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Decadent White Chocolate and Cherry Cheesecake Recipe

DID SOMEONE SAY CHEESECAKE?

Looking for an easy no-bake cheesecake that’s rich, creamy and bright with fruit? This no-bake White Chocolate & Cherry Cheesecake combines a nutty roasted hazelnut and cashew crust with a velvety white chocolate cashew filling and a glossy sour cherry topping. It’s vegan, gluten-free and soy-free — no oven required, just a little planning and a high-speed blender for the creamiest result.

MEET THE INGREDIENTS

You can find the complete recipe, amounts and step-by-step instructions in the recipe card below.

Crust

  • 100 g dry roasted hazelnuts
  • 100 g dry roasted cashews
  • 20 ml agave syrup (or other liquid sweetener)
  • 10 ml coconut oil

White chocolate layer

  • 250 g cashews, soaked for at least 4 hours
  • 150 g thick coconut cream (from a chilled can of full-fat coconut milk)
  • 100 g vegan white chocolate, melted
  • 20 ml lemon juice
  • 30 ml (or more) agave syrup, to taste

Cherry layer

  • 300 g frozen sour cherries
  • 50 ml water
  • 80–90 ml agave syrup (adjust for sweetness)
  • 4 g agar powder

HOW TO MAKE WHITE CHOCOLATE & CHERRY CHEESECAKE

Full ingredient amounts and the printable recipe are in the recipe card below.

Prepare the cashews: Cover the cashews with water and soak at room temperature for at least 4 hours. For the smoothest texture, use a high-speed blender to process the filling.

Crust

  • Line the base of a 16 cm springform cake tin with baking paper.
  • In a food processor, combine the roasted hazelnuts and cashews with agave syrup and coconut oil. Process until the mixture holds together when pressed. Taste and adjust sweetness if needed.
  • If the mixture feels too dry, add an extra 1/2 tablespoon of coconut oil.
  • Press the crust mixture evenly into the prepared tin and chill in the fridge while you make the white chocolate layer.

White chocolate layer

  • Melt the vegan white chocolate gently over low heat, stirring to prevent burning.
  • Drain the soaked cashews and add them to a high-speed blender with the thick coconut cream, lemon juice and agave syrup. Blend on high until completely smooth and creamy.
  • With the blender running, slowly add the melted white chocolate and blend briefly until fully incorporated. Taste and adjust sweetness as needed.
  • Pour this white chocolate cashew cream over the chilled crust and smooth the surface. Freeze the cake for 4–5 hours, or until the filling is firm.

Cherry layer

  • Place the frozen sour cherries and water in a small pot and heat on medium until the cherries begin to break down. Stir in the agave syrup and remove from heat.
  • Blend the cherry mixture to a smooth puree using an immersion blender or small food processor.
  • Return the puree to the pot and whisk in the agar powder until dissolved. Bring to a gentle simmer and cook for 2–3 minutes to activate the agar.
  • Allow the cherry topping to cool to lukewarm — do not let it get cold, or it will thicken too quickly.
  • Remove the cheesecake from the freezer and pour the lukewarm cherry layer over the set white chocolate filling. Transfer the cake to the refrigerator for about 30 minutes, or until the cherry layer is set.
  • Remove the cake from the tin, decorate as desired (fresh blueberries or whole cherries work well), slice and serve.

Storing

Store any leftover cheesecake in the refrigerator for several days, or freeze for up to three months. Thaw overnight in the fridge before serving for best texture.

TIPS AND HOW-TOS

Note on coconut cream

Always use full-fat canned coconut milk for this recipe. Chill the can overnight so the thick cream separates from the liquid and can be scooped out. If the coconut layer is watery the filling will not hold its shape.

How to roast nuts

Roasting nuts enhances their flavor and crunch. Preheat the oven to 180 °C (350 °F). Spread the nuts in a single layer on a baking sheet and roast for 10–15 minutes, stirring or shaking the tray every 5 minutes. When they are golden and aromatic, remove them from the oven and transfer to a plate to cool.

WHITE CHOCOLATE & CHERRY CHEESECAKE IS:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • No-bake
  • Rich, creamy and fruit-topped
White Chocolate & Cherry Cheesecake

White Chocolate & Cherry Cheesecake

Author: Nensi Beram

Summary: No-bake white chocolate and cherry cheesecake with a roasted hazelnut and cashew crust, vegan and gluten-free.

Prep time: 1 hr (plus soaking and chilling)

Serves: 6

Equipment

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

Ingredients (summary)

  • Crust: 100 g roasted hazelnuts, 100 g roasted cashews, 20 ml agave, 10 ml coconut oil
  • White chocolate layer: 250 g soaked cashews, 150 g coconut cream, 100 g vegan white chocolate, 20 ml lemon juice, agave to taste
  • Cherry layer: 300 g frozen sour cherries, 50 ml water, 80–90 ml agave, 4 g agar powder

Instructions

  1. Make and chill the crust in a lined 16 cm springform tin.
  2. Blend soaked cashews, coconut cream, lemon and agave until smooth, then blend in melted white chocolate. Pour over crust and freeze 4–5 hours.
  3. Cook cherries with water and agave, purée, stir in agar and simmer 2–3 minutes. Cool to lukewarm and pour over frozen cake. Chill until set.
  4. Decorate, slice and enjoy.

Notes

Use full-fat canned coconut milk chilled overnight so the cream can be separated. A high-speed blender gives the smoothest cashew cream.