Dairy-Free Cherry Cheesecake Dessert Recipe – Easy & Delicious
Indulge in a creamy, dairy-free cherry cheesecake dessert recipe that’s perfect for any occasion. This recipe offers a rich, velvety filling made from plant-based alternatives like cashew cream or dairy-free cream cheese, blended with a hint of lemon juice for tang. The crust, a delightful combination of crushed graham crackers and melted coconut oil, provides a buttery base without dairy. A vibrant cherry topping, crafted from fresh or frozen cherries simmered with a touch of maple syrup, adds natural sweetness and a burst of color. This no-bake treat is simple to prepare and sets beautifully in the refrigerator, making it a convenient choice for busy schedules. Not only is it ideal for those with dietary restrictions, but it’s also a crowd-pleaser, offering the same luscious flavors of a traditional cheesecake with a lighter, plant-based twist. Serve chilled and enjoy a guilt-free dessert that everyone will love.
Simple Cherry Cheesecake Dessert (Dairy-Free) Recipe
If you’re looking for a creamy, indulgent dessert that’s easy to make and completely dairy-free, this Simple Cherry Cheesecake Dessert is the perfect choice. Made with a crunchy graham cracker crust, a luscious non-dairy cheesecake filling, and topped with vibrant cherry pie filling, this recipe is a guaranteed crowd-pleaser. Whether you’re dairy-free due to dietary restrictions, lifestyle preferences, or just love trying new dessert recipes, this no-bake cheesecake is a must-try! It’s ideal for potlucks, family dinners, or any occasion where you want a deliciously sweet treat without the hassle.
Simple Cherry Cheesecake Dessert (Dairy-Free) Recipe
Equipment
- Blender or food processor
- Mixing bowls
- 9-inch springform pan
- Spatula
- Measuring cups and spoons
- Small saucepan
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- Pinch of salt
Filling
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla extract
Cherry Topping
- 2 cups fresh or frozen cherries (pitted)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Prepare the Crust
- In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt.
- Mix until well combined and press the mixture evenly into the bottom of a 9-inch springform pan.
- Place the crust in the refrigerator to set while preparing the filling.
Blend the Filling
- Drain and rinse the soaked cashews.
- In a blender or food processor, combine cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, and vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
Pour and Set
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Place in the freezer for about 2-3 hours or until firm.
Prepare the Cherry Topping
- In a small saucepan, combine cherries, maple syrup, and lemon juice.
- Cook over medium heat until the cherries release their juices, about 5-7 minutes.
- Stir in the cornstarch mixture and cook until the topping thickens, about 2-3 minutes.
- Allow to cool completely.
Assemble
- Once the cheesecake is firm, remove it from the springform pan.
- Spread the cooled cherry topping over the cheesecake.
- Refrigerate for at least 1 hour before serving.
Notes
Tips
- Soaking Cashews: Soak the cashews overnight or for at least 4 hours to ensure a smooth filling.
- Coconut Cream: Use the thick part of canned coconut milk; refrigerate the can overnight and scoop out the cream.
- Serving: Let the cheesecake sit at room temperature for about 10 minutes before serving for the best texture.
- Storage: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Nutrition Information (Approximate per serving)
Serving Size: 1 slice (out of 8 slices)
- Calories: 280
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 33g
- Sugar: 20g
- Protein: 3g
- Fiber: 1g
- Cholesterol: 0mg
- Sodium: 180mg
Ingredients
For the crust:
- 1 ½ cups dairy-free graham cracker crumbs
- 5 tablespoons coconut oil (melted) or vegan butter
- 2 tablespoons sugar (optional, for extra sweetness)
For the cheesecake filling:
- 2 cups dairy-free cream cheese (such as almond- or cashew-based cream cheese)
- 1 cup full-fat coconut cream (chilled and thickened)
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, for tanginess)
For the cherry topping:
- 1 ½ cups cherry pie filling (store-bought or homemade)
Instructions
1. Prepare the crust
- In a mixing bowl, combine the graham cracker crumbs, melted coconut oil or vegan butter, and sugar. Mix until the crumbs are evenly coated and have the texture of wet sand.
- Press the mixture firmly into the bottom of a springform pan (8-inch or 9-inch). Use the back of a spoon or a flat-bottomed glass to compact it tightly.
- Place the crust in the freezer while you prepare the filling.
2. Make the cheesecake filling
- In a large bowl, use a hand mixer or stand mixer to beat the dairy-free cream cheese until smooth and creamy.
- Add the chilled coconut cream, powdered sugar, vanilla extract, and lemon juice (if using). Beat until the mixture is fluffy and well-combined. Taste and adjust sweetness if needed.
- Pour the filling over the prepared crust, spreading it evenly with a spatula.
3. Add the cherry topping
- Spoon the cherry pie filling evenly over the top of the cheesecake layer. Spread it gently to cover the entire surface.
4. Chill and set
- Cover the springform pan with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
- Before serving, release the springform pan and transfer the cheesecake to a serving platter.
5. Serve and enjoy
- Slice the cheesecake into 8-10 pieces and serve chilled. Garnish with fresh cherries or dairy-free whipped cream, if desired.
Tips for Success
- Coconut cream consistency: Make sure the coconut cream is chilled overnight to separate the thick cream from the liquid. Use only the thickened portion for the best results.
- Gluten-free option: Use gluten-free graham crackers if needed.
- Homemade cherry topping: If you prefer, simmer pitted cherries with sugar and a bit of cornstarch for a quick homemade topping.
This dairy-free cherry cheesecake recipe is a no-fail dessert that combines the classic cheesecake flavor with the bright sweetness of cherries. It’s quick, easy, and guaranteed to satisfy everyone—whether they’re dairy-free or not!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.