Cheesecake topped with a berry sauce of some kind is one of my favorite things ever. This cake is a very simple version of that, with a creamy raw vegan cheesecake and a simple fruity cherry jam topping. Delish!
Cherry Cheesecake Topping
For the sauce on top, you’ve got options here. I went with cherries, because I just love that flavor pairing + I love seeing that beautiful red color on top of the cheesecake, and it’s rather festive + I had some of my homemade cherry jam on hand so that’s just how it all came together.
This cake is oil-free, using coconut cream in the filling, which makes it extra delicate and creamy, and has the added bonus of pairing so well with a fruit sauce.
Here are some ideas for topping this cheesecake:
- You can use this quick homemade cherry jam recipe for a cherry topped cheesecake
- You can use this spiced plum jam instead for a slightly different, but beautiful topping flavor
- This Mirabelle plum jam would also go lovely on a cake
- You can use this fresh figs preserves recipe, because cheesecake + figs is always bound to be epic ;)
- You can use a store-bought version of any of these jam flavors or others if you prefer (apricot or orange marmalade would be lovely on this too).
- Finally, should you decided to go with a blueberry topping, you might like to check out this oldie blueberry topped cheesecake from the archives — it’s just lovely.
Last but not least, this recipe is for a tiny 4″ cake tailored for a power blender with a narrow pitcher at the bottom, which can handle a smaller volume of ingredients really well (like an older tall profile Vitamix, which is what I use).
If you’re using a wide bottomed blender, you’ll need to at least triple the recipe for best results. See the downloadable cake conversion guide below the recipe to help you figure out which pan size to use.
Oh, and if you’re into cherry desserts, you might like these recipes as well:
A deliciously creamy raw vegan cheesecake with a cherry topping. Gluten-free, refined sugar-free, oil-free, no-bake recipe.
- 6 tbsp almond flour
- 4 soft medjool dates, pitted
- 1 tbsp dark maple syrup
- 1 tbsp raw cacao powder (or cocoa powder)
- ½ tsp almond extract
- ½ cup raw cashews, pre-soaked and strained*
- ⅓ cup coconut cream**
- 2 tbsp coconut water***
- 2 tbsp dark maple syrup
- 1 tsp pure vanilla extract
- ⅜ tsp salt
- ¼ cup cherry jam****
1. Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 4″ springform pan and press down into a flat crust along the base. Freeze while working on the next step.
2. Blend all cheesecake filling ingredients together into a completely smooth consistency in a power blender. Transfer this mixture into the prepared cake pan over the crust. Tap the pan down on the counter to smooth out the top, and even it out further with the back of a spoon as needed.
3. Freeze for 2 hours (or until the top is somewhat firm to the touch). Carefully spoon the cherry jam over the cake and spread it out a bit with the back of a spoon. Return the cake to the freezer and freeze a further 3-4 hours (or overnight) to set completely.
4. Once set, remove from the springform ring. Thaw out lightly on the counter (5-10 minutes) and enjoy!*****
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**Only the firm white stuff from the top of a chilled can of full fat coconut milk (needs to be chilled overnight for best results). I used one 160 ml / 5.4 oz can of the Thai Kitchen brand for this. It should be this thick when you scoop it out:
***For the coconut water, use some of the remaining water in the can here. Discard the rest (or use in a smoothie or another recipe if you prefer).
****For the cherry jam, feel free to use a chunky/thicker cherry jam of your choice (St. Dalfour jam works well here) or can make your own using this recipe.
*****Storage notes: treat this cake like ice cream. Keep it frozen at all times until ready to eat, and freeze any leftovers. If left too long at room temperature it will begin to melt back into the consistency it was in the blender.
This post contains affiliate links to Amazon.com for products used to make the recipe.