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:
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! ♥
- 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
- 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 8” (20cm) cake tin with baking paper and grease the sides. Preheat your oven to 355°F (180°C).
- 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.
- 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!