No-Bake Cherry Cake (Vegan, Fridge Cake)
This no-bake cherry cake is a vegan chilled dessert made with a crushed biscuit base and a cashew or coconut cream filling loaded with fresh or frozen cherries, then set overnight in the fridge. It takes about 20 minutes to assemble and needs a minimum of 4 hours to firm up before slicing. No oven involved at any stage. Fresh cherries work best in summer, but frozen cherries give the same result year-round — just thaw and drain them first.
This Recipe Works If You Need
- A summer dessert that requires no oven and stays cool in the fridge
- A vegan cake that actually slices cleanly and holds its shape
- A recipe kids can help with — no hot equipment, just mixing and layering
- A make-ahead dessert that keeps for several days without losing quality
Why You’ll Love This Recipe
- No oven needed — the fridge does all the work while you go about your day
- Works with fresh or frozen cherries — no need to wait for cherry season
- Fully vegan and dairy-free — the filling gets its creaminess from plant-based ingredients
- Better the next day — the base softens slightly overnight and the filling sets firmer, making slicing much cleaner after chilling overnight vs just a few hours
Ingredient Notes
Cherries — Fresh cherries should be pitted before use. Frozen cherries must be fully thawed and drained — excess liquid from frozen cherries will prevent the filling from setting properly. Pat them dry with kitchen paper before folding in. Sour cherries give a sharper contrast to the sweet filling; sweet cherries work well but make the overall cake richer.
Biscuit base — Any plain vegan biscuit works here: digestives, graham crackers, or oat biscuits. The finer you crush them, the denser and more even the base. Mix with melted coconut oil and press firmly into the pan — press harder than you think necessary for a base that does not crumble when sliced.
Filling base — Soaked raw cashews blended smooth, full-fat coconut cream, or a combination of both. Cashews give a denser, more neutral-tasting filling; coconut cream gives a lighter texture with a slight coconut flavor. The filling must be chilled for at least 4 hours to set — overnight gives the best result.
Sweetener — Maple syrup, agave, or any liquid sweetener works. Add to taste after blending the filling — cherries vary in sweetness, so adjust accordingly. Start with less and add more rather than oversweeting the filling.
Lemon juice — A small amount added to the filling brightens the flavor and prevents the cashew cream from tasting flat. Don’t skip it even if you’re using sweet cherries.
Tips
- Soak raw cashews for at least 4 hours (or 1 hour in boiling water) before blending. Unsoaked cashews will not blend completely smooth and the filling will have a grainy texture.
- Use a springform pan for the cleanest release. Line the base with parchment paper so the cake lifts out without breaking.
- Press the biscuit base with the flat bottom of a glass for an even, compact layer. An uneven base will make the cake lean when sliced.
- Reserve some whole cherries for the top rather than folding all of them into the filling. The combination of whole fruit on top and fruit folded through gives better texture in every slice.
- Chill the pan in the freezer for 15 minutes before adding the filling — this helps the filling set faster and gives a cleaner line between base and filling.
Substitutions and Variations
Swap cherries for raspberries or blueberries — the same technique works with most soft fruit. Raspberries give a more tart result; blueberries give a milder, sweeter cake.
Chocolate version — Add 2 to 3 tablespoons of cacao powder to the filling before blending. The combination of chocolate and cherry is a classic, and the color contrast in the filling looks striking once sliced.
Cherry compote layer — Instead of folding cherries into the raw filling, cook them briefly in a pan with a spoonful of sweetener and a squeeze of lemon until they release their juice and thicken slightly. Spread over the set filling as a top layer and return to the fridge for another hour. This gives a jam-like topping rather than fruit scattered through the cream.
Nut-free option — Replace the cashew filling entirely with 2 cans of full-fat coconut cream, chilled overnight and whipped until thick. Sweeten with maple syrup and add lemon juice. The texture is lighter and less dense than cashew cream.
Storage and Make Ahead
This cake keeps in the fridge for up to 5 days covered in plastic wrap or in an airtight container. The base softens slightly over time, which most people find preferable to the initial crunch. For longer storage, freeze individual slices on a tray, then transfer to a freezer bag. Keeps frozen for up to 2 months. Thaw in the fridge for 2 to 3 hours before serving — do not thaw at room temperature or the filling will become too soft.
For more no-bake desserts, try this no-bake citrus cake with berries, or browse the vegan ice cream recipes collection for other fridge-and-freezer summer desserts.
No-Bake Cherry Cake
Ingredients
- 12-15 tea biscuits
- 4 Tbsp coconut oil
- 4 200 gr vegan yogurt – sweetened any kind
- 5 Tbsp psyllium husks
- 2 cups fresh cherries
- 1 Tbsp coconut sugar
Instructions
- Blend the biscuits until crushed. Add the coconut oil and combine.
- Use 3/4 of your dough to form the bottom crust in a pan.
- Refrigerate for 20 minutes.
- If you’re using fresh cherries, pit them, slice them in half and cook them with 1 Tbsp of sugar in a pan, over medium heat, for 5-7 minutes.
- In a bowl, combine the vegan yogurt and psyllium husk.
- Pour half of your yogurt mixture over the crust, refrigerate for 15 minutes, then add the cherries in one layer and cover with the remaining yogurt.
- Refrigerate again for 2 hours.
- Before serving, sprinkle the remaining biscuit and coconut oil mixture.
Frequently Asked Questions about No-Bake Cherry Cake
Can I use frozen cherries for this no-bake cake?
Yes. Thaw them completely and drain off all the liquid before using — excess moisture from frozen cherries will stop the filling from setting properly. Pat the cherries dry with kitchen paper after draining. The flavor is the same as fresh; the texture is slightly softer, which works well folded into the cream but makes whole cherries on top a bit less firm-looking.
How long does this no-bake cherry cake need to set?
A minimum of 4 hours in the fridge, but overnight is better. After 4 hours the filling is set enough to slice, but the base is still quite firm. After overnight chilling, the base softens slightly and the filling becomes denser, which gives cleaner slices and a better texture overall.
Is this no-bake cherry cake vegan?
Yes, this recipe is fully vegan. The filling uses soaked cashews or full-fat coconut cream rather than dairy cream or cream cheese, and the biscuit base uses coconut oil instead of butter. Check the label on your biscuits — most plain digestives or oat biscuits are vegan, but some brands contain honey or milk solids.
What kind of pan should I use?
A springform pan gives the cleanest result because you can release the sides without disturbing the cake. Line the base with parchment paper before pressing in the biscuit mixture. A standard round cake pan works too but you will need to scoop portions rather than slicing clean wedges. A 20 to 22 cm diameter pan works well for the quantities in this recipe.
Can I make this cake ahead for a party?
Yes, and it is actually better made ahead. Assemble the full cake the night before, cover tightly, and keep in the fridge. Add any final decoration like whole cherries or a dusting of cacao powder just before serving. The cake will hold its shape for several hours at room temperature at a party, but will begin to soften after about 2 hours out of the fridge.
One of the easiest cakes I ever made, thank you for the inspiration!