|Nutritional Guidelines (per serving)|
|Servings: 1 9-in cheesecake (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A cheesecake without dairy? Yes, it's true! This cherry-topped cheesecake is actually a cheeseless cheesecake, prepared with dairy-free cream cheese and dairy-free sour cream in place of traditional ingredients, allowing even the pickiest of eaters to partake in eating this delicious dessert.
- For the Crust
- 1 1/4 cup dairy-free graham cracker crumbs (finely ground)
- 1/4 cup sugar
- 5 tablespoon soy margarine (melted)
- For the Filling
- 4 (8-ounce) packages dairy-free cream cheese (such as Tofutti Better than Cream Cheese)
- 1 1/4 cup sugar
- Egg Replacer for 4 eggs (or 3 large eggs, if you eat eggs)
- 1/3 cup dairy-free sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons dairy-free sour cream (more or less as needed)
- 1 (21-ounce) can cherry pie topping
- Optional: vegan whipped cream (for serving)
Note: while there are multiple steps to this recipe, this dairy-free cheesecake is broken down into workable categories to help you better plan for preparation and baking.
Make the Crust
Gather the ingredients.
Preheat the oven to 350 F.
Grease a 9-inch springform pan well with dairy-free soy margarine. Set aside.
In a small mixing bowl, combine the graham cracker crumbs and white granulated sugar until well combined.
Add the melted dairy-free soy margarine and mix until well combined.
Press the mixture evenly into the bottom and up 2-inch of the sides of the prepared pan.
Place in the oven for 5 minutes.
Transfer to a cooling rack while preparing the filling.
Make the Filling
Gather the ingredients.
Using a standing mixer or an electric hand mixer, beat the dairy-free cream cheese in a large mixing bowl until smooth.
Add the sugar and continue to mix until smooth, about 2 to 3 minutes.
Add the Egg Replacer, beating until well combined.
Then add the dairy-free sour cream and pure vanilla extract, beating well after each addition and scraping down the sides periodically to ensure even mixing.
Pour the filling into the prepared crust and bake for 1 hour to 1 hour and 10 minutes, or until the top of the cheesecake is lightly browned.
Spread several tablespoons of dairy-free sour cream over the surface of the cheesecake to fill in any cracks.
Transfer to a wire cooling rack to cool completely for 1 to 2 hours, then transfer to the refrigerator for at least 2 hours to chill completely.
Top with the cherry topping, then return the cake to the refrigerator for 1 more hour.
Serve the cake cold with vegan whipped cream, if desired.