Name: No-Bake Vegan Chocolate Cherry Cheesecake Recipe
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 5 h 50 min
Cuisine: Vegan
Ingredients: 170 g (6 oz) pitted dried dates; 200 g (7 oz) mixed nuts (almonds, hazelnuts, walnuts); 4 Tbsp cacao powder; Pinch salt; 300 g (10 ½ oz) unroasted cashews; 300 g (10 ½ oz) frozen cherries (pitted); 80 ml (⅓ cup) lemon juice; 80 ml (⅓ cup) agave nectar or maple syrup; ½ tsp stevia leaf powder, plus extra to taste (or use 4 Tbsp coconut sugar); 2 tsp vanilla extract; 50 g (1 ¾ oz) cacao butter; 200 ml (½ + ⅓ cup) full-fat coconut milk; 2 ½ tsp agar agar powder; 120 g (4 ¼ oz) dark chocolate (chopped); 120 ml (½ cup) full-fat coconut milk

Jump to Recipe· 3.8 from 6 reviews

If you have a passion for decadent desserts that are both wholesome and effortlessly impressive, then this No-Bake Vegan Chocolate Cherry Cheesecake Recipe is about to become your new favorite indulgence. Combining the rich, velvety texture of chocolate, the vibrant burst of tart cherries, and a creamy vegan filling that feels just like a traditional cheesecake, this dessert is as stunning on the eyes as it is satisfying to the palate. Whether you’re a seasoned vegan or simply love trying new recipes, this cheesecake offers a luscious, no-bake solution that requires minimal fuss and maximum flavor.

Ingredients You’ll Need

The image shows a round cake with three layers on a white marbled surface. The bottom layer is thin and dark brown with a crumbly texture. The middle layer is thick and bright pink, smooth and creamy. The top layer is a shiny chocolate brown glaze that slightly drips over the edge. On top of the cake, there are fresh whole cherries with stems, some cut cherries showing the red inside, and many fresh blueberries scattered in a cluster. A slice of cake is removed, showing the clean cut of the three layers. In the background, there is a white bowl filled with smooth chocolate and a golden rim white bowl with some cherries. photo taken with an iphone --ar 4:5 --v 7

Getting started with this No-Bake Vegan Chocolate Cherry Cheesecake Recipe involves some straightforward but carefully chosen ingredients. Each one plays a crucial role in creating the perfect balance of flavor, creaminess, and texture — from the natural sweetness of dates to the lusciousness of cacao butter.

170 g (6 oz) pitted dried dates: The natural sweetener that binds the crust and adds depth without refined sugar.
200 g (7 oz) mixed nuts (almonds, hazelnuts, walnuts): These bring crunch and earthiness to the base, making it wonderfully hearty.
4 Tbsp cacao powder: For that bittersweet chocolate punch that sings through every bite.
Pinch of salt: Enhances all the flavors beautifully and balances the sweetness.
300 g (10 ½ oz) unroasted cashews: The creamy heart of the cheesecake filling once soaked and blended.
300 g (10 ½ oz) frozen cherries (pitted): Add a tart, fruity flair that complements the chocolate perfectly.
80 ml (⅓ cup) lemon juice: Brightens the filling and adds a slight tang reminiscent of classic cheesecake.
80 ml (⅓ cup) agave nectar or maple syrup: A gentle sweetness that keeps everything balanced and natural.
½ tsp stevia leaf powder or 4 Tbsp coconut sugar: Optional natural sweeteners to enhance flavor without overpowering.
2 tsp vanilla extract: Infuses warmth and aromatic richness into the filling.
50 g (1 ¾ oz) cacao butter: Helps the filling set with a silky, indulgent mouthfeel.
200 ml (about ½ + ⅓ cup) full-fat coconut milk: Adds creaminess and richness essential to the texture.
2 ½ tsp agar agar powder: The plant-based setting agent that gives this cheesecake its signature firmness.
120 g (4 ¼ oz) dark chocolate (chopped): For the luscious ganache topping that completes this dessert.
120 ml (½ cup) full-fat coconut milk: Mixed with dark chocolate to create the silky ganache coating.

