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​The Spruce Eats / Katarina Zunic
Nutritional Guidelines (per serving) | |
---|---|
505 | Calories |
34g | Fat |
45g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 12 | |
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. |
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 cups dairy-free graham cracker crumbs (finely ground)
- 1/4 cup sugar
- 5 tablespoons soy margarine (melted)
- For the Filling
- 4 (8-ounce) packages dairy-free cream cheese
- 1 1/4 cups sugar
- Egg replacer for 4 eggs (or 3 large 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
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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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