Decadent No-Bake Vegan Chocolate Cherry Cheesecake: Healthy, Dairy-Free & Bursting with Flavor

Discover the ultimate no-bake vegan chocolate cherry cheesecake – a truly striking dairy-free dessert crafted with an array of natural, wholesome ingredients. Its captivating bright pink color comes solely from the cherries, eliminating the need for any artificial food coloring. This delightful post is proudly sponsored by Indigo Herbs.

Having perfected a delightful baked vegan lemon blueberry cheesecake that quickly became a fan favorite, I realized there was a gap in my recipe collection: a truly exceptional no-bake vegan cheesecake. With the immense popularity of the baked version, it was clear you were craving more dairy-free cheesecake adventures! And so, I am thrilled to present this magnificent no-bake vegan chocolate cherry cheesecake, a dessert that promises both indulgence and nutrition.

This decadent, plant-based treat is designed not only to tantalize your taste buds but also to nourish your body, primarily utilizing wholesome ingredients like a variety of nuts and luscious fruit. To enhance its health profile without sacrificing sweetness, I’ve thoughtfully reduced the sugar content by incorporating stevia leaf powder from Indigo Herbs. Of course, if you prefer, coconut sugar can be used as an alternative.

While this is undeniably a rich and satisfying dessert, every bite comes with the peace of mind that you’re enjoying calories packed with nutrition, not just empty ones. Beyond its healthy attributes, it’s simply scrumptious! The classic pairing of chocolate and cherry is celebrated for a reason, and in this cheesecake, it truly shines. The velvety cherry-flavored filling is perfectly complemented by a rich chocolate-infused base and a luscious chocolate ganache topping, creating a symphony of flavors and textures.

This striking vegan chocolate cherry cheesecake is an ideal centerpiece for any special occasion. However, its vibrant pink hue and enchanting fruity-chocolate blend make it an especially perfect choice for a romantic Valentine’s Day dinner or any intimate celebration where a touch of elegance is desired. Prepare to impress with this stunning dessert!

Essential Ingredients for Your No-Bake Vegan Chocolate Cherry Cheesecake

Crafting this exquisite no-bake vegan chocolate cherry cheesecake relies on a selection of high-quality, plant-based ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and eye-catching appearance of this dairy-free masterpiece. Here’s a deeper dive into what makes this dessert truly special:

The Creamy Foundation: Cashews

Cashews: Unroasted cashews are the secret to the incredibly smooth and creamy texture of this vegan cheesecake. Once properly soaked, they blend into a rich, luscious cream that forms the perfect neutral base, allowing the bright, sweet-tart flavor of the cherries to truly stand out. Their mild flavor ensures no unwanted interference, only pure, unadulterated cherry bliss.

The Star of the Show: Frozen Cherries

Frozen Cherries: Opting for frozen rather than fresh cherries offers a significant advantage, allowing you to create this delicious cheesecake year-round, regardless of cherry season. This also conveniently bypasses the tedious task of pitting a large quantity of fresh cherries! For optimal blending and to prevent the cacao butter from solidifying too quickly, I recommend defrosting the cherries in the microwave until they are just warm to the touch. This slight warmth ensures a seamless, creamy mixture.

The Innovative Setting Agents: Cacao Butter and Agar Agar Powder

Cacao Butter and Agar Agar Powder: Many no-bake vegan cheesecakes rely heavily on coconut oil for setting, which can result in a very high-fat dessert that is prone to melting at room temperature. For this recipe, I’ve chosen a superior combination of cacao butter and agar agar, both available from our wonderful sponsors, Indigo Herbs, to achieve a more stable and delightful consistency.

Cacao butter, derived from the cacao bean, sets much firmer than coconut oil and remains solid at room temperature, meaning you need less of it. It also imparts a subtle, lovely white chocolate flavor that beautifully complements the cherry. Agar agar, a plant-based gelatin alternative, works quickly to set the cheesecake, ensuring it holds its shape beautifully even when removed from the fridge for serving. By using both, we avoid the slightly rubbery texture that agar agar can sometimes produce on its own, and instead achieve a perfectly creamy, yet firm, cheesecake.

The Sweeteners: Stevia Leaf Powder & Agave Nectar/Maple Syrup

Stevia Leaf Powder: To achieve a balanced sweetness while mindful of sugar intake, I’ve incorporated stevia leaf powder from Indigo Herbs. Stevia is remarkably sweet, approximately 10-15 times sweeter than conventional sugar, meaning a little goes a long way in cutting down on added sugars. Green leaf stevia is a completely natural, alkaline, pure, and unprocessed sweetener. The whole stevia leaf is gently dried and ground into a fine powder, making it a fantastic, natural alternative to refined sugar.

