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Coconut Chocolate Cherry Cheesecake

by Nensi Beram
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Coconut Chocolate Cherry No-Bake Cheesecake

Recipe characteristics

  • No oven required
  • Layered no-bake dessert that combines a nutty crust with chocolate ganache, coconut-raspberry layer, and tangy and sweet sour cherry layer
  • Rich and creamy texture
  • Perfect to serve up for holidays, birthdays, or any other special occasion
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Dry roasted cashews and hazelnuts: Roasting nuts deepens their flavor and gives them a crisper texture. Check How to roast nuts for more info.
  • Coconut flour: Coconut flour is made from coconut flesh that has been dried and finely ground. It’s not the same as shredded or desiccated coconut. It is high in fiber and is a good source of protein, potassium, and iron.
  • Dates: Use any variety as long as they’re soft and moist. If you only have dry dates, put them in a bowl and cover them with water. Soak at room temperature for 1-2 hours or until soft.
  • Coconut cream: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.
  • Dark chocolate: For this recipe I used dark chocolate with 85% cocoa solids.
  • Date syrup: You can substitute it with maple syrup. I prefer date syrup because it’s thicker and it contains more than twice the potassium, calcium, and magnesium levels of maple syrup. Plus, date syrup has a sweeter taste and lower glycemic index.
  • Cashews: They provide rich and creamy texture.  Make sure to soak them at room temperature for at least 4 hours.
  • Coconut oil: Coconut oil is quite essential as it will help the cake to firm up in the fridge.
  • Agave syrup: If substituting agave syrup with maple or vice versa, the exact same amounts are to be used.  Choose golden maple syrup with a light amber color.
  • Desiccated coconut: It adds texture as well as flavor.
  • Dried raspberries: Packed with nutrition and a concentrated sweet flavor, freeze-dried raspberries are a fantastic addition to this recipe as they give it a delicious berry flavor.
  • Sour cherries: Sour cherries, chocolate ganache, and rich and creamy coconut layer are a dream pairing in this layered no-bake dessert.
  • Agar powder: Agar powder is a vegan and vegetarian gelatin substitute, produced from a sea vegetable. It is flavorless and odorless and often used as a thickening agent for making jelly, cakes and jams.

Coconut Chocolate Cherry No-Bake Cheesecake

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

CRUST

  • Line the base of a 16 cm springform cake tin with baking paper.
  • Drain dates really well after soaking them – you can use a fork to remove any excess water.
  • Place roasted hazelnuts and cashews (check How to roast nuts),  fine coconut flour, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

CHOCOLATE GANACHE

  • Melt chocolate in a small pot over low heat. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and date syrup into the blender and blend briefly until smooth. Adjust sweetness if necessary.
  • Carefully pour the chocolate mixture over the crust.
  • Place the cake in the freezer for about 30 minutes so the chocolate layer can set before adding the coconut-raspberry layer.

COCONUT-RASPBERRY LAYER

  • Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, coconut oil, and agave syrup, and blend at high speed until smooth and creamy.
  • Add in desiccated coconut and blend again briefly until all is well combined. Adjust sweetness if needed.
  • Gently fold in dried raspberries with a spatula.
  • Pour the mixture over the chocolate layer.
  • Place the cake in the freezer to set for 4-5 hours or until firm.

CHERRY LAYER

  • For the cherry topping, add frozen sour cherries and 50 ml water to a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup and stir until combined.
  • Remove from the heat and place the mixture into a high-speed blender, add agar powder, and blend briefly until smooth. Adjust sweetness if necessary.
  • Return to the pot and heat the mixture to a light simmer and continue to cook for 2 – 3 minutes while stirring constantly.
  • Let it cool until lukewarm. Don’t let it cool down completely because once cold, the mixture will thicken quickly.
  • Remove the cheesecake from the freezer and pour the cherry mixture on top.
  • Place the cake in the fridge for around 30 minutes or until the cherry topping has set.
  • Remove from the tin, decorate with berries, slice, and enjoy!

STORING

Store leftover cheesecake in the fridge or store in the freezer for up to 3 months for optimal flavor.

TIPS AND HOW-TOS

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

HOW TO ROAST NUTS

Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:

  • Preheat oven to 180 °C.
  • Spread the nuts in an even layer on the baking sheet.
  • Place in oven and roast for 10-15 minutes.
  • Stir or shake the tray every 5 minutes to help the nuts to cook evenly.
  • When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
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Coconut Chocolate Cherry No-Bake Cheesecake

Coconut Chocolate Cherry Cheesecake

Nensi Beram
Indulge in a slice of this rich and creamy Coconut Chocolate Cherry No-Bake Cheesecake! Perfect to serve up for holidays, birthdays, or any other special occasion.
Prep Time 1 hr
Cuisine Gluten-free, Vegan
Servings 10
Calories 511 kcal

Ingredients
  

Crust

  • 50 g dry roasted hazelnuts
  • 50 g dry roasted cashews
  • 25 g fine coconut flour
  • 100 g dates previously soaked in water for 1-2 hours

Chocolate ganache

Coconut-raspberry layer

  • 250 g cashews previously soaked in water for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 ml coconut oil
  • 50 ml lemon juice
  • 90-100 ml agave syrup
  • 30 g desiccated coconut
  • 20-30 g dried raspberries

Cherry layer

  • 300 g frozen sour cherries
  • 50 ml water
  • 80-90 ml agave syrup
  • 4 g agar powder

Instructions
 

  • SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
    SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.
    NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Crust

  • Line the base of a 16 cm springform cake tin with baking paper.
  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted hazelnuts and cashews (check How to roast nuts),  fine coconut flour, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the chocolate layer.

Chocolate ganache

  • Melt chocolate in a small pot over low heat. Stir until smooth.
  • Place coconut cream (see Note on coconut cream), melted chocolate, and date syrup into the blender and blend briefly until smooth. Adjust sweetness if necessary.
  • Carefully pour the chocolate mixture over the crust.
  • Place the cake in the freezer for about 30 minutes so the chocolate layer can set before adding the coconut-raspberry layer.

Coconut-raspberry layer

  • Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, coconut oil, and agave syrup, and blend at high speed until smooth and creamy.
  • Add in desiccated coconut and blend again briefly until all is well combined. Adjust sweetness if needed. 
  • Gently fold in dried raspberries with a spatula.
  • Pour the mixture over the chocolate layer.
  • Place the cake in the freezer to set for 4-5 hours or until firm.

Cherry layer

  • For the cherry topping, add frozen sour cherries and 50 ml water to a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup and stir until combined.
  • Remove from heat and place the mixture into a high-speed blender, add agar powder, and blend briefly until smooth. Adjust sweetness if necessary.
  • Return to the pot and heat the mixture to a light simmer and continue to cook for 2 – 3 minutes while stirring constantly.
  • Let it cool until lukewarm. Don't let it cool down completely because once cold, the mixture will thicken quickly.
  • Remove the cheesecake from the freezer and pour the cherry mixture on top.
  • Place the cake in the fridge for around 30 minutes or until the cherry topping has set.
  • Remove from the tin, decorate with berries, slice, and enjoy!

Storing

  • Store leftover cheesecake in the fridge or store in the freezer for up to 3 months for optimal flavor.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Coconut Chocolate Cherry Cheesecake
Serving Size
 
10
Amount per Serving
Calories
511
% Daily Value*
Fat
 
35
g
54
%
Sodium
 
15
mg
1
%
Carbohydrates
 
47
g
16
%
Fiber
 
6
g
25
%
Sugar
 
29
g
32
%
Protein
 
9
g
18
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword cherry cheesecake vegan, no-bake coconut dessert

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