Homemade Dairy-Free Cherry Cheesecake Recipe

By Ashley Adams

Updated 10/01/18

Slice of cheesecake with cherry topping on plate, close-up
Dave Carlin / Getty Images
Ratings (58)
  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 1 9-in cheesecake (12 servings)
Nutritional Guidelines (per serving)
505 Calories
34g Fat
45g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1 9-in cheesecake (12 servings)
Amount per serving
Calories 505
% Daily Value*
Total Fat 34g 43%
Saturated Fat 18g 88%
Cholesterol 158mg 53%
Sodium 347mg 15%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 5%
Protein 9g
Calcium 109mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)

Steps to Make It

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

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Grease a 9-inch springform pan well with dairy-free soy margarine. Set aside.

  4. In a small mixing bowl, combine the graham cracker crumbs and white granulated sugar until well combined.

  5. Add the melted dairy-free soy margarine and mix until well combined.

  6. Press the mixture evenly into the bottom and up 2-inch of the sides of the prepared pan.

  7. Place in the oven for 5 minutes.

  8. Transfer to a cooling rack while preparing the filling.

Make the Filling

  1. Gather the ingredients.

  2. Using a standing mixer or an electric hand mixer, beat the dairy-free cream cheese in a large mixing bowl until smooth.

  3. Add the sugar and continue to mix until smooth, about 2 to 3 minutes.

  4. Add the Egg Replacer, beating until well combined.

  5. 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.

  6. 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.

  7. Spread several tablespoons of dairy-free sour cream over the surface of the cheesecake to fill in any cracks.

  8. 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.

  9. Top with the cherry topping, then return the cake to the refrigerator for 1 more hour.

  10. Serve the cake cold with vegan whipped cream, if desired.

  11. Enjoy!