Vegan Chocolate Cheesecake with Cherries Recipe
This delicious Vegan Chocolate Cheesecake with Cherries is a rich, creamy, and decadent dessert made entirely from plant-based ingredients. It features a crunchy walnut-date crust, a silky chocolate and tofu filling, and a sweet cherry topping. Perfect for gatherings or special occasions, this cheesecake is both indulgent and wholesome, with a dairy-free, egg-free, and gluten-free profile.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus 2 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust
- 1½ cups raw walnuts
- 6 medjool dates
- ¼ cup cocoa powder
- ½ teaspoon sea salt
Cake Filling
- 1½ cups dairy-free chocolate chips
- ½ cup raw cashews (soaked for at least two hours, drained and rinsed)
- 1 12-ounce package silken tofu
- ¾ cup coconut sugar
- 2 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Cherry Topping
- 1 10-ounce bag frozen cherries (thawed)
- ¼ cup coconut sugar
- 1 tablespoon cornstarch
Optional Garnishes
- Melted dairy-free chocolate
- Vanilla Cashew Cream (vegan whipped cream)
Instructions
- Preheat the Oven: Preheat your oven to 350°F and lightly grease the inside of an 8- or 9-inch springform pan to prevent sticking.
- Prepare the Crust: In a food processor, combine the raw walnuts, medjool dates, cocoa powder, and sea salt. Pulse the mixture until it resembles coarse crumbs.
- Form the Crust: Press the crust mixture evenly into the bottom of the prepared springform pan, forming a compact base.
- Melt the Chocolate: Set up a double boiler by simmering water in a medium pot on the stovetop over medium heat. Place a heatproof bowl on top without letting the bottom touch the water. Add the dairy-free chocolate chips to the bowl and stir until melted and smooth, taking care not to burn the chocolate.
- Make the Cake Filling: In a high-speed blender or food processor, combine the soaked and drained cashews, silken tofu, coconut sugar, cornstarch, lemon juice, vanilla extract, and the melted chocolate. Blend for up to 5 minutes or until the mixture is completely smooth and creamy.
- Fill the Pan: Pour the chocolate filling over the prepared crust, spreading it evenly.
- Bake the Cheesecake: Place the springform pan in the oven and bake for 50-55 minutes, or until the top has puffed slightly and the edges start to pull away from the pan.
- Prepare the Cherry Topping: While the cheesecake bakes, combine the thawed cherries, coconut sugar, and cornstarch in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer, stirring frequently. Cook for about 5 minutes until the mixture thickens to a jam-like consistency.
- Cool and Assemble: Once baked, pour the cherry topping evenly over the cheesecake. Allow the cake to cool completely at room temperature.
- Refrigerate to Set: After cooling, tightly wrap the cheesecake and refrigerate for at least two hours to allow it to fully set.
- Serve: Carefully release the cheesecake from the springform pan. Garnish with optional melted dairy-free chocolate and vanilla cashew cream if desired. Slice and serve chilled.
- Store Leftovers: Wrap any remaining slices tightly and store them in the refrigerator until ready to eat.
Notes
- Soaking the cashews for at least two hours or overnight is essential to achieve a creamy filling.
- Using a high-speed blender will help achieve a smooth texture for the cake filling.
- The cherry topping can be made with fresh cherries if available, adjusting cooking time as needed.
- For best results, allow the cheesecake to chill and set in the refrigerator before serving.
- This vegan cheesecake is free from dairy and eggs, making it suitable for those with lactose intolerance or egg allergies.
- Optional garnishes like melted chocolate or vegan whipped cream enhance presentation and flavor.
