Homemade Dairy-Free Cherry Cheesecake Recipe

Homemade dairy-free cherry cheesecake

​The Spruce Eats / Katarina Zunic

  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 1 9-in cheesecake (12 servings)
Nutritional Guidelines (per serving)
505 Calories
34g Fat
45g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 9-in cheesecake (12 servings)
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.

Ingredients

  • For the Crust
  • 1 1/4 cup dairy-free graham cracker crumbs (finely ground)
  • 1/4 cup sugar
  • 5 tablespoon soy margarine (melted)
  • For the Filling
  • 4 (8-ounce) packages dairy-free cream cheese
  • 1 1/4 cup sugar
  • Egg Replacer for 4 eggs (or 3 large eggs, if you eat 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 crust
    ​The Spruce Eats / Katarina Zunic
  2. Preheat the oven to 350 F.

  3. Grease a 9-inch springform pan well with dairy-free soy margarine. Set aside.

    Pan
    ​The Spruce Eats / Katarina Zunic
  4. In a small mixing bowl, combine the graham cracker crumbs and white granulated sugar until well combined.

    Combine graham cracker crumbs
    ​The Spruce Eats / Katarina Zunic
  5. Add the melted dairy-free soy margarine and mix until well combined.

    Add soy margarine
    ​The Spruce Eats / Katarina Zunic
  6. Press the mixture evenly into the bottom and up 2-inch of the sides of the prepared pan.

    Press mixture evenly
    ​The Spruce Eats / Katarina Zunic
  7. Place in the oven for 5 minutes.

    Place in oven
    ​The Spruce Eats / Katarina Zunic
  8. Transfer to a cooling rack while preparing the filling.

    Transfer to a cooling rack
    ​The Spruce Eats / Katarina Zunic

Make the Filling

  1. Gather the ingredients.

    Dairy free cherry cheesecake ingredients
    ​The Spruce Eats / 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.

    Beat dairy free cream cheese
    ​The Spruce Eats / Katarina Zunic
  3. Add the sugar and continue to mix until smooth, about 2 to 3 minutes.

    Mix
    ​The Spruce Eats / Katarina Zunic
  4. Add the Egg Replacer, beating until well combined.

    Add egg replacer
    ​The Spruce Eats / 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.

    Add dairy free sour cream
    ​The Spruce Eats / 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.

    Pour filling in
    ​The Spruce Eats / Katarina Zunic
  7. Spread several tablespoons of dairy-free sour cream over the surface of the cheesecake to fill in any cracks.

    Spread dairy-free sour cream
    ​The Spruce Eats / 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.

    Transfer to wire cooling rack
    ​The Spruce Eats / Katarina Zunic
  9. Top with the cherry topping, then return the cake to the refrigerator for 1 more hour.

    Top with cherry topping
    ​The Spruce Eats / Katarina Zunic
  10. Serve the cake cold with vegan whipped cream, if desired.

    Serve
    ​The Spruce Eats / Katarina Zunic
  11. Enjoy!

Tip

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