If you love my lemon cheesecake bars, this cherry version is a must-try for cherry season. Homemade cherry curd is folded into the creamy cheesecake filling and layered on top, creating a beautiful balance of sweet-tart cherry flavor and silky vanilla cheesecake in every bite.
🧾 Ingredients
Here's everything you need to make this vegan cherry cheesecake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Vegan cherry curd: The star ingredient in this recipe, made using frozen or fresh cherries, vegan condensed milk, cornstarch, sugar, and fresh lemon juice. It adds both flavor and a beautiful natural pink color to the filling and cherry topping. You can make the cherry curd up to 2 days in advance and keep it refrigerated until needed.
Digestive biscuits (or graham crackers): These create a buttery, lightly sweet base that pairs beautifully with the creamy cherry filling. You can also use vegan shortbread, vanilla cookies, or oat biscuits for a different flavor profile.
Vegan unsalted butter: Helps bind the crust together and gives it a rich, buttery taste. Use block-style vegan butter if possible, as it tends to set more firmly than spreadable varieties.
Raw cashews: The key to a rich, creamy no-bake cheesecake batter. Be sure to soak them well before blending to avoid a grainy texture. If needed, you can substitute some of the cashews with dairy-free cream cheese for an even tangier filling.
Vegan Cream Cheese: I use violife cream cheese, which is great for no-bake cheesecake. You can also use homemade dairy-free cream cheese.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this cherry cheesecake recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by preparing the cherry curd ahead of time, so it has plenty of time to chill and thicken. You can make it up to two days in advance, which makes assembling the cheesecake much easier. If using cashews, make sure they're fully softened before blending - an overnight soak or quick simmer helps create an ultra-creamy filling without any graininess.
For the crust, blend the cookies and melted butter until the mixture resembles fine crumbs and holds together when pressed between your fingers. Take a moment to firmly compact it into the pan, especially around the edges, as this helps the base hold together neatly when sliced. Chilling the crust while you prepare the filling also helps it stay crisp.
The filling comes together quickly in a high-speed blender. Adding some of the cherry curd directly into the cheesecake mixture gives it a beautiful pink hue and infuses every bite with sweet-tart cherry flavor. Blend until completely smooth and creamy, scraping down the sides of the blender if needed to ensure there are no hidden lumps.
Once poured into the pan, allow the cheesecake plenty of time to chill and set. An overnight rest is ideal, as it gives the filling time to firm up and the flavors to develop.
For the topping, gently warming the remaining cherry curd makes it easier to spread without disturbing the cheesecake underneath. Smooth it into an even layer on top of the cheesecake and return it to the fridge until the topping is set and glossy.
For clean, bakery-style slices, dip a sharp knife in hot water and wipe it dry between each cut. The cheesecake keeps beautifully in the refrigerator for several days and also freezes well, making it a perfect make-ahead dessert.
💬 FAQs
Yes! This no-bake cherry cheesecake is perfect for making ahead. You can prepare it up to 2 days in advance and keep it covered in the refrigerator until ready to serve.
This cheesecake needs plenty of chilling time to firm up properly. Refrigerate it for at least 6 hours, though overnight is best. Using full-fat ingredients and measuring accurately will also help ensure it sets well.
Yes, this cheesecake freezes beautifully. Store it in an airtight container for up to one month. Thaw it overnight in the refrigerator before serving for the best texture.
Yes. Simply use your favorite gluten-free biscuits or cookies for the crust and double-check that all other ingredients are certified gluten-free.
Yes. You can replace the cashews with an equal amount of soaked sunflower seeds, which blend into a similarly creamy texture with a neutral flavor. Alternatively, swap the cashews for an additional 200g of vegan cream cheese for an even easier nut-free version, although the cheesecake will have a slightly tangier flavor.
🍒 More Vegan Cheesecake
📖 Recipe
Cherry Cheesecake (No-Bake, Vegan)
Ingredients
- 1 batch (400 g) vegan cherry curd
Crust
- 150 g (5.3 oz) vegan cookies *note 2
- 45 g (3 tablespoons) unsalted vegan butter (block-style) melted
Filling
- 100 g (1 ½ cups) cashews soaked ahead of time *note 3
- 300 g (10.5 oz) vegan cream cheese
- 120 g (½ cup) coconut whipping cream I use Nature's Charm
- 1 teaspoon pure vanilla extract optional
- ¼ teaspoon pure almond extract optional
Instructions
- Prepare: Make this cherry curd recipe (full recipe and instructions are linked in the pink text) up to 2 days ahead, then refrigerate until ready to use.Pre-soak the cashews in water for 4 hours, rinse, and drain. Or quick-soak by simmering them in water for 30 minutes.Line the base and sides of a 9" loaf pan with parchment paper.
- Make the crust: Add the cookies and butter to a food processor and blitz for a couple of minutes until the mixture sticks together between your fingers.Press the crust into the base of the pan and smooth it down with your fingers or a spoon, making sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add 150g (about ½ cup) of the cherry curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for at least 6 hours (or overnight) until set. *note 5
- Add the topping: Gently heat the remaining cherry curd over a double boiler, stirring until it reaches a spreadable consistency. Spread the curd over the cheesecake and smooth it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
- Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
Notes
- Vegan Cherry Curd: Prep up to 2 days in advance and store in the fridge. The full recipe and instructions are linked in the pink text above.
- Vegan Cookies: I use biscoff, you can swap for ginger nuts, digestives, or vegan graham crackers, GF if needed.
- Soaked Cashews: soak the cashews in water for 4 hours, rinse, and drain, or quick-soak your cashews by simmering for 30 minutes.
- Setting Time: If you can't wait overnight, set the cheesecake in the freezer for 3-4 hours. Slice the cheesecake while frozen and let the slices defrost for an hour before serving.
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