It’s important to note that stevia does have a distinct flavor profile. For this reason, it’s best used to replace a portion of the sugar rather than all of it, which is why I’ve paired it with agave nectar. If you prefer to avoid alternative sweeteners, feel free to substitute with coconut sugar or any other dry sugar of your choice.

Agave Nectar/Maple Syrup: These liquid sweeteners provide additional sweetness and a touch of moisture, balancing the flavor profile of the cheesecake. Both agave nectar and maple syrup work beautifully here; simply ensure you use a syrup-based sweetener rather than a dry sugar for the best results in the filling consistency.

The Tang & Richness: Lemon Juice & Coconut Milk

Lemon Juice: A classic cheesecake is characterized by a subtle tangy note, traditionally provided by cream cheese. In this vegan version, fresh lemon juice brilliantly replicates that essential tang, adding brightness and depth to the cherry flavor.

Coconut Milk: For the richest, creamiest texture, always opt for full-fat coconut milk from a tin. Remember to shake the tin thoroughly before opening to ensure the cream and liquid are well combined. Don’t worry, the coconut flavor is completely undetectable in the finished cheesecake. If you have a coconut allergy, a creamy non-dairy milk like soy, oat, or cashew milk can be used as an effective substitute.

The Aromatic Touch: Vanilla Extract

Vanilla Extract: Vanilla and cherry are a match made in heaven! A hint of good quality vanilla extract enhances the overall sweetness and fruitiness of the cheesecake, making it even more irresistible.

Crafting the Delectable Base and Luscious Topping

The foundation and finishing touches of this no-bake vegan chocolate cherry cheesecake are just as crucial as the creamy filling. They contribute to the overall flavor balance and textural experience, making each bite a true delight.

The Wholesome Base: Nuts, Dates, and Cacao Powder

For the cheesecake base, I wanted to maintain a wholesome and nutritious profile. This led to creating a blend of ground nuts, soft dates, and rich cacao powder. I personally used a mix of almonds, walnuts, and hazelnuts, but feel free to use any combination of nuts you prefer. This type of base ensures the entire no-bake vegan cheesecake remains relatively healthy, offering a wonderfully soft and chewy texture that contrasts beautifully with the creamy filling.

However, if your primary goal is pure indulgence and you’re less concerned about the nutritional aspects, consider a more traditional chocolate biscuit base. Crushed Bourbon or Oreo biscuits would work exceptionally well, providing a crispier texture and an even richer chocolate flavor. Both options yield a delicious result, catering to different preferences!

The Sumptuous Topping: Dark Chocolate Ganache

To crown this vegan chocolate cherry cheesecake, I’ve added a layer of sumptuous chocolate ganache. This rich, glossy topping is an absolute must-have; its deep chocolate flavor works in perfect harmony with the bright cherry notes, creating an unforgettable taste experience. Please, don’t skip it!

Making this dairy-free ganache is incredibly simple: it’s created by gently heating chopped dark chocolate with full-fat tinned coconut milk until completely melted and smooth. For those unable to consume coconut, an oat or soy-based cream can be tried as an alternative. If you have concerns about sugar, you can opt for a naturally sweetened dark chocolate to maintain the dessert’s healthy profile.

Step-by-Step Guide: How to Make No-Bake Vegan Chocolate Cherry Cheesecake

(For a complete list of ingredients and detailed instructions, please refer to the comprehensive recipe card below.)

*To ensure the best possible outcome for your no-bake vegan chocolate cherry cheesecake, it is highly recommended to follow the recipe closely. Always prioritize using gram measurements with a digital scale rather than cup conversions, as cup measurements are often not precise enough for baking, and I cannot guarantee optimal results if they are used.*

Begin your cheesecake journey by preparing the cashews for the filling. Place them in a bowl and cover them with boiling water, allowing them to soak for one to two hours. Alternatively, for a longer soak, you can submerge them in cold water overnight. This crucial step softens the cashews, ensuring a silky-smooth cheesecake filling.

While your cashews are soaking, it’s time to create the delicious base. Start by soaking the pitted dates in boiling water for ten minutes to soften them, then drain them thoroughly. In the meantime, place your chosen mixed nuts (almonds, walnuts, and hazelnuts work wonderfully) into a food processor and blend until they are finely chopped. Transfer the chopped nuts to a separate bowl and set aside.

