Decadent Coconut Chocolate Cherry Cheesecake Recipe

Recipe characteristics

• No oven required.
• Layered no-bake dessert combining a nutty crust, rich chocolate ganache, a creamy coconut–raspberry layer, and a bright sour cherry topping.
• Rich and creamy texture with contrasting crunch from the crust.
• Ideal for holidays, birthdays or any celebration where an impressive, make-ahead dessert is welcome.
• Dietary notes: vegan (dairy-free, egg-free), gluten-free, soy-free.

Notes on ingredients

• Dry roasted cashews and hazelnuts: Roasting intensifies flavor and adds crunch. Roast until golden and fragrant for best results.
• Coconut flour: A finely milled flour made from dried coconut flesh. It’s different from shredded coconut and helps bind the crust.
• Dates: Use soft, moist dates. If they’re dry, soak them in water for 1–2 hours until plump.
• Coconut cream: Use full‑fat canned coconut milk chilled overnight so you can scoop the firm cream from the top. This is essential for a stable, creamy filling.
• Dark chocolate: Choose a high-cocoa dark chocolate; the recipe uses 85% cocoa for an intense chocolate layer.
• Date syrup: A thick, naturally sweet syrup that can be substituted with maple syrup, though flavor and texture will vary slightly.
• Cashews: Soaked cashews provide the lush, velvety texture in the coconut-raspberry layer. Soak them at least 4 hours.
• Coconut oil: Helps the layers firm up after chilling and gives stability to the set dessert.
• Agave syrup: Interchangeable with maple syrup one-to-one, though the flavor differs; choose a light or golden maple if substituting.
• Desiccated coconut: Adds texture and coconut flavor to the creamy layer.
• Dried raspberries: Freeze-dried or dried raspberries add concentrated berry flavor and a pleasant texture.
• Sour cherries: The tartness of sour cherries balances the sweet and creamy layers for a bright finish.
• Agar powder: A vegan gelling agent made from seaweed, used to set the cherry topping.

How to make it

Soak the cashews: Place cashews in a bowl and cover with water. Soak at room temperature for at least 4 hours so they blend into a silky cream.

Soak the dates: Put pitted dates in a bowl and cover with water. Let them soften for 1–2 hours, then drain thoroughly.

Crust:

• Line the base of a 16 cm (6.3 in) springform tin with baking paper.
• After draining the dates, combine roasted hazelnuts and cashews, fine coconut flour, and the soaked dates in a food processor. Process until the mixture clumps together and holds when pressed.
• Press the mixture evenly into the prepared tin to form the crust and refrigerate while you prepare the next layer.

Chocolate ganache:

• Melt the dark chocolate gently over low heat until smooth.
• In a blender, combine the thick coconut cream, melted chocolate, and date syrup. Blend briefly until smooth and taste for sweetness.
• Pour the ganache over the chilled crust and return the tin to the freezer for about 30 minutes to firm the layer before adding the coconut–raspberry filling.

Coconut–raspberry layer:

• Drain the soaked cashews and blend them with coconut cream, lemon juice, coconut oil, and agave syrup at high speed until completely smooth and creamy.
• Briefly blend in the desiccated coconut, then fold in the dried raspberries by hand so they remain dispersed through the cream.
• Pour this mixture over the set chocolate layer and freeze for 4–5 hours or until firm.

Cherry topping:

• In a small pot, heat frozen sour cherries with 50 ml water over medium heat until the cherries soften and release their juices. Stir in agave syrup.
• Remove from heat, place the warm mixture into a blender, add agar powder, and blend briefly to combine. Return to the pot, bring to a gentle simmer, and cook 2–3 minutes while stirring constantly to activate the agar.
• Allow the cherry mixture to cool until lukewarm (do not let it cool completely or it will thicken too quickly).
• Take the cheesecake out of the freezer and pour the lukewarm cherry topping evenly over the set coconut layer. Chill in the refrigerator for around 30 minutes to allow the topping to set.
• Remove the cake from the tin, decorate with fresh berries if desired, slice, and serve.

Storing

Keep the cheesecake refrigerated for short-term storage, or freeze for up to three months for best flavor. Thaw in the refrigerator before serving for a soft, creamy texture.

TIPS AND HOW‑TOS

Note on coconut cream

Always use full‑fat canned coconut milk chilled overnight so the cream separates and firms. Scoop the thickened cream from the top and avoid watery liquid; if the coconut cream is too thin the filling will not set properly.

How to roast nuts

Roasting intensifies flavor and crispness. To roast nuts in the oven: preheat to 180 °C (356 °F), spread nuts in a single layer on a baking sheet, and roast 10–15 minutes, stirring every 5 minutes. Remove when golden and fragrant and cool on a plate or baking sheet.

Coconut Chocolate Cherry Cheesecake

Nensi Beram

A luxurious no‑bake vegan cheesecake with a nutty crust, deep chocolate ganache, silky coconut‑raspberry filling and a tart cherry topping. Make ahead and chill for a stunning dessert.

Prep Time
1 hour hr

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 datespreviously soaked 1–2 hours

Chocolate ganache

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

Coconut–raspberry layer

• 250 g cashewssoaked minimum 4 hours
• 100 g coconut cream
• 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

• Soak the cashews: Cover cashews with water and leave at room temperature for at least 4 hours.

  Soak the dates: Place pitted dates in water for 1–2 hours to soften. Drain well before using.

Crust

• Line a 16 cm springform tin with baking paper. In a food processor, combine roasted hazelnuts and cashews, coconut flour and well-drained dates. Process until the mixture sticks together, then press into the tin and chill.

Chocolate ganache

• Gently melt the dark chocolate. Blend melted chocolate with the thick coconut cream and date syrup until smooth. Pour over the crust and freeze for about 30 minutes to set.

Coconut–raspberry layer

• Blend drained cashews with coconut cream, lemon juice, coconut oil and agave until silky. Mix in desiccated coconut and fold in dried raspberries. Pour over the chocolate and freeze 4–5 hours until firm.

Cherry layer

• Simmer frozen cherries with 50 ml water until they start to break down. Stir in agave, blend with agar, then simmer 2–3 minutes. Cool until lukewarm and pour over the set cheesecake. Chill in the fridge until the topping sets, then remove from the tin and serve.

Storing

• Store leftovers in the refrigerator, or freeze for up to three months. Thaw in the fridge before serving for the best texture.

Nutrition facts

Nutrition Facts

Coconut Chocolate Cherry Cheesecake

Serving size: 1 of 10

Amount per serving

Calories 511

Fat35 g (54% DV)

Sodium15 mg (1% DV)

Carbohydrates47 g (16% DV)

Fiber6 g (25% DV)

Sugar29 g

Protein9 g (18% DV)

* Nutritional values are estimates and intended as a guide only.

Keyword
cherry cheesecake vegan, no-bake coconut dessert