Best Vegan Cherry Cheesecake Recipe for Every Occasion

Are you craving a luscious dessert that’s creamy, tangy, and bursting with cherry goodness—all while being completely vegan? Look no further!

This best vegan cherry cheesecake recipe is just what you need to satisfy your sweet tooth without any dairy or eggs. Crafted with wholesome plant-based ingredients, it delivers the rich texture and flavor of a traditional cheesecake, but with a refreshing twist that’s kind to the planet and animals alike.

Whether you’re vegan, lactose-intolerant, or simply curious about plant-based desserts, this cherry cheesecake will quickly become your go-to recipe. The crust is buttery and crisp, the filling is silky and smooth, and the cherry topping is vibrant and naturally sweet.

Perfect for special occasions or a delightful treat any day of the week, this cheesecake is sure to impress your friends and family.

Why You’ll Love This Recipe

This vegan cherry cheesecake combines the best of all worlds: rich, creamy texture, natural sweetness, and a tangy cherry topping that feels indulgent yet wholesome. Made without any complicated ingredients or equipment, it’s easy to prepare at home with a few simple steps.

Using cashews and coconut cream as the base ensures a smooth, velvety filling that rivals traditional cheesecakes. The crust is made from nuts and dates, eliminating the need for butter or refined sugar.

Plus, it’s gluten-free and customizable to your taste.

Whether you’re a seasoned vegan baker or trying plant-based desserts for the first time, this recipe offers a delightful experience that’s both satisfying and guilt-free.

Ingredients

• For the crust:
• 1 ½ cups raw almonds or walnuts
• 1 cup pitted Medjool dates
• 2 tbsp coconut oil, melted
• ¼ tsp sea salt
• For the filling:
• 2 cups raw cashews, soaked overnight
• 1 cup full-fat coconut cream
• ¾ cup maple syrup
• ¼ cup fresh lemon juice
• 1 tbsp vanilla extract
• Pinch of sea salt
• For the cherry topping:
• 2 cups fresh or frozen pitted cherries
• ¼ cup maple syrup
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp lemon juice

Equipment

• Food processor or high-speed blender
• 8-inch springform pan
• Mixing bowls
• Saucepan
• Measuring cups and spoons
• Rubber spatula
• Refrigerator freezer space

Instructions

1. Prepare the crust: In a food processor, pulse the almonds or walnuts until finely chopped. Add the pitted dates, melted coconut oil, and sea salt. Process until the mixture clumps together when pressed.
2. Press the crust: Transfer the crust mixture into the springform pan. Press firmly and evenly to form a compact layer. Place in the refrigerator to chill while you prepare the filling.
3. Make the filling: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Blend on high until completely smooth and creamy, scraping down the sides as needed.
4. Pour the filling: Remove the crust from the refrigerator and pour the filling evenly over it. Smooth the top with a spatula. Place the cheesecake in the freezer to set for at least 4 hours or overnight.
5. Prepare the cherry topping: In a saucepan over medium heat, combine the cherries and maple syrup. Cook for about 5 minutes until the cherries release their juices and soften.
6. Thicken the topping: Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat, add lemon juice, and allow it to cool to room temperature.
7. Assemble and serve: Once the cheesecake is firm, remove it from the freezer. Spread the cherry topping evenly over the surface. Allow the cheesecake to thaw in the refrigerator for 30 minutes before slicing and serving.

Tips & Variations

For the creamiest texture, soak your cashews for at least 6 hours or overnight. If short on time, soak them in hot water for 1-2 hours.

You can swap almonds or walnuts with pecans for the crust to add a richer flavor. Feel free to experiment with different fruit toppings like blueberries or raspberries if you want a variation on the cherry theme.

If you prefer a no-bake version, simply freeze the cheesecake and serve it frozen like an ice cream cake. For a slightly firmer texture, add 1 teaspoon of agar-agar powder to the filling and blend well.

Want to add a little crunch? Sprinkle toasted coconut flakes or chopped nuts on top just before serving.

Nutrition Facts

Serving Suggestions

This vegan cherry cheesecake pairs beautifully with a cup of freshly brewed coffee or a glass of sparkling rosé for an elegant dessert pairing. For a lighter touch, serve with a dollop of coconut whipped cream or a sprinkle of cinnamon.

Hosting a party? Cut the cheesecake into mini portions for easy serving, or layer the cherry topping inside a parfait glass for a no-fuss presentation.

You might also enjoy trying other recipes from the blog, like the Magic Dough Recipe for delicious homemade crusts or the Kosher Sushi Salad Recipe to balance your dessert with a refreshing savory dish.

Conclusion

This vegan cherry cheesecake recipe is a testament to how plant-based ingredients can create indulgent, crowd-pleasing desserts with ease. The creamy cashew-based filling, paired with a naturally sweet and tangy cherry topping, strikes a perfect balance of flavors and textures.

Best of all, it’s accessible for all skill levels and uses simple pantry staples.

Whether you’re preparing a special treat for loved ones or looking to try a new vegan dessert, this cherry cheesecake won’t disappoint. Don’t forget to check out other creative recipes on the site, like the Marzipan Challah Recipe for a festive bread or the Jamaican Minced Beef Recipes for a hearty main course.

Enjoy baking, sharing, and savoring every bite!

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