Dairy-Free Cherry Cheesecake

Indulge in the creamy decadence of this Dairy-Free Cherry Cheesecake, a plant-based delight that's perfect for any occasion. Featuring a no-bake almond and date crust, this cheesecake is filled with a rich, velvety cashew-coconut cream that’s naturally sweetened with maple syrup and brightened by a touch of lemon juice. Topped with a luscious homemade cherry compote, it delivers vibrant fruitiness in every bite. Free from dairy but full of flavor, this cheesecake is made with wholesome ingredients like raw cashews, coconut milk, and agar powder for a perfectly set, silky texture. Ready in just 40 minutes of active prep and cook time, this dessert is a show-stopper ideal for anyone seeking a gluten-free, vegan-friendly treat that's as beautiful as it is delicious.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups raw almonds
• 8 whole pitted dates
• 2 tablespoons coconut oil
• 0.25 teaspoon sea salt
• 2 cups raw cashews
• 1 cup coconut milk
• 0.5 cup maple syrup
• 0.25 cup lemon juice
• 2 teaspoons vanilla extract
• 2 teaspoons agar powder
• 1.5 cups fresh or frozen cherries
• 0.25 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Begin by soaking the raw cashews in hot water for at least 1 hour to soften them, then drain and set aside.

Step 2

To make the crust, add the raw almonds, pitted dates, coconut oil, and sea salt to a food processor. Blend until the mixture is crumbly and sticks together when pressed.

Step 3

Press the almond-date mixture into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the freezer to set.

Step 4

In the meantime, prepare the filling. Combine the drained cashews, coconut milk, maple syrup, lemon juice, and vanilla extract in a high-speed blender. Blend until very smooth and creamy.

Step 5

In a small saucepan, whisk together 1/4 cup of water and the agar powder. Heat over medium heat until it begins to boil, then simmer for 1-2 minutes, stirring constantly, until it thickens.

Step 6

Pour the thickened agar mixture into the blender with the cashew filling and blend again until thoroughly combined.

Step 7

Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or until firmly set.

Step 8

To create the cherry topping, combine the cherries and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture becomes juicy, approximately 5 minutes.

Step 9

In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. Add this mixture to the cherries and continue to cook for about 2-3 minutes, until the cherry topping is thickened. Cool completely.

Step 10

Once the cheesecake is set, remove it from the refrigerator. Spread the cooled cherry topping evenly over the top of the cheesecake.

Step 11

Release and remove the sides of the springform pan before serving. Serve cold and enjoy your dairy-free cherry cheesecake!

Nutrition Facts

Serving size	(1392.1g)

Amount per serving	% Daily Value*
Calories	3864.8

Total Fat 233.3g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 26.5g
Cholesterol 0mg	0%
Sodium 659.4mg	0%
Total Carbohydrate 407.9g	0%
Dietary Fiber 45.1g	0%
Total Sugars 281.3g
Protein 91.2g	0%

Vitamin D 0IU	0%
Calcium 755.2mg	0%
Iron 25.1mg	0%
Potassium 4526.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 8.9%

Carbs: 39.8%