Dairy-Free Cherry Cheesecake
Indulge in the luscious, creamy decadence of this Dairy-Free Cherry Cheesecake—an irresistible dessert that combines a rich, silky cashew-based filling with a burst of tangy, sweet cherry topping. This recipe is completely dairy-free, crafted with wholesome ingredients like raw almonds, coconut milk, and maple syrup, making it a perfect choice for vegans or anyone avoiding dairy. The no-bake almond-date crust adds a delightful nutty sweetness, while the agar-thickened cashew filling ensures a flawless, smooth texture. Topped with a vibrant cherry sauce that's thickened to perfection, this cheesecake is not only visually stunning but also loaded with flavor. With minimal prep time and easy-to-follow instructions, this guilt-free treat is ideal for special occasions or everyday indulgence. Serve chilled straight from the fridge for a refreshing dessert everyone will love!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Begin by soaking the raw cashews in hot water for at least 1 hour to soften them, then drain and set aside.
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.
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.
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.
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.
Pour the thickened agar mixture into the blender with the cashew filling and blend again until thoroughly combined.
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.
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.
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.
Once the cheesecake is set, remove it from the refrigerator. Spread the cooled cherry topping evenly over the top of the cheesecake.
Release and remove the sides of the springform pan before serving. Serve cold and enjoy your dairy-free cherry cheesecake!
Nutrition Facts
Calories |
3865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 407.9 g | 148% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 281.3 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4526 mg | 96% | |
*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.