How to Make No-Bake Vegan Chocolate Cherry Cheesecake Recipe

Step 1: Soak Your Cashews

Start by soaking the unroasted cashews to ensure they’ll blend into a smooth, creamy filling. You can cover them with boiling water and let them sit for about an hour or two, or soak them in cold water overnight if you prefer to prep ahead. This simple step is the secret behind that silky cheesecake texture everyone will rave about.

Step 2: Prepare the Base by Soaking Dates

While your cashews soak, place the pitted dates in a heatproof bowl and cover them with boiling water. This softens them to create a sticky, delicious binding agent for your crust. Leave to soak for 10 minutes, then drain thoroughly—this cultivates the perfect chewy texture for the base.

Step 3: Grind the Nuts for the Crust

Next, process the mixed nuts in a food processor until they’re finely chopped but not a paste—think a coarse, sandy texture. This adds crunch and depth to the crust, creating a delightful contrast to the luscious filling.

Step 4: Blend Dates, Nuts, and Cocoa

Without cleaning the processor, blend the drained dates until finely chopped. Add cacao powder and a pinch of salt, blending again to combine the flavors fully. Then toss in the ground nuts and pulse until everything clumps nicely together. If the mixture feels too dry, a drop of water can help, but be cautious not to overdo it—you want it to stick firmly when pressed into your pan.

Step 5: Set the Base in Your Cake Tin

Line an 8-inch (20cm) springform tin with baking parchment, grease the sides lightly, then press your date and nut mixture firmly into the base. This packed foundation will support the creamy filling, so don’t be shy about pressing down hard. Pop it in the fridge while you make the filling—it needs to chill to hold together nicely.

Step 6: Warm the Cherries and Melt the Cacao Butter

Defrost your frozen cherries in the microwave just until they’re warm to prevent the cacao butter from re-solidifying when blended. Meanwhile, gently melt the cacao butter over a pan of simmering water, stirring until it’s fully smooth. This buttery addition will enrich your filling with luxurious creaminess and help it set.

Step 7: Blend the Filling Ingredients

Drain your soaked cashews and add them to a blender along with the warm cherries, agave syrup or maple syrup, lemon juice, vanilla, melted cacao butter, and your sweetener of choice. Blend until perfectly smooth, scraping down the sides to ensure evenness. If your blender needs a bit of help, a small splash of coconut milk or water will do, but keep it thick so the cheesecake sets beautifully.

Step 8: Taste and Adjust Sweetness

Give your creamy mixture a quick taste and tweak the sweetness to your liking with a little extra stevia or coconut sugar. This is your chance to make the filling exactly how you want it—tart, sweet, or perfectly balanced.

Step 9: Activate Agar Agar for Setting

Now is the time to work quickly because agar agar sets fast once heated. Combine coconut milk with agar agar powder in a pan and whisk constantly over medium-low heat until it comes to a boil and thickens nicely. This plant-based gelling agent is the vegan magic that gives your cheesecake the perfect sliceable firmness.

Step 10: Mix Agar Agar into the Filling

Remove the thickened milk from heat and immediately pour it into your blender containing the filling. Blend again to combine everything smoothly. This step ensures the agar agar is evenly distributed, allowing your cheesecake to set flawlessly.

Step 11: Pour Filling Over Base and Chill

Pour the rich filling over your chilled base and spread it out evenly. Transfer the cheesecake to the fridge and let it chill for at least four hours, or overnight if you have the patience—it will firm up into an irresistibly creamy treat ready to wow.

Step 12: Prepare the Ganache Topping

While the cheesecake sets, melt your chopped dark chocolate with coconut milk over simmering water, stirring until smooth and glossy. Cool it slightly but keep it pourable so it glides effortlessly over your cheesecake later on.

