When I was a kid, cherry cheesecake felt like the ultimate grown-up dessert—rich, creamy, and topped with that deep red, sweet-tart cherry layer.
I remember my aunt bringing her famous cheesecake to family gatherings, and even though I couldn’t have it because of food allergies, I always wondered what all the fuss was about.
Years later, I finally nailed down a version I could enjoy—totally dairy-free, gluten-free, and nut-free, but still packed with that same luxurious flavor.
This no-bake cherry cheesecake is smooth, creamy, and light with a perfect crumbly crust.
The best part?
You don’t need any fancy equipment, and most of the ingredients are things you can grab at your local grocery store or farmer’s market.
Tips & Variations
- Substitute cherries: Try blueberries, raspberries, or strawberries for a different fruity twist.
- No oats? Use crushed gluten-free graham crackers or sunflower seed-based crust.
- Make it sugar-free: Swap maple syrup for monk fruit syrup or your preferred sugar alternative.
- Presentation tip: Garnish with a sprinkle of grated lemon zest and a few whole cherries for that extra wow factor.
Serving Suggestions
Serve this cheesecake chilled with a side of fresh fruit or a drizzle of vegan chocolate sauce. Perfect for summer gatherings or when you’re craving something creamy without turning on the oven!
No Bake Cherry Cheesecake (Vegan, Gluten Free, Nut Free)
- Total Time: 25 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A smooth and creamy no-bake cheesecake with a gluten-free crust and a sweet cherry topping. Perfect for those with dairy, gluten, or nut allergies!
Ingredients
For the crust:
- 1 cup gluten-free oats
- 1/2 cup pitted dates (soaked for 10 minutes if dry)
- 2 tbsp melted coconut oil
- Pinch of salt
For the filling:
- 1 cup coconut cream (chilled overnight)
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 tbsp cornstarch (or arrowroot powder)
For the cherry topping:
- 1 1/2 cups fresh or frozen cherries (pitted)
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Make the crust:
Toss the gluten-free oats, pitted dates, and a pinch of salt into a food processor. Pulse until the mixture sticks together when pressed between your fingers. Press this mixture into the bottom of a lined 9-inch springform pan. Pop it into the freezer while you prepare the filling. - Prepare the filling:
Scoop out the solid coconut cream into a large mixing bowl. Whip it with a hand mixer until fluffy. Add maple syrup, lemon juice, vanilla, and cornstarch. Mix until smooth and creamy. Spread this over the crust, then place it back in the freezer for at least 3 hours. - Make the cherry topping:
In a small saucepan, heat the cherries, maple syrup, and lemon juice over medium heat until the cherries soften and start to release their juices (about 5 minutes). Stir in the cornstarch slurry and cook for another 2-3 minutes until thickened. Let it cool completely before pouring it over the set cheesecake. - Set and serve:
Once the cheesecake is firm, remove it from the freezer and let it sit at room temperature for about 10 minutes before slicing. Drizzle the cooled cherry topping over each slice or spread it across the top.
Notes
Keeps well in the fridge for up to 5 days or in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
