Vegan Cherry Chocolate Cheesecake

Cherries and chocolate are a match made in heaven, and this decadent no-bake vegan cherry chocolate cheesecake is proof! Give it a try and be amazed by the intense, rich flavors.

Prep Time 45

Cook Time 5

Inactive Time 1 20

Total Time 2 10

Choose Serving Size 4

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 g dark chocolate in bars

For the jelly topping:

1 tsp agar agar powder
½ cup cherries fresh, pitted and halved
3 Tbsp maple syrup
350 ml cherry juice store-bought

Instructions

In a blender, crush the cocoa biscuits. Add the melted vegan butter and combine.
Using your hands, press the crust into 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 dark 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 halve them.
Add the cherry juice, maple syrup and agar agar powder to a saucepan. Boil for 30 seconds, then set aside and let it cool for a minute.
Pour half the liquid over the cheesecake, add the halved cherries, then pour the rest over the top.
Refrigerate until the jelly is set.

Notes

Best made as individual mini cheesecakes in small cake tins. Keep refrigerated and enjoy within 3 days. Make sure your dark chocolate is certified dairy-free to keep it fully vegan.