Raw Vegan Cherry Almond Cheesecake

This creamy and beautiful cherry almond cheesecake features a soft pink cherry filling set over a chewy date-and-almond crust, finished with swirls of dairy-free whipped topping and dark chocolate shavings. It's a raw take on a traditional cheesecake that delivers the same richness without dairy, eggs, or refined sugar.

I love dark, sweet cherry desserts, and my vegan black forest cake is one of my favorites on the blog. But there are days that I don't want to turn on the oven for my sweet fix. That's when I turn to raw cakes like this one. This dessert resembles a good cheesecake but without any artificial ingredients or refined sugars. And it's so easy to make. You press a crust of Medjool dates and raw almonds into a pan, blend the filling ingredients until they're completely smooth, and let the freezer do the rest.

The cherries, almond extract, and cherry True Sea Moss (my secret ingredient here) give it a classic cherry cheesecake flavor, but it's a raw recipe with so much better ingredients for you. It's beautiful and special enough for birthdays, summer gatherings, or any time you want something a little extra, but it's also easy enough to make if you just want a sweet slice after dinner during the week.

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Why You'll Love This Raw Vegan Cherry Almond Cheesecake:

• Made with 20 minutes of hands-on time.
• Sweetened only with Medjool dates and maple syrup.
• Frozen cherries mean you can make it all year.
• A great make-ahead vegan dessert.
• No vegan cream cheese or artificial ingredients

Ingredients To Make This Creamy Raw Cheesecake:

For the crust:

• Medjool Dates: Soft medjool dates are the binder and the sweetener at the same time. If yours are dry or a little firm, soak them in warm water for ten minutes and pat them dry before blending.
• Raw Almonds: Raw almonds give the crust its structure and a gentle toasty flavor that plays off the almond extract in the filling. 
• Vanilla Bean Powder: A small amount goes a long way. It adds warmth and keeps the crust from tasting flat, similar to the crust I make for my black sapote chocolate pudding pie.
• Sea Salt: A full teaspoon sounds like a lot in a dessert, but dates are very sweet, and salt is what keeps the crust interesting. Don't cut it.

For the filling:

• Raw Cashews: Raw cashews are what make this taste like real cheesecake. They blend into something genuinely creamy in a way no other nut does, with a mild flavor that lets the cherries lead.
• Frozen Dark Sweet Cherries: Dark sweet cherries bring both the flavor and the color. They're sweeter and less tart than a sour cherry, so you don't need to add sugar to balance them out.
• Coconut Cream: This is the thick part from a can of full-fat coconut milk, or you can buy coconut cream on its own. It's what gives the cheesecake filling its body.
• Coconut Butter: It's what helps the cheesecake set firm and slice cleanly. 
• Maple Syrup: Maple syrup is the only added sweetener, and a third of a cup is enough because the dates in the crust are doing plenty of work.
• Vanilla: Vanilla bean powder or vanilla extract both work here. 
• Almond Extract: A half teaspoon turns a cherry cheesecake into a cherry almond cheesecake. 
• Cherry True Sea Moss: Sea moss is a gel, so it thickens the filling and helps it set without changing the flavor. The cherry one doubles down on what's already in the recipe. I keep a jar in the fridge and add it often to smoothies, too. Try it next in my vegan chocolate cherry smoothie for extra nutrition and body.

For the topping:

• Dairy-Free Whipped Topping: Two cups is enough to cover the whole top generously. Whipped coconut cream works if you'd rather make your own.
• Chocolate Shavings: Shaved from a bar of dark chocolate with a vegetable peeler. Cacao nibs or fresh cherries work too if you want something less sweet on top.

See the recipe card for quantities.

How To Make It: 

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1. Make the Crust: Add the Medjool dates, raw almonds, vanilla bean powder, and sea salt to a food processor. Pulse until the mixture becomes sticky and holds together when pressed between your fingers.

2. Press and Freeze: Press the crust mixture firmly into the bottom of the pan in an even layer. Use the flat bottom of a glass to pack it down. Place it in the freezer while you make the filling.

3. Blend the Filling: Add the cashews, frozen cherries, coconut cream, coconut butter, maple syrup, vanilla, almond extract, and Cherry True Sea Moss to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.

4. Pour and Smooth: Pour the filling over the crust and spread it into an even layer with an offset spatula. Tap the pan gently on the counter a few times to release any air pockets.
5. Freeze or Refrigerate Until Firm: Freeze for 6 to 8 hours, or overnight. It needs to be completely firm all the way through before you slice it.
6. Let It Soften: Let the cheesecake sit at room temperature for 20 to 30 minutes before slicing. This is the step people skip, and it's the difference between a creamy slice and a frozen one.
   

