|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 17g||87%|
|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 may seem like an impossibility, but this recipe proves it can be done. This cherry-topped cheesecake is actually a cheeseless cheesecake, prepared with dairy-free cream cheese (such as Tofutti Better Than Cream Cheese) and dairy-free sour cream in place of traditional ingredients. It allows vegans and those with dairy allergies to partake in eating this delicious dessert.
The crust is made of graham cracker crumbs, sugar, and soy margarine. Most graham crackers are naturally dairy free, but if you need the recipe to be vegan, make sure the cracker crumbs do not contain honey. Dairy-free cream cheese and sour cream, sugar, egg replacer, and vanilla make up the sweet whipped filling, which is then baked in the crust. The cake is finished off with cherry pie filling and chilled. Although delicious as is, feel free to serve it with vegan whipped cream.
For the Crust:
5 tablespoons soy margarine, melted, plus more for greasing pan
1 1/4 cups finely ground dairy-free graham cracker crumbs
1/4 cup sugar
For the Filling and Topping:
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 sugar until well combined.
Add the melted dairy-free soy margarine and mix until well combined.
Press the mixture evenly into the bottom of the prepared pan and 2 inches up the sides.
Place in the oven and bake 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, 2 to 3 minutes.
Add the egg replacer, beating until well combined.
Add the 1/3 cup of the dairy-free sour cream and the pure vanilla extract, beating well 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.
If there are any cracks in the top of the cake, spread several tablespoons of the dairy-free sour cream over the surface to fill them in.
Transfer the cake to a wire rack to cool completely for 1 to 2 hours. Then transfer the cake to the refrigerator and chill for at least 2 hours.
Remove from the fridge and top the cheesecake with the canned cherry pie filling; return the cake to the refrigerator for 1 more hour.
Serve the cake cold with a dollop of vegan whipped cream, if desired.
- If you don't need this cheesecake to be vegan, you can use three eggs instead of the egg replacer.
- To make the cake gluten-free, use gluten-free graham crackers or crushed gluten-free cookies for the crust.
To create clean slices of cake, use a sharp knife that's been quickly run under water. You want a little dampness to help prevent the cheesecake from sticking to the blade.
How to Store
This cherry cheesecake can be kept in the refrigerator for five to seven days when wrapped in plastic wrap or stored in an airtight container. If you would like to freeze leftovers, cut the cake into slices, wrap individually, and freeze for up to six months. Thaw pieces in the refrigerator.