Indulging in the creation of this rich and creamy cashew cheesecake becomes a culinary journey that seamlessly blends wholesome ingredients into a tantalizing vegan dessert masterpiece. The process commences with the careful soaking of raw cashews, a transformative step that allows them to plump up and soften, setting the stage for the ensuing velvety texture that will characterize the cheesecake filling. The marriage of soaked cashews with maple syrup, lemon juice, soy milk, extra virgin coconut oil, and vanilla extract creates a symphony of flavors, resulting in a filling that is not only decadently rich but also embodies the essence of a luxurious, dairy-free delight.

The crust, a crucial component in any cheesecake, takes an innovative twist in this recipe. A harmonious blend of cookies—whether the choice is gingersnaps, peanut butter cookies, or the convenience of a pre-made graham crust—along with the natural sweetness of Medjool dates, forms the foundation. This crumbly yet sturdy base provides a perfect balance to the creamy filling, adding layers of texture that contribute to the overall indulgence.

The meticulous assembly involves pressing the cookie and date amalgamation into a pan, creating a bed for the lavish cashew filling to rest upon. The tactile pleasure of this process, coupled with the anticipation of the final product, makes the preparation itself a joyful experience. To enhance the aesthetic appeal, a touch of artistry is introduced. A few cherries, perhaps fresh from the summer harvest or thoughtfully sourced from the freezer, are transformed into a tantalizing topping. Simmered with maple syrup, water, and a touch of starch or arrowroot powder, these cherries undergo a delightful metamorphosis into a thick, glossy jelly. This jewel-toned concoction not only crowns the cheesecake with a burst of color but also imparts a layer of sweet sophistication.

The recipe graciously accommodates various preferences by suggesting alternatives such as pre-made graham crusts or prebaked flour crusts, offering flexibility without compromising on flavor. The nutritional estimate further underscores the holistic appeal of this dessert, showcasing a thoughtful balance of macronutrients and micronutrients. Calories, carbohydrates, protein, and fats coalesce in a manner that aligns with a well-rounded, plant-based indulgence.

Ultimately, the time invested in soaking the cashews, the meticulous blending, and the artistic finishing touches culminate in a dessert that transcends the boundaries of vegan cuisine. This no-bake cashew cheesecake is not just a treat for the palate but a celebration of culinary craftsmanship, making it an enchanting centerpiece for summer gatherings or any occasion that calls for a touch of gourmet sweetness.

Vegan Cherry cheesecake

This rich and creamy cashew cheesecake is a vegan, no-bake dessert that is perfect for summer cherry season.

Prep Time30minutes mins

Cook Time2hours hrs

Total Time2hours hrs 30minutes mins

Servings: 10 slices

Author: Kathy Patalsky


cheesecake filling:

  • 4 cups cashews
  • ½ cup maple syrup
  • 3 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ⅓ cup soy milk
  • ½ cup coconut oil extra virgin
  • 1 teaspoon vanilla extract

cherry topping:

  • 2 cups pitted cherries fresh or frozen
  • 1 tablespoon maple syrup
  • ½ cup water
  • 1-2 teaspoon corn starch or 1 tablespoon arrowroot powder


  • 2 ½ cups cookies gingersnaps, or peanut butter cookies
  • 2 Medjool dates pitted


  • Soak your raw cashews for at least six hours or overnight. This gives them time to plump up and soften, which makes blending easier and makes your cheesecake creamy and fluffy.
  • When you are ready to start your cheesecake, blend all the cheesecake filling ingredients in a high speed blender or food processor until super creamy and smooth. You may need to stop the blending process a few times and scrape down the sides of the blender. Set filling aside.
  • Using a different blender, add all the cookies and the 2 Medjool dates and blend or pulse until smooth and crumbly.
  • Grease your cheesecake dish or round cake pan with coconut oil – or line with parchment paper. Then add in the cookie crumbles. Press the cookies into the bottom of the pan to form the crust.
  • Pour the cheesecake filling on top of the crust and smooth the top. For added effect, take a few cherries and swirl the cherry juice on top of the cheesecake using a toothpick. You can even garnish the top with a few whole cherries around the edges.
  • Cover and place in the fridge to chill for at least two hours before serving. Tip: A half hour before I serve this cheesecake, I place it in the freezer. This firms it up just a bit more and makes slicing cleaner. Don’t worry, as the cheesecake warms to room temp it softens up and gets perfectly rich and creamy.
  • Cherry topping: Add the maple syrup, water and starch or arrowroot to a small sauce pan. Whisk until the powder is dissolved. Then place it over medium high heat on the stove and add in the cherries. Keep stirring and heating the mixture until the cherries soften and it thickens into a jelly consistency. Turn off heat and let it cool a bit before using. It will taste a lot like warm cherry pie filling!
  • To serve, I add the cherry topping over top each slice, or I dollop the it right on top of the cheesecake.


You can also use a pre-made graham crust, or prebake a flour crust.

Nutrition Estimate

Calories: 379kcal | Carbohydrates: 29g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Sodium: 126mg | Potassium: 372mg | Fiber: 2g | Sugar: 17g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg