Vegan Cheesecake with Cherries

Vegan Cheesecake with Cherries is a creamy, dairy-free dessert that delivers all the indulgence of traditional cheesecake with a plant-based twist. Topped with vibrant cherry compote and made with wholesome ingredients, it’s a beautiful and satisfying treat for both vegans and non-vegans alike.

Why You’ll Love This Recipe

This vegan cheesecake is smooth, rich, and full of flavor—without using any dairy or eggs. It’s perfect for those with dietary restrictions or anyone looking to enjoy a healthier version of a classic dessert. The cherry topping adds a burst of fruity brightness, while the nut-based crust provides a satisfying crunch. Whether you’re hosting guests, attending a potluck, or just treating yourself, this cheesecake is as pleasing to the eyes as it is to the taste buds.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• Almonds or cashews
• Medjool dates (pitted)
• Coconut oil
• Salt

For the filling:

• Raw cashews (soaked)
• Coconut milk or cream
• Maple syrup
• Lemon juice
• Coconut oil
• Vanilla extract

For the topping:

• Cherry preserves or homemade cherry compote
• Fresh or frozen cherries (optional, for garnish)

directions

1. Soak cashews in hot water for at least 1 hour (or overnight in cool water).
2. In a food processor, blend almonds, dates, coconut oil, and a pinch of salt until the mixture is sticky and crumbly.
3. Press the crust into the bottom of a springform pan lined with parchment paper. Freeze while preparing the filling.
4. Drain the cashews and blend with coconut milk, maple syrup, lemon juice, coconut oil, and vanilla extract until smooth and creamy.
5. Pour the filling over the crust and smooth the top with a spatula.
6. Freeze for 4–6 hours, or until completely firm.
7. Before serving, top with cherry preserves or homemade cherry compote. Allow to thaw slightly for 15–20 minutes before slicing.
8. Garnish with fresh cherries if desired.

Servings and timing

Servings: 10–12 slices
Prep time: 20 minutes
Soaking and chilling time: 6–8 hours
Total time: 6–8 hours 20 minutes

Variations

• Nut-Free Crust: Use crushed oats and sunflower seeds in place of almonds.
• Berry Mix Topping: Combine cherries with blueberries or raspberries for a mixed berry topping.
• Chocolate Swirl: Add a swirl of melted dairy-free chocolate to the filling for a marble effect.
• Mini Cheesecakes: Use a muffin tin to create individual servings.
• Citrus Infusion: Add orange or lime zest to the filling for a citrusy twist.

storage/reheating

Store in the freezer in an airtight container for up to 1 month. Allow slices to thaw at room temperature for 15–20 minutes before serving. You can also store leftovers in the refrigerator for up to 3 days if you prefer a softer texture. Reheating is not required or recommended.

FAQs

Can I make this cheesecake without coconut?

Yes, substitute with oat milk or almond milk, and use a neutral oil like avocado oil in place of coconut oil.

Do I need a food processor and a blender?

A high-speed blender is essential for the filling. A food processor is best for the crust, but you can use a blender with care.

Can I use canned cherry pie filling?

Yes, although a homemade compote or preserves offer a fresher, less processed flavor.

What can I use instead of cashews?

Macadamia nuts are a good substitute, or silken tofu for a nut-free filling.

How long does it take to thaw?

Thaw for about 15–20 minutes at room temperature or 1–2 hours in the refrigerator for the best texture.

Is this recipe gluten-free?

Yes, as long as you use gluten-free oats or ensure that all your ingredients are certified gluten-free.

Can I sweeten it with something other than maple syrup?

Agave syrup or date syrup are suitable vegan alternatives. Adjust to taste.

What size pan should I use?

An 8-inch springform pan is ideal. For smaller sizes, reduce the ingredient quantities slightly.

Can I bake this cheesecake?

This recipe is designed to be no-bake. Baking will alter the texture and is not recommended.

Can I make this ahead of time?

Yes, this dessert is ideal for making a day or two ahead. Keep it frozen until ready to serve.

Conclusion

Vegan Cheesecake with Cherries is a beautiful and wholesome dessert that proves you don’t need dairy to enjoy rich, creamy cheesecake. With a naturally sweet crust, tangy cherry topping, and a smooth filling made from cashews and coconut milk, it’s a guilt-free indulgence that’s perfect for any occasion. Whether you’re vegan or simply looking for a lighter dessert, this cheesecake is sure to satisfy.

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