Coconut Chocolate and Cherry Cheesecake Recipe

Recipe characteristics

• No oven required
• Layered no-bake dessert combining a nutty crust with chocolate ganache, a creamy coconut-raspberry layer, and a tangy-sweet sour cherry topping
• Rich and creamy texture
• Great for holidays, birthdays, or any special occasion
• Dietary highlights: vegan (dairy-free, egg-free), gluten-free, and soy-free

Notes on ingredients

• Dry roasted cashews and hazelnuts: Roasting intensifies flavor and improves texture. See the “How to roast nuts” tip below for a simple method.
• Coconut flour: Finely ground from dried coconut flesh. It is not the same as shredded or desiccated coconut and helps bind the crust.
• Dates: Use soft, moist dates. If they are dry, soak in water for 1–2 hours until soft before using.
• Coconut cream: Use full-fat canned coconut milk, chilled overnight so the thickened cream separates from the liquid. The firm cream gives the layers structure and a silky mouthfeel.
• Dark chocolate: A high-cocoa dark chocolate (for example around 85% cocoa) provides an intense chocolate layer without extra dairy.
• Date syrup: Can be swapped with maple syrup if needed. It’s thicker and adds a deep caramel-like sweetness.
• Cashews: Soaked cashews create a smooth, creamy filling. Soak them at room temperature for at least 4 hours, or overnight for best results.
• Coconut oil: Helps the layers firm up when chilled and contributes a subtle coconut richness.
• Agave or maple syrup: Both work interchangeably in the amounts specified; adjust to taste.
• Desiccated coconut: Adds texture and a gentle coconut flavor to the coconut-raspberry layer.
• Dried raspberries: Freeze-dried raspberries provide a concentrated berry note without extra moisture.
• Sour cherries: The tartness pairs beautifully with chocolate and coconut for a balanced finish.
• Agar powder: A vegan gelling agent made from seaweed. It sets the cherry topping without gelatin.

How to make it

Soak the nuts and dates: Place cashews in a bowl and cover with water. Soak at room temperature for at least 4 hours. Place pitted dates in another bowl, cover with water and soak for 1–2 hours. Drain well before using.

Tip: For an ultra-smooth cashew cream, use the highest-speed blender you have. This will make the filling silky and lump-free.

Crust

• Line the base of a 16 cm springform pan with baking paper.
• Drain the soaked dates thoroughly to avoid excess moisture.
• In a food processor, combine dry roasted hazelnuts and cashews, fine coconut flour, and the soaked dates. Process until the mixture clumps together and holds when pressed.
• Press the mixture evenly into the prepared pan and chill in the fridge while you prepare the chocolate layer.

Chocolate ganache

• Gently melt the dark chocolate in a small pot over low heat, stirring until completely smooth.
• In a blender, combine the melted chocolate with thick coconut cream and date syrup. Blend briefly until fully combined, tasting and adjusting sweetness if needed.
• Pour the chocolate ganache over the chilled crust and return the cake to the freezer for about 30 minutes so the layer can set.

Coconut-raspberry layer

• Drain the soaked cashews well and add them to a high-speed blender with the thick coconut cream, lemon juice, coconut oil, and agave syrup. Blend on high until completely smooth and creamy.
• Add desiccated coconut and blend briefly to incorporate, then fold in the dried raspberries with a spatula to keep some texture.
• Pour this coconut-raspberry mixture over the set chocolate layer and return the cake to the freezer. Let it set for 4–5 hours, or until firm.

Cherry layer

• In a small pot, combine frozen sour cherries with 50 ml water. Heat over medium until the cherries begin to break down.
• Add agave syrup, remove from heat, and transfer to a blender. Add the agar powder and blend until smooth. Taste and adjust sweetness if needed.
• Return the cherry purée to the pot, bring to a light simmer, and cook for 2–3 minutes while stirring constantly to activate the agar.
• Allow the mixture to cool until lukewarm but not fully cold (it will thicken quickly once chilled).
• Remove the cheesecake from the freezer and carefully pour the warm-lukewarm cherry layer on top. Chill in the fridge for about 30 minutes or until the cherry topping sets.
• Release the cake from the tin, decorate with fresh or dried berries if desired, slice, and serve.

Storing

Keep leftover cheesecake in the refrigerator for short-term storage, or freeze for up to three months for best flavor. Thaw in the fridge before serving if frozen.

TIPS AND HOW-TOS

Note on coconut cream

Always use full-fat canned coconut milk for a firm cream. Chill the cans overnight so the thickened cream separates from the liquid and can be scooped out. If the coconut is watery, the layers will be softer and may not hold shape.

How to roast nuts

Roasting deepens flavor and adds crunch. A simple method:

• Preheat the oven to 180°C (350°F).
• Spread nuts in a single layer on a baking sheet.
• Roast for 10–15 minutes, stirring or shaking the tray every 5 minutes for even browning.
• When the nuts are golden and fragrant, remove from the oven and transfer to a cool surface to stop cooking.

You may also like

If you enjoyed this cheesecake, you might also enjoy these other vegan no-bake desserts:

• Vegan Zebra Ice Cream Cheesecake
• Stracciatella Maqui Cheesecake
• Coconut Maqui Berry Cheesecake
• Hazelnut Coffee Cake

Coconut Chocolate Cherry Cheesecake

Nensi Beram

Indulge in a slice of this rich and creamy Coconut Chocolate Cherry No-Bake Cheesecake—perfect for special occasions or as a showstopping dessert.

Prep Time: 1 hr

Cuisine: Gluten-free, Vegan

Servings: 10

Calories: 511 kcal per serving

Equipment

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

Ingredients

Crust

• 50 g dry roasted hazelnuts
• 50 g dry roasted cashews
• 25 g fine coconut flour
• 100 g dates, soaked 1–2 hours

Chocolate ganache

• 100 g coconut cream (thickened from full-fat canned coconut milk)
• 100 g dark chocolate (around 85% cacao)
• 40–50 ml date syrup

Coconut-raspberry layer

• 250 g cashews, soaked at least 4 hours
• 100 g coconut cream (thickened)
• 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

1. Soak: Soak cashews at least 4 hours. Soak dates 1–2 hours and drain well.
2. Make crust: Line a 16 cm springform pan with baking paper. Process roasted hazelnuts, roasted cashews, coconut flour and drained dates until mixture sticks together. Press into the pan and chill.
3. Chocolate ganache: Melt chocolate over low heat. Blend melted chocolate with coconut cream and date syrup until smooth. Pour over crust and freeze for about 30 minutes to set.
4. Coconut-raspberry layer: Blend drained cashews with coconut cream, lemon juice, coconut oil and agave until very smooth. Add desiccated coconut and blend briefly. Fold in dried raspberries, pour over the chocolate layer and freeze 4–5 hours until firm.
5. Cherry topping: Simmer frozen cherries with 50 ml water until soft. Stir in agave, blend with agar powder, return to the pot and simmer 2–3 minutes. Cool until lukewarm, then pour over the set cake. Chill in the fridge until the topping sets, about 30 minutes.
6. Finish: Remove from the tin, decorate with berries if desired, slice and serve.
7. Storage: Keep refrigerated or freeze for up to 3 months. Thaw in the fridge before serving if frozen.

Nutrition facts

Serving size: 1 of 10 — Calories: 511 kcal

Fat: 35 g • Carbohydrates: 47 g • Protein: 9 g • Fiber: 6 g • Sugar: 29 g

*Nutrition information is an estimate.

Keywords: cherry cheesecake vegan, no-bake coconut dessert