Homemade Dairy-Free Cherry Cheesecake

Homemade dairy-free cherry cheesecake

​The Spruce Eats / Katarina Zunic

  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
505 Calories
34g Fat
45g Carbs
9g Protein
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Nutrition Facts
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.
(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.


  • 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

  1. Gather the ingredients.

    Ingredients for dairy-free cherry cheesecake crust

    ​​The Spruce / Katarina Zunic

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

    Oiled springform pan

    ​The Spruce / Katarina Zunic

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

    Graham cracker crumbs and sugar in bowl

    ​The Spruce / Katarina Zunic

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

    Dairy-free cheesecake crust ingredients combined in bowl

    ​The Spruce / Katarina Zunic

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

    Pressed dairy-free cheesecake crust in springform pan

    ​The Spruce / Katarina Zunic

  6. Place in the oven for 5 minutes.

    Browned dairy-free cheesecake crust

    ​The Spruce / Katarina Zunic

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

    Dairy-free cheesecake crust on cooling rack

    ​The Spruce / Katarina Zunic

Make the Filling

  1. Gather the ingredients.

    Dairy-free cherry cheesecake ingredients

    ​The Spruce / Katarina Zunic

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

    Beaten dairy-free cream cheese in stand mixer bowl

    ​The Spruce / Katarina Zunic

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

    Incorporating sugar into dairy-free cream cheese in stand mixer bowl

    ​The Spruce / Katarina Zunic

  4. Add the egg replacer, beating until well combined.

    Stand mixer beating egg replacer in bowl

    ​The Spruce / Katarina Zunic

  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.

    Dairy-free cheesecake filling in bowl

    ​The Spruce / Katarina Zunic

  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.

    Browned dairy-free cheesecake

    ​The Spruce / Katarina Zunic

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

    Dairy-free sour cream on dairy-free cheesecake

    ​The Spruce / Katarina Zunic

  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.

    Dairy-free cheesecake topped with dairy-free sour cream on wire cooling rack

    ​The Spruce / Katarina Zunic

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

    Dairy-free cheesecake with cherry topping

    ​The Spruce / Katarina Zunic

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

    Slice of dairy-free cheesecake on plate

    ​The Spruce / Katarina Zunic


  • For the dairy-free cream cheese, try looking for brands such as Tofutti's Better Than Cream Cheese.