Description
This Vegan Cherry Cheesecake is the kind of dessert that instantly steals the spotlight on any table. Inspired by classic New York–style cheesecake and reimagined with plant-based ingredients, this version delivers everything you expect: a buttery graham cracker crust, an ultra-creamy vanilla cheesecake filling, and a glossy ruby-red cherry topping that cascades beautifully over the top.
What makes this cheesecake truly special is its texture. It’s rich without being heavy, smooth without being gummy, and perfectly balanced between sweet and tangy. Cashews and vegan cream cheese form the base, while lemon juice and vanilla elevate the flavor to bakery-quality results. The cherry topping adds brightness and a nostalgic finish that feels both indulgent and comforting.
Whether you’re vegan, dairy-free, or simply looking for a show-stopping dessert, this cheesecake proves that plant-based baking can be just as luxurious as traditional recipes.
Servings:10–12 slices | Prep Time: 25 minutes | Bake Time: 60 minutes
Ingredients
For the Crust
- 2 cups vegan graham cracker crumbs (or digestive biscuits)
- 6 tablespoons melted coconut oil or vegan butter
- 2 tablespoons organic cane sugar
- 1 teaspoon vanilla extract
- Pinch of sea salt
Vegan Cheesecake Filling
- 2 cups raw cashews, soaked 6–8 hours and drained
- 12 oz vegan cream cheese (room temperature)
- ¾ cup full-fat coconut cream (solid part only)
- ¾ cup organic granulated sugar
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- 3 tablespoons cornstarch or arrowroot powder
Cherry Topping
- 2½ cups cherries (fresh or frozen, pitted)
- ⅓ cup organic cane sugar
- 1 tablespoon lemon juice
- 1½ tablespoons cornstarch mixed with 2 tablespoons water
- ½ teaspoon vanilla extract
Instructions
Prepare the Crust
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, combine graham cracker crumbs, melted coconut oil, sugar, vanilla extract, and salt. Stir until the mixture resembles wet sand. Press firmly into the bottom of the pan using the back of a spoon or a flat glass.
Bake for 10 minutes, then remove and let cool completely.
Make the Cheesecake Filling
Lower oven temperature to 325°F (165°C).
In a high-speed blender or food processor, add soaked cashews, vegan cream cheese, coconut cream, sugar, lemon juice, lemon zest, vanilla, salt, and cornstarch. Blend until silky smooth, scraping down the sides as needed. This step is crucial for achieving a professional cheesecake texture.
Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake
Place the pan on the center rack and bake for 55–65 minutes. The edges should be set while the center remains slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. This prevents cracking.
Refrigerate for at least 6 hours, preferably overnight.
Prepare the Cherry Topping
In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook for 5–7 minutes until the cherries soften and release their juices.
Stir in the cornstarch slurry and continue cooking until thick and glossy. Remove from heat and stir in vanilla extract. Let cool completely before topping the cheesecake.
Assemble & Serve
Once fully chilled, spoon the cherry topping generously over the cheesecake, letting it drip naturally toward the edges.
Slice with a warm knife for clean cuts and serve chilled.
| Nutrient | (Per Slice – Serves 6) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 28g |
| Total Carbs | 38g |
| Protein | 7g |
| Sugar | 24g |
| Fiber | 3g |
Tips for Best Results
- Soak cashews fully for the creamiest texture.
- Use full-fat coconut cream, not coconut milk.
- Chill overnight for clean slices and optimal flavor.
- Fresh or frozen cherries both work beautifully.
Storage
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Freeze without topping for up to 1 month. Thaw overnight in the fridge.
Why You’ll Love This Vegan Cherry Cheesecake
- Completely dairy-free & egg-free
- Classic bakery-style texture
- Naturally rich and creamy
- Perfect for holidays, birthdays, and celebrations
- Non-vegans won’t know it’s vegan
