Go Back
+ servings
Healthy No Bake Cherry Vegan Cheesecake | This Healthy No Bake Cherry Vegan Cheesecake is not only vegan and no bake but also delicious and packed with nutrients | A Sweet Pea Chef

No Bake Cherry Vegan Cheesecake

This No Bake Cherry Vegan Cheesecake is a rich, creamy, and delicious vegan cheesecake made with healthy and clean ingredients, including a gluten-free crust, a cashew-based filling, and a layer of sweet cherry topping that makes it perfect for satisfying your sweet tooth cravings, but still maintaining a healthy lifestyle.
Categories Clean Eating. Gluten-Free, Dairy-Free, Dessert, No Refined Flour, No Refined Sugar, No-Bake, Paleo, Sweet, Sweet Treat, Vegan
Difficulty Easy
Keyword cashew cheesecake, vegan cheesecake, vegan cheesecake recipe
Prep Time 1 hour
Freeze 2 hours
Total Time 3 hours
Servings 8 slices
Calories 369 kcal
Author Lacey Baier


For The Gluten-Free Crust:

  • 1 cup raw pecans
  • 1 cup pitted dates packed
  • 1/8 tsp sea salt

For The Vegan Cheesecake Filling:

  • 1 1/2 cups raw cashews
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup coconut oil, melted and cooled
  • 2/3 cup full fat coconut milk, refrigerated
  • 1/3 cup pure maple syrup

For the Sweet Cherry Topping:

  • 4 cups frozen sweet cherries, pitted
  • 1/3 cup water
  • 2 tbsp pure maple syrup
  • 1 tbsp lemon juice
  • 2 tsp arrowroot starch
  • 1/2 tsp lemon zest


  1. First, cover the raw cashews with boiling hot water and let them soak for one hour. It's necessary to soak them to soften them.
  2. In a food processor or heavy duty blender, add the raw pecans, sea salt, and dates, and process into an even meal consistency. Process until a small ball forms and then until the mixture resembles a loose dough. Then, set aside.

  3. Line a bread loaf pan with parchment paper. Carefully pack down the date-pecan mixture evenly using your fingers. This will serve as the crust.
  4. To make the filling, drain your soaked cashews and add them into the blender, followed by the lemon juice, melted coconut oil, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.

  5. Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into the loaf pan over the pecan crust.

  6. Place the pan tin into the freezer and freeze for 2-3 hours to allow the mixture to set.

  7. When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then slice into long triangle slices. You may need to allow it to set at room temperature for 5 minutes to thaw.

  8. To make the cherry topping, combine frozen sweet cherries, water, pure maple syrup, and lemon juice in a saucepan over medium-high heat, stirring often, until cherries release their juices and mixture reduces some, about 12-15 minutes..

  9. Add the arrowroot starch and whisk until smooth. 

  10. Cook until thick and bubbly, about 1-2 more minutes. Allow to cool to room temperature, then serve over the cheesecake.

Recipe Video

Nutrition Facts
No Bake Cherry Vegan Cheesecake
Amount Per Serving (1 slice)
Calories 369 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g55%
Sodium 44mg2%
Potassium 595mg17%
Carbohydrates 39g13%
Fiber 5g20%
Sugar 24g27%
Protein 7g14%
Vitamin A 80IU2%
Vitamin C 10.5mg13%
Calcium 62mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.