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Vegan Bittersweet Chocolate Cherry Cheesecake

February 6, 2019 By Dianne 7 Comments

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Vegan Chocolate Cherry Cheesecake on cake stand with text overlayRich and decadent, this easy-to-make Vegan Chocolate Cherry Cheesecake is the ultimate date night dessert. This recipe is the perfect treat for Valentine’s Day. It’s dairy-free and gluten-free.

cheesecake ingredients Desserts: Chocolate vs Fruity

It’s no secret that I love chocolate. I follow the belief that if a dessert isn’t made with chocolate, it’s not really worth the calories. Add cherries to that chocolate, and I simply can’t say no.

 

cheesecake crustDennis, however, prefers fruity desserts. Key lime is his favorite, which is why you’ll find a few key lime pie recipes here on my blog. While I prefer fluffy cakes, he prefers pies. Sometimes, when I’m making a dessert, we’ll compromise, and I’ll make a chocolate pie with a fruit topping. (Which explains why I have so many chocolate pie recipes here on my blog.)

Pouring filling for cheescake We both love cheesecake, so for his last birthday, I made a Raspberry Lime Rickey Cheesecake from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero. It consisted of a tofu-based lime cheesecake with a sweet raspberry topping. While it was delicious, I couldn’t help but think it would be so much better if it was a chocolate cheesecake with a cherry topping.

Cooking cherries in pot on stovetopVegan Bittersweet Chocolate Cherry Cheesecake

So, I set about turning it into one! I used that recipe as a springboard to create this Vegan Chocolate Cherry Cheesecake. I swapped out the lime juice for cocoa powder, and the raspberries for cherries, and I eliminated a few ingredients to streamline the recipe a little. For the crust, I used a walnut and date mixture similar to the one in my Chocolate Cream Pie recipe.

baked cheesecake in springform panI’ve used cocoa powder in this cheesecake, so it’s bittersweet. I don’t like my chocolate overly sweet – in fact, I don’t really like anything overly sweet anymore. (I used to have a big sweet tooth.) If you prefer sweeter chocolate, you can add a little more coconut sugar. If you really don’t like bittersweet chocolate, you can substitute 1 cup of melted semi-sweet chocolate chips for the cocoa powder.

chocolate cherry cheesecake slice on cake slicerSince fresh cherries are not in season right now, I used frozen ones. If you happen to have access to fresh cherries and you want to use them in this recipe, you’ll need about 2 cups of them. Don’t forget to pit them! I’d suggest adding about half a cup of water or cherry juice the pan while cooking the cherries, to help make things saucy.

I’ve topped my cheesecake with melted chocolate in addition to the cherries. I simply melted half a cup of chocolate chips in a pan over low heat. You can also use non-dairy whipped cream as a topping, if you like.

Vegan Chocolate Cherry Cheesecake slice with cake in backgroundThis Vegan Chocolate Cherry Cheesecake comes together in a matter of minutes!

  • First, you mix the crust ingredients together in a food processor and then press them into the bottom of a springform pan. A pie pan can be used if you don’t have one.
  • Then, you mix all of the cheesecake ingredients together in a food processor or high-speed blender. Pour the mixture onto the crust.
  • Next, bake the cake for 50-55 minutes.
  • Finally, you cook the heat the cherry topping and then pour it over the cheesecake.
  • Just chill, then slice and serve!

Vegan Chocolate Cherry Cheesecake slices on plates with cashew creamValentine’s Day is the perfect time to serve this luscious Vegan Chocolate Cherry Cheesecake. It’s also great for birthday parties, dinner parties, potlucks, or anytime you want to celebrate with a little something sweet!

Vegan Chocolate Cherry Cheesecake on cake stand

Vegan Chocolate Cherry Cheesecake square
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Vegan Chocolate Cherry Cheesecake

Rich and decadent, this easy-to-make Vegan Chocolate Cherry Cheesecake is the ultimate date night dessert. It’s the perfect treat for Valentine’s Day. It's dairy-free and gluten-free.

