Cherry Pecan Vegan Cheesecake Recipe

Cherry Pecan Vegan Cheesecake Recipe

1 large cheesecake (about 12 servings)


For the Crust:

  • 1 cup pecans
  • ½ cup of gluten-free oats
  • ½ cup of shredded coconut
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cardamom
  • 1 teaspoon of vanilla extract
  • 1 generous pinch of sea salt
  • 2 cups of dates

For the Cheesecake Layer:

  • 5 cups cashews, soaked in water overnight, then drained & rinsed
  • 2 (15-ounce) can of full fat coconut milk
  • 2 tablespoons coconut butter
  • Optional: Add a sweetener to the cheesecake layer, about a ¼ - ½ cup of any natural sweetener, such as coconut sugar or honey. I prefer this recipe unsweetened because the coconut cream provides a nice subtle sweetness.
  • 1 cup pitted cherries

For the Sauce:

  • 1 cup pitted cherries
  • 2 tablespoons fresh squeezed lemon or lime juice
  • 1 tablespoon cornstarch or arrowroot powder


  • Pitted sliced cherries & pecan halves (use a little or as many as you like!)

The Day Before: Add 5 cups raw cashews into a large bowl and add water until the cashews are fully submerged, cover and place in the fridge. Also place in the refrigerator two cans of full fat coconut milk. 

Day Of: Begin by making the crust; add all crust ingredients into a food processor and pulse for at least 60 seconds, until the mixture becomes sticky enough to easily hold together when squeezed between your fingers. Spread crust mixture even across the bottom of a springform cake pan and press down with your hand.

Next, make the cheesecake layers. Remove the cans of coconut milk from the refrigerator. Using a spoon scoop out only the solidified coconut cream layer at the top. Save the coconut water for smoothies!

Add the soaked cashews, coconut milk cream, coconut butter and optional sweetener (do not add the cherries yet!) into a food processor and pulse for 2-3 minutes until the mixture becomes silky smooth. For safety, remove the top and unplug the food processor, then carefully scoop out half of the mixture and set aside. Add the pitted cherries to the remaining half of the mixture. Plug the the food processor back in, add on the lid and pulse until the cherries are fully blended into the mixture. This will create a creamy white layer and a creamy red-purple cheesecake layer!

Add the plain white cheesecake mixture into the springform pan on top of the crust and spread out evenly. Next add the cherry layer and spread out evenly, give the pan a few taps on the counter to help the layers settle. Place in the freezer for at least 6 hours or ideally overnight before removing from the springform pan and topping with cherries and pecan halves. Keep stored in the freezer or fridge! If stored in the freezer, let the cheesecake sit on the counter for 5 - 10 minutes before enjoying.

To make the sauce: add all sauce ingredients to a small blender and blend until smooth. Then simmer in a saucepan over low heat on the stovetop for 3 minutes, stirring constantly. Remove from heat and pour into a small dish, sauce will thicken as it cools. Drizzle on top of cheesecake slices, enjoy!