Dairy-Free Classic Cheesecake with Cherry Topping

Indulge in the creamy decadence of this Dairy-Free Classic Cheesecake with Cherry Topping, a vegan dessert that tastes just as luxurious as its traditional counterpart. Made with a luscious cashew and coconut milk-based filling, this cheesecake delivers a smooth, velvety texture without any dairy. The graham cracker crust adds a delightful crunch, perfectly complementing the sweet, tangy cherry topping made from fresh or frozen cherries. This no-bake recipe is naturally sweetened with maple syrup and thickened with agar agar, making it a healthier alternative to traditional cheesecakes. Whether you're serving it at a dinner party or enjoying a slice yourself, this allergen-friendly dessert is sure to impress with its vibrant flavor and elegant presentation. Perfect for those seeking delectable dairy-free, vegan, or plant-based treats!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cup Coconut oil, melted
• 2 tablespoons Brown sugar
• 2 cups Raw cashews, soaked
• 1 cup Coconut milk, full-fat
• 0.5 cup Maple syrup
• 0.25 cup Lemon juice
• 2 teaspoons Vanilla extract
• 1 teaspoon Agar agar powder
• 0.25 cup Water
• 2 cups Fresh or frozen cherries, pitted
• 0.25 cup Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Cold water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

For the crust, mix the graham cracker crumbs, melted coconut oil, and brown sugar in a bowl until well combined.

Step 3

Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

Step 4

Bake the crust for 8-10 minutes until lightly golden, then let it cool to room temperature.

Step 5

Drain and rinse the soaked cashews. In a blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.

Step 6

In a small saucepan, combine the agar agar powder with 1/4 cup of water. Bring to a boil over medium heat, stirring frequently, until the agar is dissolved.

Step 7

Add the agar mixture to the cashew mixture in the blender, and blend again until well mixed.

Step 8

Pour the filling over the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.

Step 9

For the cherry topping, combine the cherries and sugar in a saucepan over medium heat. Cook until the cherries release their juices and become soft, about 5-7 minutes.

Step 10

In a small bowl, mix the cornstarch and cold water to make a slurry.

Step 11

Add the cornstarch slurry to the cherries, stirring constantly, until the mixture thickens.

Step 12

Remove from heat and let the topping cool completely.

Step 13

Once the cheesecake is set, spread the cherry topping over the cheesecake.

Step 14

Slice and serve chilled, enjoying your dairy-free cheesecake with a sweet and tangy cherry topping.

Nutrition Facts

Serving size	(1434.0g)

Amount per serving	% Daily Value*
Calories	4347.7

Total Fat 260.3g	0%
Saturated Fat 125.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1165.9mg	0%
Total Carbohydrate 476.2g	0%
Dietary Fiber 25.4g	0%
Total Sugars 285.3g
Protein 72.2g	0%

Vitamin D 0IU	0%
Calcium 300.3mg	0%
Iron 34.6mg	0%
Potassium 3470.7mg	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: 51.6%

Protein: 6.4%

Carbs: 42.0%