Vegan No-Bake Cherry Cheesecake
A delicious and simple vegan no-bake cherry cheesecake that delivers a five-star dessert experience without using animal products.
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!
Notes
For variations, you can use blueberries or blackberries in place of cherries, or swirl in almond butter. This dessert can also be made gluten-free by using GF graham crackers.