Vegan Cherry Cheesecake (No-Bake Option!) Recipe
This vegan cherry cheesecake recipe offers a luscious and creamy dessert that’s entirely plant-based and can be made no-bake for convenience. With a buttery graham cracker crust and a smooth, tangy filling made from vegan cream cheese and sweetened condensed coconut milk, topped with classic cherry pie filling, it’s perfect for any occasion. You can choose to bake the crust for extra firmness or opt for a pre-made crust to keep it no-bake. Chill the dessert for a creamy, pie-like texture or freeze it overnight for a firmer, traditional cheesecake experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 12 sheets)
- 1/4 cup granulated sugar
- 6 tablespoons vegan butter, melted
Filling
- 1 – 8 ounce package of vegan cream cheese, softened
- 2 – 7.4 ounce cans of Let’s Do… Organic sweetened condensed coconut milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
Topping
- 1 – 21 ounce can of cherry pie filling
Instructions
- Make the Crust: If using a pre-made graham cracker crust, you can skip to making the filling. Otherwise, preheat your oven to 350°F. Crush the graham crackers using a reusable bag and glass bottom or a food processor until fine crumbs form. In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted vegan butter. Press this mixture firmly but not too hard into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 10 minutes and then let it cool completely before adding the filling.
- Make the Filling: Using a handheld or stand mixer, beat the softened vegan cream cheese for 3-5 minutes until it becomes light and fluffy. Add the two cans of sweetened condensed coconut milk, lemon juice, and vanilla extract, then beat again until all ingredients are thoroughly combined and smooth.
- Assemble the Cheesecake: Pour the prepared filling evenly into the cooled crust (or pre-made crust if you skipped baking). Smooth the top with a spatula.
- Set the Filling: For a more traditional cheesecake texture, freeze the cake overnight. When ready to serve, pour the cherry pie filling over the top and let it thaw at room temperature for about 30 minutes before slicing. For a cream pie texture, refrigerate the cheesecake for at least 4-6 hours or overnight until set. Once set, add the cherry pie filling on top and refrigerate for an additional 10 minutes to chill before serving.
- Serve: Slice the cheesecake and serve chilled or slightly thawed, enjoying the creamy and fruity flavor combination.
Notes
- Using a pre-made graham cracker crust turns this into a completely no-bake cheesecake recipe.
- For best results, make sure the vegan cream cheese is well softened before mixing.
- The sweetened condensed coconut milk provides the necessary sweetness and creaminess without dairy.
- Adjust chilling times according to your preferred texture—freeze for firmer slices or refrigerate for creamier results.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to one month.
