Vegan Cherry Cheesecake

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)! 😉 This 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! 🙂

I’ve made this 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:

Creamy Vegan Cheesecake

Berry Cheesecake

Baked Chia Cheesecake

If you decide to give this Vegan Cherry Cheesecake a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥

Vegan Cherry Cheesecake

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

As in all of my recipes, 1 cup equals 250 ml. You'll need a 20 cm (8") cake pan.

Author: The Tasty K

Recipe type: Dessert

Cuisine: American

Serves: 8-10

Ingredients

• 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

Instructions

1. 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.
2. Line a 8” (20cm) cake tin with baking paper and grease the sides. Preheat your oven to 355°F (180°C).
3. Place the dough in the cake tin and use your fingers to press down evenly and up the sides (about 1”/3cm). Chill in the fridge while you prepare your filling.
4. Place all filling ingredients in a large mixing bowl and use a hand whisk to combine until all custard powder climbs have dissolved.
5. Pour the filling over the crust (at this point also add in your cherries) and even out the top.
6. 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!

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