Homemade Dairy-Free Cherry Cheesecake

Make the Crust

1. Gather the ingredients.

2. Preheat the oven to 350 F. Grease a 9-inch springform pan well with dairy-free soy margarine. Set aside.

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

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

5. Press the mixture evenly into the bottom and up 2 inches of the sides of the prepared pan.

6. Place in the oven for 5 minutes.

7. 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.