• 7. Top And Serve: Spread the dairy-free whipped topping over the cheesecake and finish with chocolate shavings just before serving.

Top Tips: 

• Soak The Cashews If Your Blender Isn't Powerful: A high-speed blender will handle raw cashews dry, but most blenders won't. Soak them in hot water for an hour or in cold water overnight, then drain them well before blending.
• Blend Longer Than You Think: Grainy filling is the most common problem with a raw cheesecake, and it's almost always underblending. Let it run until it's completely smooth, then give it another thirty seconds.
• Warm Your Knife: Dip the blade in warm water and wipe it dry between every cut. You'll get clean edges instead of dragging the filling.
• Wait To Add The Topping: Whipped topping goes on right before serving, not before freezing. It doesn't survive the freezer well.
• Taste the Filling Before You Pour: This is your last chance to adjust. If your cherries were on the tart side, add another tablespoon of maple syrup. If it needs brightness, a squeeze of lemon juice sharpens the cherry flavor.

Variations And Substitutions:

• Chocolate Cherry: Add three tablespoons of cacao powder to the filling for something closer to a vegan chocolate cherry cheesecake.
• Swap The Fruit: Frozen strawberries or raspberries both work in the same quantity, similar to my vegan strawberry cheesecake bars. A strawberry cheesecake made this way is lovely, though I prefer the cherry version because the almond extract has something to hold onto.
• Add Citrus: A teaspoon of lemon zest or orange zest in the filling lifts the whole thing. Orange and cherry are a very good pair.

Storage:

• Freezing: Keep it in an airtight container in the freezer for up to 4 weeks. Slice it before freezing and separate the pieces with parchment paper so you can pull out one at a time, if preferred.
• Best Texture: This cheesecake is at its best served cold but not frozen solid. Twenty to thirty minutes on the counter is the sweet spot, and the flavors come through much more clearly than they do straight from the freezer.

Equipment Needed:

• Springform Pan: For an 8 or 9-inch cheesecake with clean sides that release easily. A pie dish works too, though you'll be serving from the dish rather than lifting it out.
• Food Processor: For making the crust.
• High-Speed Blender: For getting the filling completely smooth. 
• Offset Spatula: For spreading the filling and the whipped topping into an even layer.

Recipe FAQs: 

More Amazing Raw Vegan Desserts To Try Next:

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If you try this Raw Vegan Cherry Almond Cheesecake Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Raw Vegan Cherry Almond Cheesecake

Katie

This Raw Vegan Cherry Almond Cheesecake is a rich, creamy, no-bake dessert made with raw cashews and a naturally sweet date-and-almond crust. It has a sweet cherry-flavored filling, a dairy-free whipped topping, and a chocolate finish. It's a dessert that feels special without ever touching the oven-Vegan, dairy-free, gluten-free, refined-sugar-free, made only with whole plant ingredients, and perfect for cherry lovers.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Chill Time 4 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine Raw vegan

Servings 8 people

Equipment

• 1 food processor
• 1 High speed blender
• 1 spring form pan

Ingredients

  

1x2x3x

For the Crust

• 1¼ cups medjool dates
• ⅔ cup raw almonds
• 1 teaspoon vanilla bean powder
• 1 teaspoon sea salt

For the Filling

• 1½ cups raw cashews
• 1 cup frozen dark sweet cherries
• ½ cup coconut cream
• ½ cup coconut butter
• ⅓ cup maple syrup
• 1 teaspoon vanilla bean powder or vanilla extract
• ½ teaspoon almond extract
• ⅓ cup Cherry Flavored True Sea Moss

For Topping

• 2 cups dairy-free whipped topping
• Chocolate shavings for garnish

Instructions

 

Prepare the Crust:

• Add the Medjool dates, almonds, vanilla bean powder, and sea salt to a food processor. Pulse until the mixture becomes sticky and holds together when pressed.
• Firmly press the crust mixture into the bottom of an 8- or 9-inch springform pan or pie dish. Place in the freezer while you prepare the filling.

Make the Filling:

• Add the cashews, frozen cherries, coconut cream, coconut butter, maple syrup, vanilla, almond extract, and Cherry True Sea Moss to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
• Pour the filling over the prepared crust and spread into an even layer.

Chilling:

• Freeze for 6-8 hours, or until completely firm.
• Let the cheesecake sit at room temperature for 20-30 minutes before slicing for the best texture.

Topping:

• Top with dairy-free whipped topping and finish with chocolate shavings before serving.

Keyword clean eating dessert recipe, raw vegan desserts

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