creamy cheesecake and tart cherries!
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