Vegan No-Bake Cherry Cheesecake

This No-Bake Cherry Cheesecake is a dreamy, show-stopping dessert with layers of vanilla bean and cherry filling on a nutty date crust—all topped with rich chocolate ganache and fresh cherries. It’s completely gluten-free, dairy-free, paleo, and vegan—and you won’t believe how easy it is to make.

Hey, friend! I’m writing from the cozy coffee shop in my building, sipping on tea while surrounded by fellow creatives. It’s basically our unofficial coworking space—and today, we’re dreaming about cherries.

Cherries often get overshadowed by berries or citrus, but when they’re in season? Pure magic. Whether tucked into a flaky chocolate cherry galette or blended into a cherry smoothie bowl, I can’t get enough. I spotted a mountain of glossy red beauties at the farmers market and knew they deserved something special. Enter: this no-bake vegan cherry cheesecake.

Why You’ll Love This No-Bake Cheesecake

Decadent but wholesome: Made with nourishing, whole food ingredients.

No oven required: Perfect for summer or anytime you want a relatively fuss-free dessert.

Made in the blender: Thanks, Vitamix! The crust and both filling layers come together effortlessly.

Naturally sweetened: With dates, maple syrup, and freeze-dried cherries.

The Layers You’ll Swoon Over

1. Nutty Crust: A base of pecans, coconut, and dates that presses into the pan in minutes.
2. Vanilla Cheesecake Layer: Silky-smooth and infused with real vanilla bean.
3. Cherry Layer: Blended with freeze-dried cherries for vibrant flavor and color.
4. Chocolate Ganache Topping: A glossy coconut milk ganache that drips beautifully down the sides.
5. Fresh Cherry Garnish: Because we’re here for the cherry moment.

Ingredients You’ll Need

For the crust: Pecans, unsweetened shredded coconut, Medjool dates, salt

For the filling: Soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, vanilla bean paste or extract, freeze-dried cherries

To make the ganache: Coconut milk and dairy-free chocolate chips

Optional garnish: Fresh cherries, shaved chocolate

How to Make Vegan Cherry Cheesecake

1. Make the crust: Blend the crust ingredients until they form a crumbly and sticky mixture. Press into a parchment-lined springform pan.
2. Blend the filling: Blend all the filling ingredients except the cherries until super smooth. This process can take a few minutes, depending on the strength of your blender. You want the cashews to get super blended so there is no grittiness. Pour half over the crust.
3. Add cherry magic: Blend freeze-dried cherries into the remaining filling and layer over the vanilla.
4. Freeze: Let the cheesecake set entirely in the freezer (about 4–6 hours or overnight).
5. Ganache it up: Make a quick ganache, pour it over, and garnish with cherries.
6. Let it thaw slightly before serving for the creamiest texture.

Pro tip: Pipe the ganache for picture-perfect drips… or just spoon and let it flow naturally!

Bakerita | Rachel Conners

No-Bake Vegan Cherry Cheesecake

4.67 from 3 reviews

This No Bake Cherry Cheesecake has a pecan coconut crust, a layer of creamy vanilla bean cheesecake, topped by a layer of vibrant cherry cheesecake. Vegan dark chocolate ganache is spread all over the top! You’ll go crazy for this gluten-free, paleo, and vegan treat.

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Prep Time: 30 minutes mins

Chill Time: 3 hours hrs 30 minutes mins

Total Time: 4 hours hrs

Servings: 12 slices

Ingredients

 

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For the crust

• ▢ 1 cup flaked coconut
• ▢ ½ cup pecans
• ▢ ½ cup pitted dates, about 5-6 dates
• ▢ ¼ teaspoon kosher salt

For the cheesecake

• ▢ 2 cups raw cashews, soaked for at least four hours or preferably overnight
• ▢ ½ cup canned coconut milk, shaked
• ▢ ¼ cup coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
• ▢ ⅓ cup pure maple syrup
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 teaspoon vanilla extract or ¼ teaspoon vanilla bean powder, I prefer the powder!
• ▢ ⅔ cup freeze-dried cherries

For the dark chocolate drizzle

• ▢ 3 oz. dark chocolate, finely chopped
• ▢ ¼ cup canned coconut milk

Instructions

 

• Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
• Add the coconut, pecans, pitted dates and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the coconut-pecan-date dough evenly along the bottom of the prepared pan.
• In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried cherries and blend for about 2-4 minutes, or until the mixture is silky smooth and super creamy! You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
• Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
• Pour half of the smooth filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
• Meanwhile, blend the freeze dried cherries into the remaining half of the mixture until it’s smooth and dark red in color.
• Let the bottom half freeze for about 30 minutes or until the top is hardened enough that the next layer won’t sink down into it. If you don’t care, you can do the second layer right on top without freezing between.
• When the bottom is frozen, blend the mixture again quickly to resoften it (add a little extra coconut milk if it seems to have firmed up too much) and then pour on top of the vanilla layer. Once again, smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
• Return to the freezer to set for at least 3 hours or until completely firm.
• For the chocolate ganache, place your chopped chocolate in a small bowl. Heat the coconut cream in a saucepan or microwave until simmering and pour over the chocolate. Let stand for 3 minutes and then whisk until smooth. Spread over the top of the cheesecake, letting it drip down the sides as desired. I actually did my drips with a piping bag because I wanted them to look really nice, but this is unnecessary – solely for aesthetics. Garnish with fresh cherries!
• Store in the refrigerator or freezer. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
• If serving from frozen, let thaw at room temperature for 10-15 minutes before serving.

Notes

Make-Ahead & Storage Tips

• • Leftovers: Store slices in an airtight container or wrap individually for grab-and-go treats.

• • Make ahead: Perfect for prepping a day (or a few) before! It stores beautifully in the freezer.

• • Storage: Keep in the fridge for up to 4 days or in the freezer for up to 2 weeks. If frozen, let sit at room temp for 15–20 minutes before slicing.

Did you make this recipe?Please consider Leaving a star rating and review!

Make-Ahead & Storage Tips

• Leftovers: Store slices in an airtight container or wrap individually for grab-and-go treats.
• Make ahead: Perfect for prepping a day (or a few) before! It stores beautifully in the freezer.
• Storage: Keep in the freezer for up to 2 weeks. Let sit at room temp for 15–20 minutes before slicing.

FAQ

Can I use fresh cherries instead of freeze-dried?
Freeze-dried cherries provide the filling with a concentrated flavor and a beautiful color, without adding extra moisture. Fresh cherries won’t work the same way in the filling, but you can use them in a pinch. The resulting cheesecake may be a bit more icy from the added water.

What can I use instead of cashews?
Macadamia nuts or soaked almonds can work in a pinch, but cashews give the smoothest, most classic “cheesecake” texture.

Do I need a springform pan?
It helps for easy release and clean layers, but a parchment-lined cake pan or loaf pan works too!

Is this recipe fully refined sugar-free?
Yes—if you use dairy-free chocolate chips sweetened with coconut sugar or monk fruit.