White Chocolate & Cherry Cheesecake

DID SOMEONE SAY CHEESECAKE?

Looking for a no-bake cheesecake recipe? Indulge in a slice of this luxurious white chocolate & cherry cheesecake with a base of roasted hazelnuts and cashews topped with two delicious layers: creamy white chocolate layer and sour cherry layer on top.

This cheesecake is vegan (dairy-free), gluten-free, and soy-free. No oven required!

MEET THE INGREDIENTS

CRUST

• Roasted hazelnuts (check How to roast nuts)
• Roasted cashews (check How to roast nuts)
• Agave syrup
• Coconut oil

WHITE CHOCOLATE LAYER

• Cashews
• Coconut cream
• White chocolate
• Lemon juice
• Agave syrup

CHERRY LAYER

• Frozen sour cherries
• Agave syrup
• Agar powder

HOW TO MAKE WHITE CHOCOLATE & CHERRY CHEESECAKE

SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 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.
• Place roasted hazelnuts and cashews (check How to roast nuts),  agave syrup, and coconut oil in the food processor and process until the mixture sticks together. Adjust sweetness.
• If the mixture is too dry, add an extra half tablespoon of coconut oil.
• 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 white chocolate layer.

WHITE CHOCOLATE LAYER

• Melt white chocolate over low heat in a medium pot.
• Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup, and blend at high speed until smooth and creamy.
• Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness.
• Pour the mixture over the crust.
• 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 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 process into a puree using an immersion blender or a food processor.
• Return the mixture to the pot and stir in agar powder until dissolved. Heat the mixture to a light simmer and continue to cook for 2 – 3 minutes.
• 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 blueberries, 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.

WHITE CHOCOLATE & CHERRY CHEESECAKE IS:

• Vegan (dairy-free)
• Gluten-free
• Soy-free
• No-bake
• Rich and creamy

White Chocolate & Cherry Cheesecake

Nensi Beram

No-bake white chocolate & cherry cheesecake has a nutty crust topped with a creamy white chocolate layer and sour cherry layer on top. Vegan and gluten-free.

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Prep Time 1 hour hr

Cuisine Gluten-free, Vegan

Servings 6

Equipment

• Food processor
• 16 cm springform cake tin
• High-speed blender
• Silicone spatula

Ingredients

  

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Crust

• 100 g dry roasted hazelnuts
• 100 g dry roasted cashews
• 20 ml agave syrup
• 10 ml coconut oil

White chocolate layer

• 250 g cashews previously soaked in water for minimum of 4 hours
• 150 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
• 100 g vegan white chocolate
• 20 ml lemon juice
• 30 or more ml agave syrup depending on the sweetness of the white chocolate

Cherry layer

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

Instructions

 

Crust

• Line the base of a 16 cm springform cake tin with baking paper.
• Place roasted hazelnuts and cashews (check How to roast nuts),  agave syrup, and coconut oil in the food processor and process until the mixture sticks together. Adjust sweetness.
• If the mixture is too dry, add an extra half tablespoon of coconut oil.
• 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 white chocolate layer.

White chocolate layer

• Melt white chocolate over low heat in a medium pot.
• Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup, and blend at high speed until smooth and creamy.
• Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness. 
• Pour the mixture over the crust.
• 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 water to a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup, stirring until combined. Remove from the heat and process into a puree using an immersion blender or a food processor.
• Return the mixture to the pot and stir in agar powder until dissolved. Heat the mixture to a light simmer and continue to cook for 2 – 3 minutes.
• 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 blueberries, slice, and enjoy!

Notes

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.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

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

Keyword no-bake cheesecake recipe, white chocolate cherry no-bake cheesecake