Vegan No-Bake Cherry Cheesecake always feels like a miracle for dessert night, doesn’t it? Honestly, sometimes you just don’t want to turn on the oven but still need that five-star restaurant vibe minus the animal products.
Last summer, I made this after testing five different versions. Friends were shocked when I told them it was vegan. If you’re into quick hacks, this is your jam.
You can even switch it up and go for a Strawberry Cheesecake Overnight Oats breakfast twist or mix things up later with a late-night vegan chocolate mug cake.
Recipe Ingredients
Want to hear something wild? Most classic cheesecake recipes call for a whole bunch of tricky stuff, but this vegan no-bake cherry cheesecake hits that “easy” button.
I love recipes that use ingredients you can actually pronounce and find next door. No fancy-pants ingredients or mysterious powders.
Let’s get right into it. For your base, you’ll need two cups of vegan graham crackers (crumbled up really fine; kids love helping with that).
Grab about six tablespoons of melted plant-based butter or coconut oil.
For the filling, 1.5 cups of raw cashews (soaked at least four hours, please), half a cup of coconut cream, one-third cup of fresh lemon juice, one-third cup of maple syrup, and one teaspoon of vanilla extract.
If you want extra tang, toss in a pinch of salt.
Time for the cherry topping. Just grab 1.5 cups of fresh or frozen cherries (I won’t judge… frozen has saved me so many times), plus a couple of tablespoons of maple syrup or agave, and a little splash of lemon juice, maybe half a teaspoon.
Pro Tips for Vegan Cherry Cheesecake
Okay, story time. The first time I made this masterpiece, I totally forgot to soak the cashews.
Learn from me and don’t be lazy; soaking makes everything super creamy. Also, be patient with the chilling time. It’s tempting to eat it early (been there, done that, and regretted it when it crumbled apart). Set your timer for at least four hours.
For a really smooth filling, blend that mixture for longer than you think. Like, walk away and fold laundry, then come back and blend it again. Trust me. My friend Tina asked what kind of dairy I “snuck in,” so clearly it works.
If your cherry topping seems runny, let it simmer an extra few minutes. Chill the cheesecake overnight if you want clean slices. Oh, and grease your pan just a little or use parchment paper, so it actually comes out. That’s a major pet peeve of mine.
“Made this vegan no-bake cherry cheesecake for my sister’s birthday, and even the die-hard dairy lovers went for seconds. Super easy and honestly tasted better than store-bought!”.
How To Make Vegan Cherry Cheesecake
So here’s how this goes. First, blitz the graham crackers into fine crumbs, mix ’em with melted vegan butter (or coconut oil, either works). Press that mixture firmly into the bottom of your springform pan.
No need to make it perfect, just try to get it even. Pop it in the freezer to set up while you work on the filling.
Rinse those soaked cashews really well; nobody likes a weird cashew water taste. Plop them in a blender along with coconut cream, lemon juice, maple syrup, vanilla, and that tiny pinch of salt. Go crazy with the blending until it’s smooth as silk. This takes about two to four minutes.
Pour the creamy magic on top of your graham cracker crust. Spread it gently so it looks nice and even, then slide it back into the freezer. Let it chill for, I dunno, at least four hours (overnight is best, if you can wait).
Now, for the cherry bit, just toss the cherries, maple syrup, and that hint of lemon juice into a little saucepan. Let it bubble on medium heat till it gets a bit jammy. Cool it down before you zap it on your cheesecake.
Once everything is set and cold, top your cake with the cherry mixture, slice, and this is the hardest part—don’t eat the whole thing yourself.
Optional Add-Ins/Variations
Okay, this is where you work your magic or mess around if you’re feeling wild. Swap in blueberries or blackberries for the cherry topping; both taste epic.
Feeling extra? Toss some chopped vegan chocolate on top for a “fancy” finish. I’ve tried swirling almond butter into the filling, which totally amps up the flavor. Want to make it gluten-free? No biggie, just use GF graham crackers.
