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Vegan Cherry Cheesecake Recipe

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3.9 from 11 reviews

This vegan cherry cheesecake combines a crunchy cookie crust with a creamy, smooth vegan cream cheese filling infused with cherry curd. Topped with a luscious layer of cherry curd topping, this no-bake dessert is perfect for a refreshing and indulgent treat that can be made ahead and set in the refrigerator. Its rich texture and vibrant cherry flavor make it a delightful vegan-friendly dessert option.

  • Total Time: 6 hours 40 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 150 g vegan cookies
  • 45 g unsalted vegan butter (block-style), melted

Filling

  • 100 g cashews (soaked ahead of time for 4 hours or quick-soaked by simmering for 30 minutes)
  • 300 g vegan cream cheese
  • 120 g coconut whipping cream (e.g., Nature’s Charm)
  • 1 teaspoon pure vanilla extract (optional)
  • ¼ teaspoon pure almond extract (optional)
  • 150 g vegan cherry curd (about ½ cup)

Topping

  • Remaining vegan cherry curd (amount not specified, use leftover from batch)

Instructions

  1. Prepare Ingredients: Begin by making the vegan cherry curd up to two days in advance and refrigerate it until ready to use. Soak the cashews in water for 4 hours, then rinse and drain them, or opt for a quick soak by simmering the cashews in water for 30 minutes. Line a 9-inch loaf pan with parchment paper covering the base and sides for easy removal later.
  2. Make the Crust: Place the vegan cookies and melted vegan butter into a food processor. Blitz the mixture for a couple of minutes until it sticks together when pressed between your fingers. Press the crust mixture firmly into the base of the prepared pan, smoothing it with your fingers or a spoon to compact it evenly. Refrigerate the crust while you prepare the filling.
  3. Make the Filling: Add 150 g (about ½ cup) of the cherry curd, soaked cashews, vegan cream cheese, coconut whipping cream, and optional vanilla and almond extracts into a high-speed blender. Blend the ingredients until the mixture is completely smooth and creamy with no lumps. Pour the filling over the chilled crust in the pan and refrigerate for at least 6 hours, or preferably overnight, to allow it to set properly.
  4. Add the Topping: Warm the remaining cherry curd gently using a double boiler method, stirring occasionally until it reaches a spreadable consistency. Carefully spread the warm curd over the set cheesecake surface using an offset spatula or the back of a spoon to create an even layer. Place the cheesecake back in the fridge for an additional hour to set the topping, or alternatively, freeze for 30 minutes if you prefer a firmer finish.
  5. Serve and Store: To serve, dip a sharp knife in hot water and wipe dry before slicing the cheesecake into individual portions to ensure clean cuts. Store any leftovers in a covered container in the refrigerator for up to 5 days or freeze them in a freezer-safe container for up to a month. Defrost frozen portions overnight in the fridge before serving.

Notes

  • The cherry curd can be made ahead of time, allowing the flavors to deepen.
  • Soaking the cashews is essential for achieving a creamy, smooth filling texture.
  • Use a hot wet knife for cleaner cheesecake slices.
  • Refrigerate the cheesecake for at least 6 hours or overnight to ensure proper setting.
  • Freezing the cheesecake shortens setting time for the cherry curd topping and helps firm up the dessert.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-cherry-cheesecake-recipe/