Step 13: Assemble and Finish the Cheesecake

Once your cheesecake is set, gently unmold it onto a serving plate. Pour the luxurious ganache topping over the surface and smooth it with a spatula. You can serve it immediately for a glossy finish or refrigerate it in an airtight container for up to three days to let the flavors mingle further. Either way, it’s a guaranteed crowd-pleaser.

How to Serve No-Bake Vegan Chocolate Cherry Cheesecake Recipe

A slice of pink cake with two main layers is shown on a clear textured plate. The bottom layer is a rough, dark brown crust, while the top layer is thick, smooth, and bright pink. A thick drizzle of shiny dark chocolate sauce flows over the top edge, slightly dripping down. On top of the chocolate are several small dark blue blueberries and one red cherry with a stem, standing upright in the center. The plate is on a white marbled surface with some loose cherries and blueberries around. A silver fork lies next to the slice on the plate. In the background, there is more cake on a white plate, blurred. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your No-Bake Vegan Chocolate Cherry Cheesecake Recipe, think vibrant garnishes like fresh cherries or a sprinkle of toasted chopped nuts. A few fresh mint leaves add a pop of color and a refreshing twist, while a dusting of cacao powder can give that extra chocolate allure that looks as good as it tastes.

Side Dishes

This cheesecake pairs beautifully with light accompaniments such as fresh fruit salad or a small serving of vegan whipped cream. A cup of rich, aromatic coffee or a chilled glass of dark berry wine rounds out the experience perfectly, making your dessert moment truly special.

Creative Ways to Present

For an impressive presentation, slice your cheesecake into generous wedges and plate with a drizzle of cherry sauce or a swirl of vegan caramel. Alternatively, consider individual portions served in clear glasses layered with crushed nuts or fruit for a stylish and mess-free treat that will amaze your guests.

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Vegan Chocolate Cherry Cheesecake Recipe keeps wonderfully in the fridge for up to three days. Store it in an airtight container to maintain its creamy texture and fresh flavor. Just make sure it’s well covered to prevent it from absorbing other fridge odors.

Freezing

You can freeze this cheesecake, wrapped tightly in plastic wrap and foil, for up to one month. To enjoy later, thaw it slowly overnight in the fridge to retain that perfect creamy texture without any icy spots.

Reheating

This cheesecake is best enjoyed chilled and does not require reheating. However, if you want a softer ganache topping, you can let it sit at room temperature for 15–20 minutes before serving. Avoid microwaving as it may alter the texture of the filling.

FAQs

Can I use other nuts besides cashews for the filling?

While cashews provide a uniquely creamy texture, you can experiment with soaked macadamia nuts or blanched almonds, though results may vary slightly in smoothness and flavor.

Is agar agar necessary or can I substitute with something else?

Agar agar is essential to get that firm, sliceable texture without baking. You might try alternatives like gelatin if you’re not strictly vegan, but agar agar is the best plant-based option.

How sweet is this cheesecake? Can I adjust the sweetness?

This cheesecake is moderately sweet and balanced by tart cherries. You have full control to adjust the sweetness by modifying the amount of agave syrup and stevia or coconut sugar to your taste.

Can I use fresh cherries instead of frozen?

Fresh cherries can absolutely be used. Just pit and lightly warm them before blending to replicate the softened texture of defrosted frozen cherries for the best consistency.

How long does it take for the cheesecake to set properly?

Chilling the cheesecake for at least four hours allows the agar agar to fully set the filling. For the very best results, overnight chilling in the fridge is recommended.

Final Thoughts

Making this No-Bake Vegan Chocolate Cherry Cheesecake Recipe is a rewarding experience that brings together simple ingredients for an extraordinary dessert. Whether you’re craving a creamy chocolate treat or looking to impress friends with a vegan-friendly delight, this cheesecake reliably delivers on flavor, texture, and presentation. So go ahead, gather your ingredients, and enjoy every luscious bite of this indulgent yet wholesome creation.