Dairy-Free Classic Cheesecake with Cherry Topping
Indulge in the creamy decadence of this Dairy-Free Classic Cheesecake with Cherry Topping—a vegan twist on the beloved dessert that’s so rich and satisfying, you won’t believe it’s dairy-free! The silky-smooth filling is crafted from soaked cashews blended with full-fat coconut milk, a hint of maple syrup, and vibrant lemon juice for a tangy depth. A buttery graham cracker crust, made with melted coconut oil, provides the perfect crunchy base, while a glossy homemade cherry topping adds a sweet and tangy burst of flavor. Ready in just 40 minutes of active prep and ideal for making ahead, this dessert is a show-stopping choice for any occasion. Whether you're following a dairy-free lifestyle or just love experimenting with plant-based recipes, this cheesecake delivers on taste, texture, and elegance. Perfect for holiday gatherings, dinner parties, or when you simply crave a slice of creamy indulgence!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C).
For the crust, mix the graham cracker crumbs, melted coconut oil, and brown sugar in a bowl until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Bake the crust for 8-10 minutes until lightly golden, then let it cool to room temperature.
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.
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.
Add the agar mixture to the cashew mixture in the blender, and blend again until well mixed.
Pour the filling over the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
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.
In a small bowl, mix the cornstarch and cold water to make a slurry.
Add the cornstarch slurry to the cherries, stirring constantly, until the mixture thickens.
Remove from heat and let the topping cool completely.
Once the cheesecake is set, spread the cherry topping over the cheesecake.
Slice and serve chilled, enjoying your dairy-free cheesecake with a sweet and tangy cherry topping.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.6 g | 321% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 464.5 g | 169% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 296.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3336 mg | 71% | |
*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.
