No Bake Cherry Cheesecake

Creamy and sweet no-bake cherry cheesecake bites that are vegan, gluten-free and delicious!

  • Servings
    about 9 mini cheesecakes
  • Prep Time
    20 Min
  • Cook Time
    6 Hr

Cooking Directions

  • Add all crust ingredients to a food processor, and process until it begins to stick together and form a dough. Place strips of parchment paper within 9 cupcake baking dish holes, and squish down - if it's sticky, dip your fingers in some water!
  • Place crust in freezer to set while you make the filling.
  • Add all filling ingredients to the same food processor (wipe it out in between steps!), and process until smooth and creamy.
  • Pour equally over crust, and place back in freezer to set for at least 5 hours, but overnight is best.
  • These are best served cold right out of the freezer, but you will need to let them thaw for about 5-10 minutes before you can pull the cheesecakes out with the parchment paper.

*Soaked in lukewarm warm overnight, or in warm water for 30-60 minutes.

**Dissolve in 1-2 tablespoons warm water

This recipe was created by beplantwell.


For the Filling:

  • 2 Cups Cashews, soaked*
  • ½ cup Coconut Sugar, dissolved**
  • Juice of 1 Lemon
  • 1- 1½ cups Cherries
  • 1½ tsp. Vanilla Extract
  • ¼ cup House Foods Tofu Soft
  • ¼ cup Coconut Milk

For the Crust:

  • 3/4 cup Almonds
  • ¼ cup Dates
  • 2 Tbsp. Maple Syrup
  • 2 Tbsp. Coconut Flour
  • ½ tsp. Carob Powder (optional, can sub for cocoa)
  • Dash Salt


__ servings per container
Amount per serving
% Daily Value*
Saturated Fat

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