Next, without needing to wash the food processor, add the drained, softened dates. Blend them until they are finely chopped. Then, incorporate the cacao powder and a pinch of salt, blending again to combine. Finally, add the ground nuts back into the food processor and pulse until all ingredients are well combined and the mixture is thick and clumps together easily. If the mixture seems too dry, a tiny drop of water can help; if it’s too sticky, a spoonful of ground almonds or fine rolled oats will help balance it out.

Prepare your 20cm/8-inch round springform cake tin by lightly greasing it and lining both the base and sides with baking parchment. Transfer the prepared date and nut mixture into the tin and press it out evenly across the base, packing it down as firmly as possible. Once the base is compact, place the tin in the fridge to chill while you move on to preparing the creamy filling.

Now, drain your soaked cashews thoroughly. Combine them in a high-speed blender with the defrosted frozen cherries, agave nectar or maple syrup, fresh lemon juice, vanilla extract, melted cacao butter, and your choice of stevia leaf powder or coconut sugar. Blend this mixture until it becomes incredibly smooth and creamy. You may need to pause a couple of times to scrape down the sides of the blender to ensure everything is fully incorporated. If your blender struggles to achieve a silky consistency, a tiny drop of milk or water can assist, but be careful not to add too much, as a thick filling is essential for the cheesecake to set well. Taste the mixture and adjust the sweetness with more stevia leaf powder or coconut sugar if desired.

From this point onward, speed is key! Once the agar agar is activated, it sets very rapidly, so ensure all your ingredients and equipment are ready and within easy reach. Pour the full-fat coconut milk into a saucepan and sprinkle the agar agar powder evenly over it. Whisk thoroughly until the mixture is smooth, then place the pan over a medium-low heat. Continue whisking constantly as the mixture comes to a boil. Allow it to boil for a few minutes, maintaining a constant whisk, until the coconut milk has noticeably thickened.

Immediately remove the pan from the heat and swiftly scrape the thickened agar agar mixture into the blender with the rest of your cheesecake filling. Blend again until everything is very well combined and completely smooth. Without delay, pour the filling mixture over your prepared base in the springform tin and gently spread it out to an even level. Place the cheesecake in the refrigerator for a minimum of four hours, or until it is completely set and firm.

To prepare the exquisite ganache topping, place the chopped dark chocolate and full-fat coconut milk in a heat-proof bowl set over a pan of gently simmering water. Ensure the bottom of the bowl does not touch the water. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. Remove from the heat and set aside to cool slightly.

Once the cheesecake is perfectly set, carefully unmould it from the tin and transfer it to your chosen serving plate. Allow the ganache to cool until it’s still pourable but not hot, then gently pour it over the top of the cheesecake, smoothing it out with a spatula. Your decadent no-bake vegan chocolate cherry cheesecake is now ready to be served immediately, or it can be stored in an airtight container in the fridge for up to three days, maintaining its freshness and delightful flavor.

Expert Tips for Cheesecake Perfection

• I specifically used agar agar POWDER, not flakes. These two forms have significantly different strengths, so it’s important to use the specified type for optimal setting. If you only have flakes, I estimate you would need approximately 7 ½ level teaspoons.
• For a classic, crispier base, you can easily swap the healthy nut and date base for one made with crushed Oreo or Bourbon biscuits. This is a delicious alternative if you’re not strictly adhering to the nutrient-dense base.
• Ensure you bring the agar agar mixture to a full boil and whisk it constantly. This boiling process is crucial for activating its gelling properties; without it, your cheesecake may not set correctly.
• This delightful no-bake vegan chocolate cherry cheesecake will remain fresh and delicious when stored in an airtight container in the refrigerator for approximately 3-4 days.
• For longer storage, the cheesecake can be frozen, either whole or in individual slices. Store it in an airtight container in the freezer for up to three months. Thaw in the refrigerator before serving.

More Irresistible Vegan Desserts to Explore:

If you’ve enjoyed this no-bake vegan chocolate cherry cheesecake, you might also love these other dairy-free treats:

• No-bake chocolate stem ginger tart
• Vegan steamed chocolate pudding
• Chocolate raspberry skillet cookie for two
• Vegan strawberry tart
• Vegan pumpkin pie
• Vegan lemon blueberry cheesecake
• Blueberry frangipane tarts
• Blueberry pie with coconut oil crust

If you tried this incredible no-bake vegan chocolate cherry cheesecake recipe, we’d love to see it! Why not tag @domestic_gothess on Instagram and use the hashtag #domesticgothess?

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This post is sponsored by Indigo Herbs. We extend our sincere gratitude for supporting the brands that enable me to continue pursuing my passion – experimenting with food and creating wonderful messes in my kitchen. Your support helps bring delicious, healthy recipes like this no-bake vegan chocolate cherry cheesecake to life.