Description
Vegan Cheesecake with Cherries is a luscious, dairy-free dessert made with a cashew-based filling and nut-date crust, topped with vibrant cherry preserves. It’s a rich and creamy treat perfect for those following a plant-based lifestyle.
Ingredients
Units
Scale
- For the crust:
- 1 cup almonds or cashews
- 1 cup Medjool dates (pitted)
- 2 tablespoons coconut oil
- Pinch of salt
- For the filling:
- 2 cups raw cashews (soaked)
- 3/4 cup coconut milk or cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- For the topping:
- 1/2 cup cherry preserves or homemade cherry compote
- Fresh or frozen cherries (optional, for garnish)
Instructions
- Soak cashews in hot water for at least 1 hour or overnight in cool water.
- In a food processor, blend almonds, dates, coconut oil, and salt until the mixture is sticky and crumbly.
- Press the crust into the bottom of a parchment-lined 8-inch springform pan. Freeze while preparing the filling.
- Drain cashews and blend with coconut milk, maple syrup, lemon juice, coconut oil, and vanilla until completely smooth.
- Pour the filling over the prepared crust and smooth the top.
- Freeze for 4–6 hours or until completely firm.
- Before serving, top with cherry preserves or compote. Let thaw at room temperature for 15–20 minutes before slicing.
- Garnish with fresh or frozen cherries if desired.
Notes
- Use a high-speed blender for the smoothest filling texture.
- Soaking cashews in hot water helps soften them quickly if short on time.
- Store in the freezer for firmer texture or fridge for a softer set.
- You can prepare this dessert up to two days ahead.
- Top with other fruits like blueberries or raspberries for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 35mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg