Vegan Cherry Cheesecake

Indulge in a slice of creamy, dreamy Vegan Cherry Cheesecake, a dairy-free and delicious dessert that’s perfect for any occasion. This no-bake recipe features a buttery, vegan graham cracker crust combined with a luscious filling made from creamy cashews, rich coconut milk, and a touch of maple syrup for sweetness. Topped with a vibrant homemade cherry compote, this cheesecake is a show-stopping plant-based treat that’s as beautiful as it is indulgent. With its velvety texture and tangy-sweet flavor, this Vegan Cherry Cheesecake is ideal for vegans and non-vegans alike. Serve it slightly thawed for a smooth, melt-in-your-mouth experience that will leave everyone coming back for seconds. Perfect for holidays, birthdays, or a weekend indulgence, this cheesecake is a true celebration of simple, wholesome ingredients.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:4 mins

Total Time:34 mins

Servings: 8

Ingredients

• 2 cups Raw cashews
• 1.5 cups Vegan graham crackers
• 0.25 cups Coconut oil
• 0.5 cups Maple syrup
• 0.5 cups Lemon juice
• 1 cups Coconut milk
• 1 tablespoon Vanilla extract
• 1.5 cups Cherries
• 1 tablespoon Cornstarch
• 0.25 cups Water
• 2 tablespoons Agave syrup

Directions

Step 1

Begin by soaking the raw cashews in hot water for at least one hour or overnight if possible for a creamier texture.

Step 2

Prepare the crust: In a food processor, blend the vegan graham crackers until they are finely ground. Add melted coconut oil and process until well combined.

Step 3

Press the crust mixture into the bottom of a 9-inch springform pan to form an even layer. Place the pan in the freezer while preparing the filling.

Step 4

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

Step 5

Pour the cashew cream filling over the prepared crust and spread evenly. Tap the pan gently on the counter to release any air bubbles. Freeze until solid, about 3-4 hours or overnight for best results.

Step 6

To prepare the cherry topping, heat pitted cherries in a small saucepan over medium heat. In a small bowl, mix the cornstarch with water to create a slurry, then add it to the cherries along with agave syrup.

Step 7

Cook the cherry mixture, stirring frequently, until it begins to thicken and reduce slightly, about 4 minutes. Remove the pan from heat and let it cool completely.

Step 8

Once the cheesecake is set, remove it from the freezer and release it from the springform pan.

Step 9

Top the cheesecake with the cooled cherry topping, spreading it evenly across the surface.

Step 10

Allow the cheesecake to thaw at room temperature for 20-30 minutes before serving for the best texture. Slice and enjoy!

Nutrition Facts

Serving size	(1465.3g)

Amount per serving	% Daily Value*
Calories	4108.4

Total Fat 190.0g	0%
Saturated Fat 70.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 1924.8mg	0%
Total Carbohydrate 563.4g	0%
Dietary Fiber 24.0g	0%
Total Sugars 290.7g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 252.8mg	0%
Iron 24.3mg	0%
Potassium 2825.6mg	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: 40.4%

Protein: 6.4%

Carbs: 53.2%