Course Dessert
Cuisine American
Keyword Chocolate Cherry Cheesecake, dairy-free cheesecake, vegan cheesecake, vegan chocolate cherry cheesecake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Yields 10 servings
Calories 335 kcal
Author Dianne

Ingredients

For the Crust

  • 1 ½ cups raw walnuts
  • 6 medjool dates
  • ¼ cup cocoa powder
  • ½ teaspoon sea salt

For the Cake

  • ½ cup raw cashews soaked for at least two hours, drained and rinsed
  • 1 12-ounce package silken tofu
  • 1/2 cup unsweetened cocoa powder
  • ¾ cup coconut sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Topping

  • 1 10-ounce bag frozen cherries, thawed
  • ¼ cup coconut sugar
  • 1 tablespoon cornstarch

To Serve

  • Melted dairy-free chocolate and non-dairy whipped cream, optional

Instructions

  1. Preheat your oven to 350°F and lightly oil the inside of an 8- or 9-inch springform pan

Make the Crust

  1. Mix together the crust ingredients in a food processor until the mixture resembles crumbs.
  2. Press the mixture into the bottom of the prepared pan.

Make the Cake

  1. Place all of the cake ingredients into a high-speed blender or food processor. Process until smooth and creamy. This could take up to 5 minutes. Taste and add more sweetener, if desired.

  2. Pour the filling into the springform pan.
  3. Bake for 50-55 minutes, or until the top of the cake has puffed up slightly and the edges start to pull away from the pan.

Make the Topping

  1. Combine the cherries, sugar, and cornstarch in a small saucepan. Bring the mixture to a boil, then reduce to a simmer, stirring frequently. Allow to simmer for about 5 minutes, or until the cherries are jam-like in consistency.

To Serve

  1. Pour the topping over the cake. Allow the cake to cool completely, then wrap it tightly and place it in the fridge to set. Let it chill for at least two hours.
  2. Release the cake from the springform pan, and garnish with vegan whipped cream and/or melted chocolate, if desired. Slice and serve.
  3. Tightly wrap up any remaining slices of cake and store in the fridge until ready to eat.

 

Vegan Chocolate Cherry Cheesecake on cake stand squareOther mouthwatering chocolate desserts for Valentine’s Day include:

  • Tahini Truffles
  • Vegan Chocolate-Peanut Butter Truffle Mini Tarts
  • Avocado Chocolate Mousse
  • Raw Mini Raw Vegan Chocolate Marble Cheesecakes

Vegan Chocolate Cherry Cheesecake on cake stand vertical

Filed Under: Vegan Dessert Recipes, Vegan Recipes Tagged With: dairy free, dairy-free cheesecake, date night, gluten-free, silken tofu, tofu cheese, Valentine's Day, Vegan, Vegan Baking, vegan cake, Vegan Cheesecake, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Gloria Kersh says

    February 6, 2019 at 8:53 AM

    Dianne this looks amazing. I do have a question. It looks like you have the cake, hardened chocolate and then the cherries. But, the only mention I see of the chocolate on the cake is a drizzle over the cherries. Can you clarify? I want to surprise my husband with this for Valentine’s day.
    Thanks so much for a wonderful looking dessert.

    Reply
    • Dianne says

      February 6, 2019 at 9:06 AM

      Hi Gloria. Thank you! That’s just a little melted chocolate. I drizzled it under the cherries rather than on top. The cake was cold (I had to freeze it to make pictures so it wouldn’t fall apart under the hot lights), so the chocolate hardened a little. I hope your husband enjoys it!

      Reply
      • Gloria Kersh says

        February 6, 2019 at 11:20 AM

        Thanks Dianne, I can’t wait to give it try.

        Reply
        • Dianne says

          February 6, 2019 at 2:03 PM

          Enjoy!

          Reply
  2. Susan says

    February 6, 2019 at 3:24 PM

    Ummm! Chocolate and cherries, perfect! I’ll have to try this!

    Reply
    • Dianne says

      February 6, 2019 at 4:15 PM

      Thank you, Susan! I hope you enjoy it!

      Reply
  3. Susan says

    February 7, 2019 at 2:14 AM

    This sounds magnificent! I love chocolate and cherries together, they are perfect. I’ll eat this any time of year, on a date with myself. 😉
    Also love that there is no coconut oil in it!
    Definitely putting this on my to make list.

    Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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