Vegan Cherry Chocolate Cheesecake
This vegan cherry chocolate cheesecake is a no-bake summer dessert built in three easy layers: a crushed cocoa-biscuit crust, a rich coconut-milk-and-dark-chocolate filling, and a glossy cherry jelly topping set with agar agar. There’s no oven, no cashew soaking, and no dairy anywhere — just chill each layer in the fridge until it’s firm. If cherries and chocolate are your idea of a match made in heaven, this one proves the point.
I love making desserts all year long, and I’m talking about all types of desserts. That said, I prefer baking pies and cookies during the colder months, and I lean into fresher, cold treats through late spring and summer. Cheesecake is one of those desserts that actually screams “summer” for me, whether it’s the baked kind or the no-bake type — either way, it has to be served cold, straight out of the fridge. And did I mention this one has cherries and chocolate inside?
Why this no-bake cheesecake works
Two ingredients do the quiet heavy lifting here. The full-fat coconut milk brings the fat that a traditional cheesecake would get from cream cheese, so the filling sets creamy rather than icy once the melted dark chocolate firms up in the cold. The agar agar is what lets the cherry topping hold as a sliceable jelly instead of running off the cake — it’s a plant-based setting agent that gels as it cools, which is why the topping only needs a 30-second boil and then time in the fridge. Chilling each layer before adding the next is the trick to clean, defined stripes when you cut in.
Ingredient notes
- Cocoa biscuits — crushed, these form the crust. Any plain chocolate/cocoa biscuit works; pulse them fine so the crumb holds together once you press it in.
- Vegan butter — melted, it binds the crust crumbs. Softened coconut oil works in a pinch if that’s what you have.
- Full-fat coconut milk (canned) — use full-fat, not the light or drinking kind. The fat is what makes the filling set firm and creamy.
- Dark chocolate — two 100 g bars. Check the label if you need it strictly dairy-free, since some dark chocolate contains milk solids.
- Agar agar powder — the vegan setting agent for the cherry topping. Powder dissolves faster than flakes; measure it carefully, as too much makes the jelly rubbery.
- Fresh cherries — pitted and halved, folded into the topping for texture and pops of tart fruit.
- Maple syrup — the sweetener for the topping.
- Cherry juice — store-bought is fine; it gives the jelly its deep colour and cherry flavour.
Tips for getting it right
- Press the crust firmly and give it the full 15-20 minutes in the fridge before pouring the filling — a chilled, compacted base won’t crumble when you cut.
- Whip the coconut milk for the full 5-7 minutes before adding the chocolate; it lightens the filling and helps it set smooth.
- Melt the chocolate gently and let it cool for a moment before stirring it into the coconut milk, so it blends instead of seizing.
- Leave 1.5-2 cm of space at the top of each tin for the topping, and make sure the filling is fully set (about an hour) before the jelly goes on.
- Let the boiled cherry-juice mixture cool for a minute before pouring, then pour half, add the cherries, and pour the rest — this suspends the fruit through the jelly instead of letting it sink.
This recipe is as simple as it gets, so I’m convinced everyone can pull it off. Pay a little attention at each layer and it really should be a piece of cake.
Make-ahead and storage
This is a make-ahead dessert by design, since every layer needs fridge time anyway. Assemble it the day before, keep the cheesecakes covered in the refrigerator, and they’ll be perfectly set and cold when you’re ready to serve — exactly how cheesecake is meant to be eaten. They keep well for 3-4 days chilled. I wouldn’t freeze these, as the agar jelly topping can turn watery once thawed. If you love this kind of cool, no-fuss summer sweet, you’ll also want my vegan strawberry cheesecake and this easy chocolate mousse for another quick chocolate fix.
What to serve it with
Because it’s rich and served cold, this cheesecake pairs beautifully with something light and refreshing alongside. Set it out with a jug of healthy summer drinks for a warm-weather table, or round out a fruit-forward dessert spread with a scoop of raspberry sorbet. Both play off the tart cherry and deep chocolate without competing with them.
If you make these little cherry chocolate cheesecakes, I’d love to know how your jelly layer turned out — please rate the recipe below and drop a comment with any tweaks you tried, like swapping the cherries for another summer fruit.
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Vegan Cherry Chocolate Cheesecake
Ingredients
For the crust:
- 1 cup cocoa biscuits crushed
- 3 Tbsp vegan butter melted
For the cream:
- 1 400 ml full-fat coconut milk canned
- 2 100 gr dark chocolate bars
For the jelly topping:
- 1 tsp agar agar powder
- ½ cup fresh cherries pitted and halved
- 3 Tbsps maple syrup
- 350 ml cherry juice I used store-bought
Instructions
- In a blender, crush the cocoa biscuits. Add the melted butter and combine.
- Using your hands, form the crust in your mini cake tins and refrigerate for 15-20 minutes.
- In a bowl, add the coconut milk and mix well with a hand mixer for 5-7 minutes.
- Melt the chocolate and add it to the coconut milk. Mix to combine.
- Pour the filling over the crust in each tin leaving 1,5-2 cm of space for the topping. Refrigerate for 1 hour.
- Pit the cherries and slice them.
- Add the cherry juice, maple syrup and agar powder in a saucepan. Boil it for 30 seconds then set it aside and let it cool for a minute.
- Pour half the liquid over the cheesecake, add the pitted/halved cherries then pour the rest of it.
- Refrigerate until the jelly is set.
Frequently Asked Questions
Yes. It’s a fully plant-based no-bake cheesecake with no dairy or eggs. The creamy filling comes from full-fat coconut milk and dark chocolate, the crust uses vegan butter and cocoa biscuits, and the topping is set with agar agar instead of gelatin. If you need it strictly dairy-free, just double-check that your dark chocolate contains no milk solids.
No, it’s a no-bake recipe. Every layer sets in the refrigerator rather than the oven: the crust chills for 15-20 minutes, the coconut-chocolate filling for about an hour, and the cherry jelly topping until firm. That makes it a great low-effort dessert for warm weather when you don’t want to turn on the oven.
Agar agar is a plant-based setting agent made from seaweed, and it’s what turns the cherry juice, maple syrup and juice mixture into a sliceable jelly topping. You boil it for about 30 seconds, let it cool briefly, then pour it over the set filling. Measure it carefully, as too much agar makes the jelly rubbery instead of tender.
Full-fat canned coconut milk is best and it’s what the recipe calls for. The fat content is what lets the filling set creamy and firm once the melted dark chocolate cools. Light coconut milk or the drinking kind has too much water and won’t set properly, leaving you with a loose filling.
Yes, it’s ideal for making ahead since each layer needs fridge time anyway. Assemble it the day before, keep it covered in the refrigerator, and it will be perfectly set and cold to serve. It keeps for 3-4 days chilled, but I don’t recommend freezing it because the agar jelly topping can turn watery after thawing.
The recipe uses fresh cherries, pitted and halved, folded into the jelly topping. Frozen cherries can work if you thaw and drain them well first so the extra liquid doesn’t loosen the jelly. You could also swap in another summer fruit that pairs with chocolate, though the store-bought cherry juice is what gives the topping its signature colour and flavour.
What size are the “mini cake tins”?
They’re 10cm in diameter.
Very good!
Super yummy, super cute and super easy to make!