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No-Bake Vegan Cherry Cheesecake

 A sweet and tangy no-bake vegan cheesecake. Easy, quick and a total crowdpleaser. 

Course Dessert
Prep Time 10 minutes
Servings 8 people
Author Joanna Hartnell


  • 1 package Kite Hill Plain Cream Cheese (8oz)
  • 1 container So Delicious Dairy Free Coco Whip (9oz)
  • 1 tsp Vanilla
  • 2 tbsp Lemon Juice
  • 1/4 cup Organic Sugar (using organic ensures that it's vegan)
  • 1 can Comstock Cherries


  • 1 1/2 packages Graham Crackers (approx. 15 crackers)
  • 5 tbsp Melted Vegan Butter (like Earth Balance) If you want to make it even more simple you can use a premade graham cracker crust)


  1. Blend graham crackers in blender until fine crumbs form. 

  2. Pour into medium bowl, add melted butter and stir until well combined. 

  3. Press mixture into pie pan. If you would like a firm crust, you can throw this in the freezer while you prepare the rest of the ingredients. 


  1. Use an electric mixer on medium-high speed to whip the cream cheese and coco whip until blended. Do not overmix.

  2. Beat in lemon juice, vanilla and sugar, scraping the sides of the bowl as necessary. 

  3. Pour the filling into crust, cover and refrigerate until firm, about 3 hours. (**If you're in a hurry, freezing the filling for around 1.5 hours can yield similar results) 

Once cheesecake is firm, add Comstock Cherries (or desired fruit) and serve immediately or refrigerate. I usually like to refrigerate another 20 minutes, so it's a nice, cold treat.