It’s been a long time since I’ve treated myself to a tasty dessert. As much as I love to cook savoury vegan dishes, I haven’t taken the opportunity to try out many sweet vegan treats since making the lifestyle switch. 

Sometimes the best way to come up with a new recipe is by letting your cravings curb your decision making. Getting in touch with food feelings ensures that you’re never denying yourself something delicious. It’s really important to realize that being vegan doesn’t mean that you’re making diet sacrifices. In fact, you’re just opening up your food profile to include many more healthy alternatives, while saving yourself some serious meal prep time. 

Cheesecake is a decadent dessert. Typically saved for special occasions, it’s an amazing sweet treat to share with family and friends. Unfortunately, the calorie count can get pretty high when using animal-based ingredients, so eliminating whipped cream, butter and cream cheese is actually a good thing. 

Writing this chocolate cherry cheesecake recipe was so much fun! My boyfriend recently invested in a mini food processor, so we had to take advantage of this new kitchen tool. You can use a food processor to crumble the ingredients for the crust, and to produce the smooth, creamy filling as well. I highly recommend investing in one of these bad boys so that you can tackle pretty much any recipe in the future. 

If you and your family are avoiding gluten, wheat, and sugar, this cheesecake recipe is perfect. Feel free to omit the melted chocolate topping so that you’re indulging in fruits and nuts only. I know you’ll be pleasantly surprised at the overall tart and creamy taste of this dessert. Do something great for your loved ones, for yourself, and for your health. 

Prep Time: 20 minutes

Freeze Time: 6 hours or overnight 

Serves: 4-6


1 Cup of Pitted Medjool Dates

2 Cups of Raw Pecans 

1 Cup of Organic Unsweetened Shredded Coconut 

2 Cups of Raw Soaked Cashews 

1/2 Cup of Organic Agave Syrup

1/4 Cup of Fresh Lemon Juice 

Rind of 1 Lemon

1/3 Cup of Organic Coconut Oil 

1 Teaspoon of Vanilla Extract 

1/2 Cup of Frozen Dark Cherries 

1/2 Cup of Vegan Chocolate Chips


1. Measure out the cashews, and pour them into a container. Fill with water, and place in the fridge overnight to soak. 

2. Pit the dates, and put them into the food processor. 

3. Next, pour in the pecans, and the shredded coconut. 

4. Pulse a few times, until the mixture sticks together between your fingers. 

5. Empty the crust mixture into a square pan. Press the crust evenly into the bottom and up onto the sides. Set in the freezer to form while you prepare the filling. 

6. In the food processor, pour in the cashews, lemon juice, lemon rind, agave syrup, vanilla extract, and coconut oil (make sure that the coconut oil has been melted). 

7. Blend on low, and turn the speed up to high until the everything is smooth and creamy. This will take a few minutes on high speed. 

8. Chop the frozen cherries into small chunks, and fold them into the filling, gently. Pulse on low so everything is mixed evenly in the food processor. 

9. Pour the filling into the square pan on top of the crust, and use a spatula to smooth the top. Place back in the freezer for at least an hour to set. 

10. Empty the chocolate chips into a bowl, and cook in the microwave for 15 second increments until fully melted. 

11. Drizzle the melted chocolate on top of the filling, and then place in the freezer for 6 hours to set. 

Serve, Share, Eat & Enjoy!

Published by Tasha Blake