Creamy, refreshing, vegan No Bake Cheesecake (vegan Cherry Cheesecake) with a chocolate-vanilla sponge cake base and cherries is a tasty and healthier alternative to the original. It is a no cashew cheesecake.
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If you are planning a birthday party, a cozy get-together or are just looking for a delicious dessert or a cake for coffee time, then try this healthy and easy vegan cheesecake.
Not only is it quick and easy to prepare, the chocolate cherry cake tastes heavenly and your guests will not believe this cake is vegan.
This Snow White cake has always been a classic on family birthday parties or other celebrations.
Because of this, a vegan version of a classic cake had to be made. And what can I say, I'm just as excited about this cake with whole wheat flour, without dairy products.
It turned out to be just perfect. My family and relatives love this cake and actually nobody notices that this cake is vegan and it is one of the first cakes which is eaten up.
How do I veganise the classic Snow White cake?
It's time again to share with you one of my favorite cakes, next to vegan Donauwelle and other creamy cakes.
The original version of the Snow White cake is unfortunately not vegan at all. But even with this, I have managed to create a delicious version of the vegan cream cake.
This cake is a vanilla and chocolate cake with cherries in the dough combined with a cream cheese topping and jello on top.
This Snow White cake tastes super creamy and comes without any dairy products, which is ideal for all lactose intolerant.
Now it's your turn to tell me which cakes you love from your childhood or may even miss?!
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What do I take to replace the cream
It is not difficult to veganize the cream topping. The traditional recipe is made with cream and quark(curd).
On the one hand we have to replace the cream, to do this we use the solid part of coconut milk.
The quark (curd) can be easily replaced with vegan yogurt. With the yogurt I like to take an unsweetened version of creamy type, like almond or soy yogurt.
What you should keep in mind when preparing the vegan Snow White cake, is to put the coconut milk in the fridge at least 24 hours beforehand and do not shake when opening, we only need the solid part of the coconut milk, the so-called coconut cream.
I always have a few cans in the fridge if I spontaneously want to prepare anything, like this vegan Snow White cake.
You may also think, hmm the cream is anything but firm. Yogurt is smoother than using curds.
To help with this, we use some agar-agar, the plant-based gelatin (gelling agent).
How do I prepare a sponge cake made from whole grain dough?
There are different things to look out for. For one, it is contained in the sponge cake like this fruit.
Thanks to the fruit, the sponge cake becomes nicely juicy and not too dry as it can happen quickly to whole grain dough.
If you have a base with fruit like in this vegan chocolate cherry cheesecake, you can easily replace the flour with whole wheat or spelt flour.
For a sponge cake without fruit, I like to use some tahini or almond butter, like this strawberry cake, or you can substitute some of the fruit with ground almonds.
What makes this vegan chocolate cherry cheesecake (Snow White Cake) so special?
This Snow White cake will not let you miss the original and the healthy cake is:
- creamy
- tender
- refreshing
- easy
- wholesome
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Which other vegan cakes would I like?
- Chocolate Layer Cake
- tangerine cheesecake
- nut braid
- cheesecake with apples and cinnamon
- Sticky, Gooey Brownies (Vegan, Sugar-free)
- Chocolate Cherry Custard Cake
📖 Recipe
Vegan Cherry Chocolate Cream Cake (Snow White Cake)
Creamy, refreshing, vegan Chocolate Cherry Cheesecake (Snow White Cake) with a chocolate vanilla sponge base and cherries is a tasty, healthier alternative to the original. You are planning a birthday party, a cozy get-together and you are looking for a delicious dessert or a cake for the coffee/ tea time, then try out this healthy, vegan Cherry Chocolate Cream Cake (Snow White Cake). Not only is it fast and easy to prepare, the Cream cake with cherries also tastes heavenly good. vegan | plant-based | dairy-free | egg-free | without refined sugar | lactose-free
Ingredients
Biscuit Base
- Mix 3 tablespoon (50 g) Almond Butter or Cashew Butter, 2 tablespoon (30 ml) water
- ½ cup +2 tbs (150 ml) sparkling water, without flavor
- ⅓ cup (40 g) sweetener: maple syrup or coconut sugar
- 1 ¾ cups (200 g) whole spelt or wheat flour or gluten-free flour mixture (normal flour available on request)
- ½ cup (50 g) almond flour
- 2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon cocoa powder
- 1 ½ cups (300 g) Cherries
Cream Topping
- 2 cans (a 400 ml) of coconut milk (only the firm coconut cream, around ⅔ of the can with coconut cream) *
- 4 teaspoon sweetener e.g. maple syrup
- ½ teaspoon vanilla extract
- 1 cup (250 g) creamy vegan yogurt (soy, almond, or cashew)
- 1.5 teaspoon agar agar powder
- ¼ cup + 3 tablespoon (100 ml) of water
Jello
- 1 cup (250 ml) cherry juice
- 0.5 teaspoon agar agar
- if necessary sweeten it to your own taste buds
Instructions
Cake base
If you use frozen cheeries let them thaw.
