This baked vegan cheesecake with cherries and chocolate crust is a delicious refreshing light cake with a wonderfully creamy filling and juicy topping. Freshly chilled from the fridge, it’s a perfect dessert for warm summer days. This cake is easy to make and dairy-free.
Maybe you already know that I really love cheesecakes? … especially with sweet fruits or slightly sour berries, cheesecake tastes great to me. Since the cherry season has just started, I am so in love with these juicy sweet red fruits. So I thought making a vegan cheesecake with cherries would be perfect. Well, I did not think long, but started making it right away!
Vegan cheesecake without tofu
I really love my vegan blueberry cheesecake with almond brittle, but this time I wanted to make the vegan cheesecake layer without tofu. In my vegan cheese crumble cake with juicy berry filling, I have already made a thinner layer from drained soy yogurt (soy quark). I have now modified this recipe and added also some coconut milk and a bit of semolina, which makes the filling even creamier. Anyway, my recipe testing was successful, because I think that the consistency is very good. By the way, you can also make quark from any other vegan yogurt, such as coconut yogurt. And if you prefer making the filling with tofu, you can, of course, use silken tofu instead of quark. However, you should always make sure that the mixture is very smooth and creamy mixed before baking.
Vegan cherry cheesecake with a juicy topping
These delicious fresh red cherries have really caught my attention right now. Maybe you already noticed it on Instagram. Whether as a topping on my oatmeal, toast, pancakes, mug cake or on top of my crepes … I think cherries are always suitable and above all so delicious! Do you agree?
Of course, you can also use any other fruits or berries of choice for this cake. With strawberries, blueberries or raspberries, for example, the cake certainly will taste amazing too! Incidentally, I used this vegan cake glaze,consisting of plant-based agar agar as topping for this vegan cheesecake with cherries. So the sauce is without gelatin and also vegan.
For this recipe, I used a small 7-inch (18 cm) springform. But you can also use a 20 cm or 24 cm form if you prefer to have the cake a bit flatter and not so high. If you generally want to bake a larger cake (26 or 28 cm diameter), you can, of course, simply double the recipe as well. I have linked several types of bakeware that I use myself and recommend here -> ‘Kitchenware‘.
If you try the recipe, I would be happy to read a comment from you. You are also welcome to post a picture on Instagram and link it to @biancazapatka so that I can see your amazing recreations.
- 100 g light flour (I used spelt flour)
- 1 tbsp cocoa
- 1 tsp baking powder
- 50 g raw cane sugar
- 1 knife tip ground vanilla
- 1/2 ripe mashed banana
- 50 g soft vegan butter
- 50 g soft vegan butter
- 70 g raw cane sugar (or more/ less to taste)
- 500 g soy quark *
- 100 ml coconut milk
- 1,5 tbsp semolina
- 1/2 packaging of vanilla pudding powder (optionally 20 g corn starch + 1/2 tsp vanilla)
- 2 lemon juice (+ a little bit of peel, optional)
- 250 g of cherries pitted (from the glass or fresh) *
- 1/2 packaging of red cake glaze *
- pomegranate (optional for garnish)
Knead all ingredients for the dough. Then form the dough into a ball and place it in the fridge for about 1/2 hour.
Afterwards, spread the dough evenly in a greased springform pan and press firmly. Pull up the edges as you go.
Slowly melt the vegan butter in a small saucepan and allow to cool slightly.
Meanwhile, preheat the oven to 350°F (175°C).
Now fill the soy quark, coconut milk, sugar, vanilla, pudding powder and semolina into a blender or large mixing bowl and mix well until smooth and creamy. Then stir in the soft vegan butter and lemon juice.
Spread the filling on the base and smooth over.
Bake the cake on a medium rack for about 50 minutes until golden-brown. (If the cheese cake gets too brown in the meantime, cover with baking paper.)
Turn off the oven and leave the cake in the closed oven for about 10 minutes more. Then open the door of the oven a little and allow to cool.
Prepare the glaze according packaging instructions with cherry juice (or water + a bit of sugar) and let cool down a bit. Spread the cherries on the cooled cake and pour the glaze on top. Place in the fridge until firm.
- If you do not find any soy quark in the supermarket, you can simply drain about 26,5 oz (750 g) of soy yogurt for 12 hours in a strainer lined with a cloth. That should make approx. 17,6 oz (500 g) of soy quark. Of course, you can also use any other yogurt to make quark. Otherwise, you can also use vegan cream cheese or silken tofu.
- I used this vegan cake glaze. Optionally you can easily stir 1/2 tbsp of potato starch or cornstarch in 1/2 cup (125 ml) juice (or water + 1-2 tsp sugar) and bring to the boil.
- Instead of cherries, you can also use any other fruits/berries of choice, f.ex. strawberries, raspberries, blueberries etc.
- Leftovers can be frozen (best when you freeze in slices). When desired, you can defrost slowly in the fridge, then the cake stays nice and creamy.
IF YOU HAVE YOUR PINTEREST, YOU CAN FIND HERE AND POST YOUR FAVORITE PICTURE, IF YOU LIKE!