🍒 No-Bake Vegan Cherry Dream Cheesecake

Creamy, dreamy, and perfect for warm days—no oven needed!

Serves: 8–10
Prep: 20 minutes + chilling

🥧 Crust

• 1½ cups vegan digestive biscuits or graham crackers, crushed

• ⅓ cup melted coconut oil (or vegan butter)

Mix, press firmly into a 9-inch pan, and chill 15 minutes.

🧀 Cheesecake Filling

• 1½ cups raw cashews, soaked 4 hours (or overnight), drained

• ¾ cup thick coconut cream (chilled, scoop the solid part)

• ⅓ cup maple syrup (adjust to taste)

• ¼ cup lemon juice

• 1 tsp vanilla extract

• Pinch of salt

Blend until ultra-smooth (scrape sides as needed).

🍒 Cherry Topping

• 2 cups cherries (fresh or frozen)

• 3–4 tbsp sugar or maple syrup

• 1 tsp lemon juice

• 1 tbsp cornstarch + 2 tbsp water

Simmer cherries with sugar and lemon 5–7 minutes.
Stir in cornstarch slurry; cook until glossy and thick. Cool completely.

🧊 Assemble

1. Pour filling over chilled crust; smooth the top.

2. Chill 4–6 hours (or overnight) until set.

3. Spoon cooled cherry topping on top before serving.

✨ Tips & Variations

• Shortcut: Use vegan cherry pie filling if you’re short on time.

• Extra firm: Add 2 tbsp melted coconut oil to the filling.

• Chocolate crust: Use chocolate cookies for a Black Forest vibe.

• Mini cheesecakes: Divide into jars—set faster and look great.