Homemade Dairy-Free Cherry Cheesecake
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The Spruce Eats / Katarina Zunic
Nutrition Facts (per serving) | |
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529 | Calories |
34g | Fat |
51g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 529 |
% Daily Value* | |
Total Fat 34g | 44% |
Saturated Fat 18g | 92% |
Cholesterol 76mg | 25% |
Sodium 318mg | 14% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 1g | 2% |
Total Sugars 31g | |
Protein 7g | |
Vitamin C 2mg | 10% |
Calcium 94mg | 7% |
Iron 1mg | 4% |
Potassium 210mg | 4% |
*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.
Ingredients
For the Crust:
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1 1/4 cups dairy-free finely ground graham cracker crumbs
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1/4 cup sugar
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5 tablespoons soy margarine, melted
For the Filling:
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4 (8-ounce) packages dairy-free cream cheese
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1 1/4 cups sugar
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Egg replacer for 4 eggs, or 3 large eggs
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1/3 cup dairy-free sour cream
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1 teaspoon pure vanilla extract
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4 tablespoons dairy-free sour cream, or as needed
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1 (21-ounce) can cherry pie filling
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Vegan whipped cream, optional, for serving
Steps to Make It
Make the Crust
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Gather the ingredients.
The Spruce / Katarina Zunic
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Preheat the oven to 350 F. Grease a 9-inch springform pan well with dairy-free soy margarine. Set aside.
The Spruce / Katarina Zunic
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In a small mixing bowl, combine the graham cracker crumbs and white granulated sugar until well combined.
The Spruce / Katarina Zunic
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Add the melted dairy-free soy margarine and mix until well combined.
The Spruce / Katarina Zunic
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Press the mixture evenly into the bottom and up 2 inches of the sides of the prepared pan.
The Spruce / Katarina Zunic
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Place in the oven for 5 minutes.
The Spruce / Katarina Zunic
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Transfer to a cooling rack while preparing the filling.
The Spruce / Katarina Zunic
Make the Filling
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Gather the ingredients.
The Spruce / Katarina Zunic
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Using a standing mixer or an electric hand mixer, beat the dairy-free cream cheese in a large mixing bowl until smooth.
The Spruce / Katarina Zunic
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Add the sugar and continue to mix until smooth, about 2 to 3 minutes.
The Spruce / Katarina Zunic
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Add the egg replacer, beating until well combined.
The Spruce / Katarina Zunic
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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.
The Spruce / Katarina Zunic
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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.
The Spruce / Katarina Zunic
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Spread several tablespoons of dairy-free sour cream over the surface of the cheesecake to fill in any cracks.
The Spruce / Katarina Zunic
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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.
The Spruce / Katarina Zunic
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Top with the cherry topping, then return the cake to the refrigerator for 1 more hour.
The Spruce / Katarina Zunic
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Serve the cake cold with vegan whipped cream, if desired.
The Spruce / Katarina Zunic
Tip
- For the dairy-free cream cheese, try looking for brands such as Tofutti's Better Than Cream Cheese.
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