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.
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.