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No-Bake Vegan Chocolate Cherry Cheesecake Recipe

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3.8 from 6 reviews

This No-Bake Vegan Chocolate Cherry Cheesecake is a decadent, plant-based dessert that combines a rich nutty date crust with a creamy cherry and cashew filling, topped with a silky dark chocolate ganache. Perfect for those seeking a dairy-free, egg-free treat, this cheesecake relies on natural sweeteners and agar agar to set without baking, delivering a luscious and healthy indulgence.

Ingredients

Crust

  • 170 g (6 oz) pitted dried dates
  • 200 g (7 oz) mixed nuts (almonds, hazelnuts, walnuts)
  • 4 Tbsp cacao powder
  • Pinch salt

Filling

  • 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

Ganache Topping

  • 120 g (4 ¼ oz) dark chocolate (chopped)
  • 120 ml (½ cup) full-fat coconut milk

Instructions

  1. Soak Cashews: Place the cashews in boiling water and soak for 1-2 hours, or alternatively soak in cold water overnight for best softness.
  2. Prepare Dates: Soak the pitted dates in boiling water for 10 minutes, then drain well.
  3. Process Nuts: Blend the mixed nuts in a food processor until finely chopped, then transfer to a bowl.
  4. Make Crust Mixture: Blend the drained dates until finely chopped, add cacao powder and salt, and blend again.
  5. Combine Crust Ingredients: Add ground nuts to the processor and pulse until the mixture is thick and clumps together well. Adjust texture by adding water if too dry or ground almonds/rolled oats if too sticky.
  6. Form Crust: Grease a 20cm/8-inch springform cake tin lightly and line with baking parchment. Press the crust mixture evenly and firmly into the base, then refrigerate while preparing the filling.
  7. Defrost Cherries: Warm the frozen cherries in the microwave just until warm to keep cacao butter from solidifying later.
  8. Melt Cacao Butter: Place cacao butter in a heatproof bowl over a pan of simmering water (avoid touching the water), stir until melted, then remove from heat.
  9. Blend Filling: Drain the soaked cashews and blend with defrosted cherries, agave/maple syrup, lemon juice, vanilla extract, melted cacao butter, and stevia or coconut sugar until very smooth, scraping sides as needed. Add a drop of milk or water if necessary, keeping mixture thick.
  10. Sweetness Adjustment: Taste and add extra stevia leaf powder or coconut sugar if needed for desired sweetness.
  11. Prepare Agar Agar Mixture: Quickly pour the full-fat coconut milk into a pan, sprinkle agar agar powder, whisk smooth, and heat over medium-low, whisking constantly until it boils and thickens for a few minutes.
  12. Combine Agar Agar & Filling: Remove from heat and immediately blend the hot agar mixture into the cheesecake filling until fully incorporated.
  13. Set Cheesecake: Pour filling over the chilled crust, spread evenly, and refrigerate for at least 4 hours to set firmly.
  14. Prepare Ganache: Melt chopped dark chocolate with coconut milk in a heatproof bowl over simmering water, stir until smooth, then remove from heat and let cool until pourable.
  15. Finish Cheesecake: Unmold the set cheesecake onto a serving plate. Pour the cooled ganache over the top and smooth with a spatula. Serve immediately or store refrigerated up to three days.

Notes

  • The agar agar sets very quickly once activated, so have everything ready before starting that step.
  • Soaking cashews overnight in cold water will yield a creamier filling texture.
  • Use unroasted nuts for best flavor and texture in the crust.
  • Adjust sweetness to taste with stevia leaf powder or coconut sugar according to preference.
  • This cheesecake must be refrigerated to set properly and maintain texture.
  • If the crust mixture is too sticky, add ground almonds or fine rolled oats to achieve the right consistency for pressing.
  • Defrost cherries gently to avoid re-solidifying cacao butter in the blender.

Find it online: https://marthatasty.com/no-bake-vegan-chocolate-cherry-cheesecake-recipe/