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vegan chocolate cherry cheesecake
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5 from 1 vote

Chocolate Cherry Cashew Cheesecake (Vegan)

This decadent vegan cheesecake tastes like a chocolate covered cherry and is made from whole food ingredients like cashews, cherries and pecans. Just 11 ingredients, no bake and less than 20 minutes of prep!
Prep Time15 mins
Freezing time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Cashew, Cheesecake, cherry, chocolate
Dietary Preference: dairy free, Gluten-Free, vegan, vegetarian
Servings: 12 servings

Equipment

  • Food Processor
  • High Speed Blender

Ingredients

Cheesecake Crust

  • 1 ¼ cup pecan pieces chopped walnuts work too
  • 1 cup dried cherries sweet cherries or sweetened tart cherries
  • 2 tablespoons cocoa powder or raw cacao powder
  • pinch salt

Chocolate Cherry Cheesecake

  • 3 cups fresh or thawed frozen cherries divided
  • 1 ½ cups raw cashews soaked for 4-8 hours if you don't have a high speed blender
  • ½ cup full fat canned coconut milk
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • teaspoon salt
  • 1 cup dark chocolate chips 60% cocoa or higher!
  • 1 tablespoon refined coconut oil

See Instructions for Optional Topping Ideas

    Instructions

    Cheesecake Crust

    • Cut a circle of parchment paper to fit an 8 inch round springform pan. You can also use a pie plate if you don’t have a springform, it will simply be a bit trickier to remove.
    • Prepare the crust: In a food processor or high speed blender, process cherries, pecan pieces, cocoa and salt until finely chopped and starting to come together. The mixture should stick together when you squeeze it. Press it firmly and evenly into the bottom of the pan. Cut 1 cup of the frozen cherries into halves, and scatter them over the crust. Set aside.

    Chocolate Cherry Cashew Cheesecake

    • In a high speed blender, blend cashews, remaining 2 cups cherries, coconut milk, maple syrup, lemon juice, vanilla, and salt and blend until silky smooth, 1-2 minutes. Set aside.
    • Bring a small pot filled with 2 inches of water to a simmer over high heat. Place chocolate chips and coconut oil in a small heat proof glass or metal bowl that fits over the pot. When simmering, turn heat down to medium low and carefully place bowl over the pot. Stir chocolate chips continuously until melted, about a minute or two. Carefully pour melted chocolate into blender along with filling mixture and blend. 
    • Pour the chocolate filling over the crust. Smooth top and freeze for at least four hours.

    Topping Ideas, Optional

    • Cheesecake is delicious as is, but if you are looking for something a bit extra, try these variations:
      Vanilla Bourbon Cherries: Toss 2 cups of fresh or thawed frozen cherries with 1 teaspoon vanilla and 2 teaspoons bourbon. Let sit for ten minutes before topping cheesecake.
      Dark Chocolate Top: Heat 1 cup dark chocolate chips with coconut oil, as you did while preparing the cheesecake, with a little pinch of salt and 1 teaspoon vanilla. When melted, remove from heat and let cool for a few minutes then pour over frozen cheesecake, spreading it evenly and allowing it to drip over sides. Freeze for five minutes to set the chocolate before serving.

    Notes

    Cheesecake will cut well from frozen with a sharp knife; however, allow to sit for 5 minutes before serving for best flavour.
    Will keep, frozen and tightly wrapped, for a month.