Vegan Cherry Cheesecake
Indulge in the creamy, dreamy delight of Vegan Cherry Cheesecake, a plant-based dessert that’s as decadent as it is simple to prepare. Featuring a luscious cashew cream filling atop a crunchy vegan graham cracker crust, this no-bake cheesecake is elevated with a vibrant homemade cherry topping made with juicy, tart cherries and a touch of natural sweetness. Perfect for special occasions or everyday treats, it’s gluten-free, dairy-free, and sweetened with wholesome ingredients like maple syrup and agave. Whether you're serving this elegant dessert to guests or savoring a slice solo, its combination of flavors and textures will leave everyone craving more. Easily customizable and freezer-friendly, this Vegan Cherry Cheesecake is a must-try for cheesecake lovers seeking a guilt-free indulgence! Keywords: vegan cheesecake, cherry cheesecake, no-bake vegan dessert, plant-based cheesecake recipe.
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Recipe Information
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
Instructions
Begin by soaking the raw cashews in hot water for at least one hour or overnight if possible for a creamier texture.
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.
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.
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.
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.
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.
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.
Once the cheesecake is set, remove it from the freezer and release it from the springform pan.
Top the cheesecake with the cooled cherry topping, spreading it evenly across the surface.
Allow the cheesecake to thaw at room temperature for 20-30 minutes before serving for the best texture. Slice and enjoy!
Nutrition Facts
Calories |
4108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 563.4 g | 205% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 290.7 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2826 mg | 60% | |
*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.