First stir the liquid ingredients into a cream and in an extra bowl the dry ingredients except for the cocoa powder and cherries. Now add the liquids to the dry and stir all the ingredients into a homogeneous dough.
Now distribute half of the dough in a 10 inches (26 cm) springform pan lined with baking paper.
Mix the cocoa powder into the other half and spread over the light dough.
Spread the cherries on the dough and bake the cake in the preheated oven at 350°F (180 ° C) for about 30 min. Make the toothpick test, is the dough sticking to the pick, you have to bake it for a little longer.
When the cake is baked, let it cool completely.
Cream
First, stir the coconut creamy. I use a stand mixer with the whisk attachment. Now carefully stir in the yogurt and the sweetener and vanilla extract. Now bring the agar and water to a boil in a small saucepan, stirring constantly. Let it simmer for about 2 minutes. And do a gelling test. Add some of the liquid, e.g. a cold plate and see if it gels. When it solidifies, the liquid is ready, otherwise let it boil a little longer and test again. Now add the agar water to the cream in spoons. Stir the cream constantly. I use for this my stand mixer.
It is important to do it slowly so that it does not flocculate.
Assemble the cake
When the cake base has cooled completely, take the cake out of the mold and put the ring around the bottom again. We need the ring so that the cream stays on place.
Now spread the cream evenly on top and put in the fridge.
After about 2-3 hours the cream should be firmer.
Jello Layer
Now prepare the Jello. Bring the juice and the agar agar to a boil for about 2 min. The jello will seem very fluid, but it will get firm. Do a gelling test here as well to see if it cooked long enough. Let the jello cool for around 5 min.
Now spread the jello evenly over the cream. And please leave the ring around the cake.
Now put the cake in the fridge for at least 4 hours overnight and only carefully loosen the ring once the cream has set completely. I take a thin knife and run around the edge of the cream so that nothing gets caught on the ring.
Enjoy it with a cup of coffee or tea 🙂
Notes
* Put the coconut milk can in the refrigerator for at least 24 hours. I usually always have coconut milk in the fridge, in case I spontaneously cook or bake something. You should get around ¾ of can as cream.
Ruth says
I made this recipe. Here are the issues that I have:
The German recipe is not identical to the English so there was a lot of confusion around that, i.e. where did the addition of almond flour in the English version come from? German uses coconut sugar, while English often references maple syrup. Was the balancing of dry/wet ingredients the logic here?
Also this recipe is better in a 24cm springform pan. I started with a 26cm and had to move down because after dividing the batter for the biscuit base you're left with such a thin bottom layer that you may as well be baking cookies.
Apropos the base: The base is far too dense. I used Spelt flour. Next time maybe I will just use something designed for baking. It should be light and fluffy with the cherries lightly suspended. This base was more like, fudge or dense brownie consistency.
The cream layer was a disaster. How much coconut cream is in 2 cans of coconut milk exaclty? Cans of what size? Why not just weigh out the exact amount of cream that you used instead of making us all guess. Most people these days can just buy the cream and not have to worry about seperating the cream from the milk. I just thought this part was not well thought-out and as a result I had to do it mostly by feel and the result was that the cream layer was very prone to melting the second you take it out of the fridge. Maybe its supposed to be that way. I don't know.
The flavor of the cake was actually good, considering the road to get there was so bumpy, especially given that it didn't add much sweetener. I just feel that each step needs to be re-worked slightly. I hope you take these observations under consideration. Maybe it will help someone out there.
Jasmin says
Ruth, thank you for your feedback. I am always looking forward for feedback and how I can improve my recipes or what was actually good. This is one of my first recipes I made on my blog. Please be patient with me 🙂 I updated both recipes. Actually the German recipe was different, because it was my first version of the cake and I just updated the English recipe. Both are now the same.
But I am happy that you liked the cake at the end.
Judith says
How do you make the jello part? Thank you!
Jasmin says
Hi Judith,
you take the cherry juice and let it boil and you stir in the Agar-Agar powder. You let boil the juice for around 2 mins and let it cool für 5 mins before you cover the cream with it. I prefer to make a gelling test before I top the cake.
Diane B says
This sounds heavenly. What could I use in place of the agar agar, it's so expensive here in Canada and hard to find. I do have xantham gum, guar gum and tapioca starch
Do you know how much 200g of whole wheat flour and 50 grams of almond meal would be in, lets say cups. I tried to do a google search but ... well you know how it is hahaha
We are now metric here in Canada, but I was too old when they changed from imperial to metric
Thanks Jasmine
Jasmin says
I use mostly a scale because it is more accurate. I would say the flour is around 2 cups. And the almond flour is around 0.5 cups. Agar is hard to substitute because it is an alternative for gelatine. We need a gelling agent like Agar, Kappa Carrageenan. A package of Agar lasts for me over a year. I bought 4 oz for around 11 USD. Maybe you find another vegan gelatine alternative.