If you’re not into coconut (I get it, some folks hate it), try soaked macadamia nuts or cashew cream instead of coconut cream. Pistachios? Sprinkle them on the cherry topping for extra color and crunch. You could also drizzle vegan caramel on top for a doozy of a dessert.
Why You’ll Love This Vegan Cherry Cheese Pie Recipe
Let me tell you, once you try this recipe, you’re not going back. Vegan desserts can be iffy, but this vegan no-bake cherry cheesecake smashes every expectation. It comes together with barely any effort (all you really need is a decent blender) and tastes ridiculously close to the real thing.
This dessert is so flexible, bring it to a BBQ, make it for your partner’s birthday, or take it to a work potluck. It keeps well in the fridge for days without losing its oomph. People literally ask for the recipe after one bite. Plus, no eggs or dairy means it’s friendly for most diets.
• Serve cold, right out of the fridge (it’s firmer and creamier this way).
• Top slices with extra fresh cherries if you’re feeling cute.
• Goes weirdly well with cold brew coffee or even a vegan white wine.
Even my dairy-loving auntie said it tasted “dangerously good.” I mean—I take that as the highest praise.
Common Questions
Can I use other nuts instead of cashews?
Sort of, but the texture might turn out grainy. Cashews really are the kings here.
Do I absolutely need a springform pan?
Nope! I’ve used a pie pan and even little mason jars for mini versions. Just line whatever you’re using for easy removal.
How long does it keep in the fridge?
Up to five days, but honestly, it rarely lasts that long.
Can I freeze leftover slices?
Yep, just slice first and wrap tight. Thaw overnight in the fridge before digging in.
Do I have to cook the cherry topping?
Not a must, but it makes it all thicker and tastier. Raw cherries will work too in a pinch.
Go Try It, Trust Me
So, there you have it! This vegan no-bake cherry cheesecake is the type of thing you’ll make once and brag about forever. Simple, quick, and honestly—downright addictive. If you’re ready to branch out, check out resources like No-Bake Vegan Cherry Cheesecake – The Plant-Based Momma or try your hand at more plant-based treats. I always love pairing desserts like this with lighter options like Strawberry Cheesecake Overnight Oats or a classic vegan chocolate mug cake for that dessert buffet vibe.
Seriously, don’t overthink it. Dive in, and hey—let me know how yours turns out! This could be your new “famous” dish at all the family shindigs.
Vegan No-Bake Cherry Cheesecake
Ingredients
Crust Ingredients
- 2 cups vegan graham crackers, crumbled fine
- 6 tablespoons melted plant-based butter or coconut oil
Filling Ingredients
- 1.5 cups raw cashews, soaked for at least four hours
- 0.5 cups coconut cream
- 1/3 cup fresh lemon juice
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt optional, for extra tang
Cherry Topping Ingredients
- 1.5 cups fresh or frozen cherries
- 2 tablespoons maple syrup or agave
- 0.5 teaspoon lemon juice
Instructions
Prepare the Crust
- Blitz the graham crackers into fine crumbs in a blender or food processor.
- Mix the crumbs with melted vegan butter or coconut oil until well combined.
- Press the mixture firmly into the bottom of a springform pan and place it in the freezer to set.
Make the Filling
- Rinse the soaked cashews thoroughly and place them in a blender.
- Add coconut cream, lemon juice, maple syrup, vanilla extract, and salt to the blender.
- Blend until smooth, which may take 2-4 minutes.
- Pour the filling over the crust and spread it evenly.
- Return the cheesecake to the freezer and chill for at least four hours or ideally overnight.
Prepare the Cherry Topping
- In a saucepan, combine the cherries, maple syrup, and lemon juice.
- Cook over medium heat until it becomes jammy, then cool before pouring it over the cheesecake.
Serve
- Once the cheesecake is set and chilled, top with the cherry mixture, slice, and enjoy!
