No-Bake Vegan Chocolate Cherry Cheesecake [sugar-free + gluten-free]

No-bake chocolate cherry cheesecake bars made with a high-fiber protein bar crust, dairy-free cheesecake filling, and sugar-free cherry topping. Healthy, gluten-free, and easy to make.

If you’ve ever wanted a dessert that tastes like chocolate cherry cheesecake and fits into a more balanced lifestyle, this is it. These no-bake chocolate cherry cheesecake bars deliver rich, fudgy flavor from a chocolate protein bar crust, a creamy dairy-free cheesecake layer, and a glossy cherry topping that cuts through with just the right amount of tartness. They’re sugar-free, high in fiber, and require zero oven time, which makes them just as practical as they are indulgent.

This recipe is especially ideal if you’re focused on blood sugar balance, gut health, or simply want a dessert that doesn’t leave you feeling sluggish. The combination of fiber, healthy fats, and lower sugar ingredients creates something that feels decadent but functions very differently than traditional cheesecake bars.

Why You’ll Love These Bars

The crust is made from chocolate sea salt protein bars blended with almond butter, creating a dense, brownie-like base that holds together beautifully without baking. The cheesecake layer uses a mix of dairy-free cream cheese and silken tofu for a smooth, creamy texture with a boost of plant-based protein. Instead of traditional sugar, this recipe uses monk fruit or stevia to keep it sugar-free while still tasting balanced. The cherry topping adds brightness and contrast, making each bite layered and satisfying.

Ingredients

Cherry Filling:

• 2 cups (350 g) pitted cherries (canned, drained, or fresh)
• 1 cup (200 ml) cherry juice (reserved from jar or fresh)
• 1-2 tsp NuNaturals liquid stevia or 2–4 tbsp monk fruit sweetener (code healthyhelper saves!)
• 3 tbsp cornstarch

• 1 cup (250 g) non-dairy cream cheese (I use KiteHill!)
• 1 cup (250 g) silken tofu (or thick coconut yogurt)
• 2-4 tbsp monk fruit sweetener or 1–2 tsp liquid stevia (code healthyhelper saves!)
• 3-4 tbsp melted coconut oil
• 1/2 tsp vanilla extract
• Pinch of salt

Crust:

• 6 IQBAR Chocolate Sea Salt bars, mashed, about 2 cups packed (code healthyhelper saves!)
• 1/4 cup almond butter (code healthyhelper saves!)
• 1-2 tbsp date syrup or sugar-free syrup (code healthyhelper saves!)

How to Make No-Bake Chocolate Cherry Cheesecake Bars

1. Start by preparing the cherry filling. Drain the cherries and reserve the juice, or pit fresh cherries. In a saucepan, whisk the cherry juice with cornstarch and your chosen sweetener until smooth. Bring to a boil, stirring constantly, until thickened. Add the cherries and cook for about five minutes if using fresh fruit. Remove from heat and allow the mixture to cool completely so it sets properly later.
2. Next, make the crust. Mash the chocolate sea salt protein bars until broken down, then mix with almond butter and syrup until a thick dough forms. Press firmly into a parchment-lined pan to create an even base. Chill the crust in the refrigerator or freezer for 15 to 20 minutes until firm.
3. For the cheesecake layer, combine the dairy-free cream cheese, silken tofu, sweetener, melted coconut oil, vanilla extract, and salt in a blender. Blend until completely smooth and creamy. This step is key to achieving that classic cheesecake texture without baking.
4. To assemble, pour the cheesecake mixture over the chilled crust and smooth it out evenly. Spoon the cooled cherry filling on top and gently swirl for a marbled effect.
5. Refrigerate for at least six hours, preferably overnight, until fully set. For clean, sharp slices, place the bars in the freezer for 30 to 45 minutes before cutting.

Talk soon,