No Bake Cherry Cheesecake Recipe (Gluten-Free & Vegan)
If you’re searching for a decadent dessert that’s as easy to make as it is delicious, this no bake cherry cheesecake recipe is exactly what you need. Creamy, rich, and bursting with cherry flavor, these gluten-free and vegan cheesecakes are the perfect treat for Valentine’s Day, birthdays, or whenever the craving hits.
Made with a simple cookie crust, a luscious vegan cream cheese and coconut based dairy-free filling, and a sweet cherry topping, these mini cheesecakes will have everyone at the table coming back for seconds. Bonus? They’re free of cashews, so they’re nut-free too!
Whether you’re gluten-free, vegan, or just looking for a show-stopping dessert, this recipe will deliver every time. Let’s dive in!
While I love a good traditional cheesecake, simple no bake cheesecake is just so darn easy. There is legit labor involved in a baked cheesecake. However, this easy no bake vegan cheesecake recipe literally takes minutes to throw together, but the flavor is so phenomenal, everyone will think you slaved over it.
The cherry topping is optional, but it really makes the gluten free no bake cheesecake filling standout. How beautiful is it as the sweet cherries drip off of them?
Reasons you’ll love this No Bake Cherry Cheesecake recipe!
- Gluten-Free and Vegan: Perfect for those with dietary restrictions or anyone looking for a plant-based dessert.
- No Cashews: Unlike many vegan cheesecake recipes, this one is nut-free and allergy-friendly.
- Quick and Easy: No baking required, so you can whip these up in no time.
- Versatile: Make them as mini cheesecakes or a full-sized cheesecake in a springform pan.
I chose to use this easy no bake vegan cheesecake recipe as mini cheesecakes. You can totally make one regular cheesecake with it by using a springform pan instead of a cupcake pan or silicone mold. It’s up to you. I love the little mini hearts for Valentines Day.
Ingredients for No Bake Cherry Cheesecake
For the Crust
- 3 tbsp coconut oil (melted)
- 1 ½ cups crushed gluten-free cookies or graham crackers
For the No Bake Filling
- 1 8 oz container Vegan Cream Cheese
- 1 can coconut cream (13.5 oz)
- ¾ cup sugar
- 1 tbsp lemon juice
- ½ cup frozen cherries
For the Cherry Topping
- 2 cups cherries (fresh or frozen)
- ½ cup sugar
- 2 tbsp water
- 2 tsp lemon juice
- 1 tbsp tapioca starch (corn or arrowroot works too)
- ½ tsp vanilla extract
How to Make No Bake Cherry Cheesecake
Step 1: Make the Crust
- Crush the gluten-free cookies in a food processor for about 45 seconds until fine.
- Transfer the crumbs to a bowl and mix in the melted coconut oil. Stir until well combined.
- Press the mixture firmly into the bottom of your molds or pan to form the crust. Set aside.
Step 2: Prepare the No Bake Filling
- Add the vegan cream cheese, coconut cream, sugar, lemon juice, and frozen cherries to a blender.
- Blend on medium-high speed for 1-2 minutes until creamy and smooth.
- Pour the mixture over the crust, spooning it evenly if using molds.
- Place the cheesecakes in the freezer for at least 4-6 hours or overnight.
Step 3: Make the Cherry Topping
- In a small bowl, mix the water and tapioca starch until dissolved. Set aside.
- In a saucepan over medium heat, combine the cherries, sugar, lemon juice, and vanilla. Stir until it begins to simmer.
- Add the water/starch mixture and cook for 2-3 minutes until thickened.
- Remove from heat and let cool to room temperature.
Step 4: Assemble and Serve
- Remove the cheesecakes from the freezer about 15-20 minutes before serving.
- Spoon the cherry topping over each cheesecake.
- Store leftovers in the freezer and thaw as needed.
Here is the mold I used BAKER DEPOT 6 Holes Heart Shaped Silicone Mold.
Tips for the Perfect No Bake Cherry Cheesecake
- Use High-Quality Ingredients: The right vegan cream cheese and coconut cream make all the difference.
- Crust Options: Try gluten-free graham crackers or chocolate cookies for a fun twist.
- Make It Ahead: These mini cheesecakes can be made up to a week in advance and stored in the freezer.
Why Homemade Cheesecake Is Better
Store-bought options may be convenient, but making your own cheesecake allows you to control the ingredients and avoid unnecessary allergens. This recipe is not only delicious but also made with wholesome, simple ingredients you can trust.
FAQs About No Bake Cherry Cheesecake
Can I use fresh cherries instead of frozen?
Yes, fresh cherries work perfectly for this recipe. Simply pit and chop them before using.
Can I make this as a full-sized cheesecake?
Absolutely! Use a springform pan and freeze for the same amount of time.
What can I use instead of tapioca starch?
Cornstarch or arrowroot powder are great alternatives.
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Ingredients
Crust
- 3 TBSP. Coconut Oil Melted
- 1 1/2 Cups Crushed Cookies or Graham Crackers
No Bake Filling
- 1 8 oz. Container Go Veggie Vegan Cream Cheese
- 1 Can Coconut Cream 13.5 oz
- 3/4 Cup Sugar
- 1 TBSP. Lemon Juice
- 1/2 Cup Frozen Cherries
Cherry Topping
- 2 Cups Cherries
- 2 TBSP. Water
- 2 tsp. Lemon Juice
- 1/2 Cup Sugar
- 1 TBSP. Tapioca Starch Corn or Arrowroot works too
- 1/2 tsp. Vanilla
Instructions
Crust
- In a bowl, blend the crushed cookies with coconut oil. Spoon into the bottom of your mold or pan. Press down firmly to flatten and form the crust. Set aside.
No Bake Filling
- In a blender, add the cream cheese, coconut cream, sugar, lemon juice, and cherries. Blend until creamy, about 1-2 minutes.
- Pour or spoon mixture onto cookie crust and freeze overnight. Take the cheesecake out of the freezer to thaw for about 20 minutes before serving. Store in the freezer if some is left over.
Cherry Topping
- In a bowl, combine the starch and water. Stir until the starch dissolves.
- With a sauce pan on medium heat, add the cherries, lemon juice, vanilla and sugar. Stir well and bring to a simmer.
- Add the water/starch mixture and cook for about 3 minutes. Remove from heat and allow the cherry mixture to come to room temperature before spooning onto the cheesecake(s). Enjoy!
Nutrition
Need more recipes like this Easy No Bake Vegan Cheesecake Recipe? I’ve got you covered…
- Gluten Free vegan Cheez-Its
- Vegan and Gluten Free Apple Crisp
- Garlic Pasta- Gluten Free and Vegan
- Whole 30 Coffee Creamer
This was originally posted in February 2019. It was updated and reposted in January 2025.
