No-Bake Vegan Cherry Cheesecake| Dairy Free & Gluten Free Recipe

coconut cream

🥗Healthier: coconut milk

💰Cheaper: silken tofu

Coconut milk is lighter and silken tofu is less expensive while still creamy.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, and honey is often cheaper.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nut-free and peanuts are more affordable.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and vegetable oil is less expensive.

In a medium bowl, add the Graham cracker crumbs, sugar, and melted vegan butter. Mix until well combined.

Transfer the mixture into a 9-inch pie plate and press it evenly.

Set the pie plate aside.

Ensure the vegan cream cheese is softened at room temperature for at least 30 minutes.

In a mixing bowl, add the non-dairy cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth.

Open the can of coconut cream without shaking it, scoop out the solidified cream, and leave the watery part behind.

Beat the coconut cream in a chilled glass bowl until soft peaks form.

Combine the coconut whipped cream into the cream cheese mixture until smooth.

Pour the filling into the prepared crust.

Refrigerate for about 3 to 5 hours or until firm, preferably overnight for best results.

Spread the cherry pie filling over the chilled cheesecake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens