A no-bake vegan cheesecake with cherries is such a delicious, summery dessert! A buttery graham cracker crust is the perfect contrast to a light and creamy dairy free filling.
When the weather is hot, you probably don’t feel like turning on the oven. I feel the same way.
But if you have a special day to celebrate, you might want a special dessert. That’s where this no-bake vegan cheesecake comes in – it’s perfect to celebrate a holiday, birthday, or anniversary, but you don’t have to heat up the house to bake it.
Buttery graham cracker crust, creamy dairy free filling, and fresh cherries make a light and delicious summertime dessert. I love simple desserts that combine creamy fillings and fresh summer produce, like these berry parfaits or this patriotic berry tart.
This no-bake dessert is so good with Rainier cherries (they’re so sweet – they’re my favorite kind of cherry). You could also make this with Bing cherries, or even fresh strawberries or raspberries would be a delicious topping for this dairy free cheesecake.
This filling is so simple to make – it requires just three ingredients:
- Dairy Free Whipped Topping – I like So Delicious CocoWhip, but if you have a different brand you prefer, you can substitute that. I recommend the Original CocoWhip, not the Light version. I find that the Light version is too runny and does not set in a dessert. You could also make your own coconut whipped cream if you wish.
- Dairy Free Cream Cheese – I like Daiya cream cheese spread, but you can use any brand you like.
- Powdered Sugar – Wholesome Sweeteners makes powdered sugar that is corn free if that’s a concern for you.
Allergy Friendly Graham Crackers
The issue with finding vegan graham crackers is that honey is a common ingredient. But there are a few brands of graham crackers that are free of honey.
- Gluten Free Vegan Graham Crackers – try Smoreables by Kinnikinnick. We love these and always have them on hand for s’mores.
- Vegan Graham Crackers – Nabisco Original or Keebler Original Grahams are vegan and can be found in most stores. These brands are not gluten free.
- Homemade – You can also make your own gluten free graham crackers if you wish, which would be a fun way to make this recipe even more homemade.
- Allergy Friendly Cookies – If you aren’t worried about honey, you could also use Enjoy Life Vanilla Honey Graham Cookies instead of the crackers.
- Simply pulse the vegan graham crackers in a food processor to make fine crumbs.
- Add the sugar and vegan buttery spread and pulse again in the food processor.
- Put the mixture in a pie plate or tart pan, and press down firmly to pack it down.That’s all there is to it!
Tip: I like to use a flat-bottomed measuring cup to really press the graham cracker crumbs down. This helps the crust stick together and hold its shape.
- Top with sliced strawberries and a drizzle of melted chocolate
- Try sliced peaches and blueberries on top
- If your family doesn’t love fruit, keep it plain, or add a few chocolate chips or white chocolate chips to the top of this dessert
This no-bake cheesecake never lasts too long at our house, but you could keep it in the refrigerator for up to three days. You could make it ahead of time if you like, but I would wait to add the fruit until right before you serve it for the best quality.
I haven’t tried freezing this, and I don’t know what it would do to the quality. For best results, just refrigerate this dessert.
More No-Bake Desserts
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No-Bake Vegan Cheesecake wtih Fresh Cherries.
This no-bake vegan cheesecake is the perfect dessert for hot weather! A light, creamy filling sits in a graham cracker crust and is topped with fresh cherries, making it ideal for a celebration.
For the graham cracker crust:
For the cheesecake filling:
- 9 ounces So Delicious CocoWhip Original One container, thawed
- 8 ounces vegan cream cheese substitute
- ⅓ cup powdered sugar
For the topping:
- 10 fresh cherries pitted and halved
Place the graham crackers in the food processor, and pulse until you get fine crumbs.
Add the sugar and melted vegan buttery spread, and pulse again until the crust starts to come together.
Place the crust mixture in a 9 inch tart pan. I like using a tart pan because you can remove the bottom from the rest of the pan for a pretty presentation.
Clean out the bowl of the food processor, and add the CocoWhip, vegan cream cheese, and powdered sugar. Mix until combined.
Spoon the cream cheese mixture into the crust. Top with the halved and pitted cherries, arranging them in a design that you like.
Refrigerate the cheesecake for two hours before serving so it can firm up. If you used a tart pan, gently press the bottom upwards to remove the cheescake from the sides of the pan. Enjoy!
Store leftovers in the refrigerator.
Use whatever brands of dairy free whipped topping and cream cheese that work for you. If you can eat dairy, feel free to use dairy ingredients.
I only recommend the Original So Delicious CocoWhip. The Light version is too runny and will not set up in this dessert.