This No-Bake Vegan Cherry Cheesecake is a true celebration of summer. A buttery crust is filled with a creamy no-bake cherry and vanilla cheesecake filling, with swirls of homemade cherry jam, topped with dairy-free whipped cream and even more juicy cherries. It’s fresh, fruity, refreshing, vegan and best of all… you don’t even need to turn on the oven! The perfect recipe for summer.
This dessert has been made in collaboration with Picota Cherries. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
No-Bake Vegan Cherry Cheesecake
It’s summer, hot and too warm to turn on the oven so let me introduce you to the most incredible vegan, no-bake cherry cheesecake, filled with fresh and juicy cherries, topped with whipped cream! This dessert is perfect fro Summer, featuring a buttery crust, cherry cheesecake, loaded with homemade cherry jam and cream. Not only is this recipe no-bake and vegan, but it’s surprisingly easy to make.
Looking for more cherry recipes? Check out my: No-Bake Cherry Cupcake Cheesecakes, Vegan Cherry Bakewell Bars and Vegan Cherry Coconut Cake.
Why you’ll love this No-Bake Cherry Cheesecake
- Creamy, rich, and completely vegan without compromising on flavor.
- No baking required, making it an easy summers dessert.
- Completly vegan, made without any animal derived ingredients!
- A buttery, crisp biscuit base that perfectly complements the creamy cheesecake filling.
- Juicy cherries in every single bite.
- A surprise layer of homemade cherry compote inside for bursts of sweet cherry flavour
- Surprisingly easy to make, a great made-ahead dessert.
- Made with real cherries for a fresh, fruity taste.
- Dairy-free whipped cream on top adds the perfect creamy finishing touch.
- The perfect balance of tangy cheesecake, sweet cherries, and crunchy biscuit base.
- A refreshing dessert that’s ideal for summer, or special occasion.
- Tastes just like a classic cherry cheesecake – with a delicious cruelty-free, vegan twist.
Layers of a cherry cheesecake
This recipe has 3 main components. I’ve written a-little overview below, but find the full written recipe and method in the recipe card at the bottom of the page.
- Base
The base consists of a 2 ingredient buttery biscuit base. I use vegan friendly digestive biscuits, along with dairy-free butter (I use Flora Plant Block). The crust is pressed firmly into a lined loose base / push up cake tin and set aside while you make and prepare the fillings.
- Cherry cheesecake
On-top of the base sits a cherry cheesecake filling. The cheesecake layer is super thick and creamy, made with dairy-free cream cheese and cashew nuts which makes the cheesecake melt in your mouth. Inside are swirls of homemade cherry compote which burst with the most amazing cherry flavour.
- Cherry compote
Inside the cheesecake are swirls of homemade cherry compote. This compote is added in layers in-between the cheesecake filling. It’s also added on top of the cheesecake for a thick layer of juicy, thick and sweet red compote. This recipe is made using Picota Cherries.
- Whipped cream
Lastly, the cheesecake is finished with a cloud of dairy-free whipping cream. I use the brand The Coconut Collaborative Double Cream which whips up to a stiff peak and holds it’s shape. The light cream compliments the sweet cherry compote and creamy cheesecake filling, match made in heaven!
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No-Bake Cherry Cheesecake
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Ingredients
Ingredients for the base
- 300g of digestive biscuits (you can use gluten-free)
- 150g of dairy-free butter / margarine
Ingredients. for the cherry compote
- 1 + 1/2 tablespoons of cornflour + 1 tablespoon of water
- 400g of Picota cherries / fresh cherries
- 300g of caster sugar
- 1/2 tablespoon of lemon juice
Ingredients for the cheesecake
- 200g of cashew nuts (See step 1 for details)
- 400g of dairy-free / vegan cream cheese
- 60g of coconut cream
- 100g of icing / powdered sugar
- 2 teaspoons of vanilla bean paste
- 2 tablespoons of cherry jam
Ingredients for the cream
- 220ml of dairy-free whipping cream
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
- Place into the fridge whilst you make the compote and cheesecake filling.
Method (cherry compote)
- Stir the cornflour and water together to form a paste. Add all of the cherry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like. You can have the cherry compote thick with whole juicy cherries, or allow the compote to cool and blend until smooth.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar, vanilla and 1/3 of the cooled cherry compote. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the mixture into the tin, with cherry compote swirled in between in layers. Tap the cheesecake onto the worktop to remove any air bubbles (refer to video for example).
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
- Spread cherry compote over the top of the cheesecake before removing from the tin (optional but adds more cherry flavour to the dessert).
Method (Cream topping)
- In a stand mixer with balloon whisk attachment or in a medium sized mixing bowl with a hand whisk, add in the dairy-free whipping cream and whip for 5 minutes until fluffy and holds a peak.
- Spoon this on top of the cheesecake, and top with some more cherry compote.
- Use a sharp knife to slice the cheesecake into servings, serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
