Since cheesecake is still my all-time favorite cake I thought it’s about time to whip up a version for a super easy, fool-proof vegan cheesecake that doesn’t include any weird ingredients (not that chickpeas are weird at all)! š ThisĀ Vegan Cherry Cheesecake is exactly that! Super easy to make, with simple ingredients and the result is so incredibly delicious and uber-creamy it will knock you off your socks! š
I’ve made thisĀ Vegan Cherry Cheesecake several times now and nobody even noticed it was vegan. It was devoured in seconds by all the non-vegan peeps which is always a great sign! If you are looking for other great cheesecake recipes make sure to check out the following:
If youĀ decide to give this Vegan Cherry Cheesecake a try, let me know! Leave a comment and rate it ā itās so helpful to me and other readers. And donāt forget to take a picture and tag me (@thetastyk) andĀ #thetastykĀ on Instagram! I love seeing what you come up with. Love and enjoy!Ā ā„
Ā
- Crust:
- 1 cup all purpose flour
- ⅛ cup coconut sugar
- 1 Tbsp baking powder
- ⅓ cup vegan butter, softened at room temperature
- 2 Tbsp plant milk
Filling:- 800g soy yogurt (skyr-style)
- 80g vanilla custard powder
- ⅓ cup sugar
- 1 tsp vanilla powder or vanilla sugar
- 3 tsp lemon juice
- 1 cup soft cherries, pitted
- Place the flour, sugar, and baking powder in a mixing bowl and whisk together. Add in the softened butter and combine with a hand mixer (with dough kneads) until you have crumbles. Slowly add in the milk and keep beating until you have a sticky dough.
- Line a 8ā (20cm) cake tin with baking paper and grease the sides. Preheat your oven to 355Ā°F (180Ā°C).
- Place the dough in the cake tin and use your fingers to press down evenly and up the sides (about 1ā/3cm). Chill in the fridge while you prepare your filling.
- Place all filling ingredients in a large mixing bowl and use a hand whisk to combine until all custard powder climbs have dissolved.
- Pour the filling over the crust (at this point also add in your cherries) and even out the top.
- Place in the oven for 45-50 minutes until a toothpick inserted comes out clean. Let cool down at room temperature before slicing and enjoy!
Ā
The custard powder gives the cake an aweful flavour and smell, like your average industrial dessert; what is an alternative method to thicken the filling starting from raw ingredients? I could think of corn starch and vanilla beans.
yes you can definitely make your own custard mix, from tapioca or cornstarch and vanilla powder! Not quite sure about the amounts here though
Iāve just made it and itās delicious! Thank you for the recipe.
Oh yay! š Thanks so much for the feedback!
Can you use other type of yogurt besides soy?
I have only tried soy but I’d imagine it also works well with coconut if you don’t mind the taste
This was delicious, thank you.
How long would you say it can be stored in the refrigerator please?
Happy to hear you liked it! š I’d say up to 3 days (if it lasts that long) š