|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 1g||2%|
|Total Sugars 31g|
|Vitamin C 2mg||10%|
|*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 cups dairy-free finely ground graham cracker crumbs
1/4 cup sugar
5 tablespoons soy margarine, melted
For the Filling:
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 inches 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.
- For the dairy-free cream cheese, try looking for brands such as Tofutti's Better Than Cream Cheese.