Loosely based on my vegan lemon curd recipe, this sweet-tart cherry curd is silky smooth, deeply fruity, and one of my favorite ways to preserve cherry season.
It instantly elevates cakes, cheesecake, pastries, and breakfast treats with its vibrant cherry flavor and glossy texture. It's also so delicious that you'll be tempted to eat it straight from the jar with a spoon!
🧾 Ingredients
Here's everything you need to make this easy homemade cherry curd recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Frozen or Fresh Cherries: Both work well in this recipe. Sweet cherries will give you a naturally sweeter curd, while sour cherries create a brighter, more tart flavor. If using frozen cherries, there's no need to thaw them first.
Sugar: Granulated sugar sweetens the curd and balances the tartness of the fruit. You can adjust the amount slightly depending on how sweet your cherries are. Caster sugar also works well as it dissolves quickly.
Lemon juice: A little acidity brightens the cherry flavor and prevents the curd from tasting overly sweet. Freshly squeezed lemon juice is best, but bottled lemon juice can be used in a pinch.
Vegan sweetened condensed milk: This gives the curd its rich, creamy texture and helps create a luscious mouthfeel without dairy. Use a thick vegan condensed milk for the best results, as thinner versions can result in a looser curd.
Cornstarch: The thickening agent that helps the curd set into a smooth, spoonable consistency. Arrowroot starch can be substituted, though the final texture may be slightly softer and glossier.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by simmering the cherries with the sugar and lemon juice until they become soft and release their juices. Cooking the fruit down first concentrates the cherry flavor and helps create that vibrant color. Keep the heat gentle and stir occasionally to prevent the fruit from catching on the bottom of the saucepan.
Next, stir in the vegan condensed milk and let the mixture bubble for a few more minutes. This adds richness and sweetness while helping the curd develop its luscious, creamy consistency.
Once blended with the cornstarch, the mixture should be completely smooth. If you'd like an ultra-silky curd, it's worth passing it through a fine-mesh sieve to remove any bits of cherry skin. Return it to the heat and stir constantly as it thickens - it will continue to set further as it cools.
Once the curd has thickened, remove it from the heat, sieve, and stir in vegan unsalted butter until fully melted and incorporated. This gives the cherry curd a glossy finish and extra richness, while also helping to create a silky, spoonable texture.
To prevent a skin from forming, press plastic wrap directly onto the surface while it cools. After chilling, the curd becomes thick, glossy, and spoonable, perfect for spreading, swirling into desserts, or using as a filling.
Store any leftovers in an airtight jar in the fridge for up to a week. If the curd becomes too firm after chilling, gently warm it to loosen the consistency. It also freezes well, making it a great make-ahead component to keep on hand for future bakes.
💬 FAQs
Cherry curd is delicious spooned over pancakes and waffles, swirled into yogurt or oatmeal, spread on toast and scones, or used as a filling for cakes, cupcakes, tarts, cheesecakes, and thumbprint cookies.
Absolutely. Cherry curd is perfect for making in advance and will keep well in the refrigerator for up to one week, making it ideal for filling cakes, pastries, and tarts.
Yes, cherry curd freezes very well. Store it in an airtight container for up to 3 months and thaw it overnight in the refrigerator before using.
The curd will continue to thicken as it cools and chills in the refrigerator, so don't be tempted to overcook it. If it still seems loose after chilling, it may need a few more minutes on the stovetop next time to activate the cornstarch fully.
Blending breaks down the cherry skins and creates a smooth, creamy texture. For an extra silky finish, you can also strain the curd through a fine-mesh sieve after blending.
🍎 More Curd Recipes
📖 Recipe
Cherry Curd (Eggless, Dairy-Free)
Ingredients
- 400 g (2 cups) pitted cherries *note 1
- 50 g (¼ cup) granulated sugar
- 60 ml (¼ cup) lemon juice freshly squeezed
- 120 g (¼ cup + 2 tablespoons) vegan condensed milk *note 2
- 40 g (4 tablespoons) cornstarch
- 50 g (¼ cup) vegan butter chilled and cut into cubes
Instructions
- Cook: Add the cherries, sugar, and lemon juice to a saucepan and bring to a simmer over medium heat. Once bubbling, reduce the heat to low and simmer gently for 10 minutes, stirring occasionally to prevent the mixture from sticking. The cherries should be softened and juicy.
- Add the condensed milk: Stir the vegan condensed milk into the cherry mixture and continue to cook for 5 minutes, stirring occasionally, until thickened slightly.
- Blend: Add the mixture to a high-speed blender or food processor with the cornstarch, and blend until smooth. For an extra smooth texture, pass the mixture through a fine-mesh sieve to remove any lumps or bits of cherry skin.
- Cook: Return the mixture to the saucepan and cook over medium heat for 5 minutes, stirring constantly, until slightly thickened.
- Chill: Cover the surface of the curd with plastic wrap, making sure it touches the surface to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then refrigerate for 1 hour, or until chilled and thickened.Once cooled, use the curd in your recipes, or transfer it to an airtight jar and refrigerate until ready to use.
- Storage: Store the curd in an airtight jar in the refrigerator for up to 1 week. If using it the same day, you can keep it at room temperature in a sealed jar.For a runnier consistency, gently warm it over a double boiler until loosened. The curd can also be frozen in an airtight container for up to several months. Thaw it overnight in the refrigerator before using.
Notes
- Cherries: Use fresh or frozen cherries, weighed after pits have been removed.
- Vegan Condensed Milk: I use Nature's Charm sweetened condensed coconut milk.
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