Raw Vegan Cherry Almond Cheesecake
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.
Equipment
Ingredients
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.
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