Vegan Cheesecake with Cherries

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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.

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!

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.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.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.

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.

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.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.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.

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.

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.

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.

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.

Vegan cheesecake with cherries

This baked vegan cherry cheesecake with chocolate crust is a delicious refreshing light cake with a wonderfully creamy filling and juicy jelly topping. Freshly chilled from the fridge, it’s a perfect dessert for warm summer days. This cake is easy to make and dairy free.
4.88 from 8 votes
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Course: Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Author: Bianca Zapatka

Ingredients

For the crust:

  • 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

For the filling:

  • 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)

topping:

  • 250 g of cherries pitted (from the glass or fresh) *
  • 1/2 packaging of red cake glaze *
  • pomegranate (optional for garnish)

Instructions

For the crust:

  • 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.

For the filling:

  • 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.
  • Enjoy!

Notes

  • 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!

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.

 

24 Comments

  1. Avatar 11. June 2018 / 13:34

    I’m always impressed by your photography skills, honestly. Your pictures are fabulous Bianca!
    Makes me want to try your recipe as soon as possible! 🙂

    • Bianca Zapatka 12. June 2018 / 18:47

      Thank you so much for your kind comment. It really means a lot to me! So happy that you like my creations ❤️
      Have fun trying the recipe!?
      Much love,
      Bianca

  2. Avatar
    Sabina
    22. June 2018 / 15:01

    Your pictures are incredibly beautiful!

  3. Avatar
    Emmelie Petersen
    28. June 2018 / 10:27

    If you were to substitute the pudding mix with cornstarch and vanilla, how much cornstarch would 1/2 a packet of vanilla pudding powder equal? 50 grams?
    Keep up the good work!

    • Bianca Zapatka 28. June 2018 / 19:07

      Hi Emmelie,
      So glad that you like my work! 🙂
      1 package pudding powder is usually about 40 grams. So 1/2 Package would be approx. 20 grams 🙂
      Much love,
      Bianca ❤️

  4. Avatar 15. July 2018 / 21:07

    Loved this cheesecake. So easy to make!

    • Bianca Zapatka 16. July 2018 / 13:02

      Hi Susan,
      So glad that you liked the recipe.
      Thanks for your feedback!😊
      Much Love,
      Bianca ❤️

  5. Avatar
    Anna
    28. September 2018 / 13:25

    I just tried this cheesecake and it tastes delicious… But not so beautiful as yours 😅
    I used Heidelbeeren Soya Yogurt instead of the Natur one and put some jam as top 😍
    Thank you so much for your recipe 😘

    • Bianca Zapatka 28. September 2018 / 18:23

      Hi Anna,
      Thank you for your feedback.
      So glad that you liked the recipe! 😊
      I‘m sure your cake looks amazing 😍
      Much love,
      Bianca ❤️

  6. Avatar
    Mary
    8. December 2018 / 19:27

    1/2 packaging of vanilla pudding powder (alternatively corn starch + 1/2 tsp vanilla)

    We do not have this product in my country. Can you please advise the amount of cornstarch? I don’t know what “1/2 packaging” means.

    • Bianca Zapatka 9. December 2018 / 10:08

      Hi Mary,
      1/2 packaging of vanilla pudding powder means 20 grams of cornstarch + approx. 1/2 tsp vanilla extract.
      Lots of love,
      Bianca ❤️

  7. Avatar
    Ellie
    19. December 2018 / 12:35

    I’ve tried making vegan cheesecake before and it was nothing like real cheesecake so I was blown away by this recipe! It’s so creamy and delicious and my family couldn’t believe it was vegan 😍

    • Bianca Zapatka 19. December 2018 / 13:21

      Hi Ellie,
      So glad that you liked it!
      Thank you for your positive feedback!😊
      Lots of love,
      Bianca ❤️

    • Avatar
      Olivia
      16. March 2019 / 15:15

      Is it possible to omit the butter in the filling?

      • Bianca Zapatka 16. March 2019 / 20:25

        You could try it, but I guess the filling will be probably too runny and it won’t be so creamy.

        • Avatar
          Olivia
          21. March 2019 / 22:08

          Is there a substitute you’d suggest? And thanks! I adore your recipes.

          • Bianca Zapatka 23. March 2019 / 20:16

            You could add coconut cream or coconut butter instead.:)

  8. Avatar
    Elzabe
    24. December 2018 / 11:17

    Hi, I am baking your cake today. When you say 1/2 pudding powder, how many grams is the total?

    • Bianca Zapatka 26. December 2018 / 12:44

      Hi Elzabe,
      I mentioned that in the recipe notes. It’s 20 Grams. Enjoy your Christmas holidays.
      Lots of love,
      Bianca ❤️

  9. Avatar
    Kris
    10. February 2019 / 10:08

    Made this cake for my sister’s B-day. Did everything according to the recipe, but replaced the cherry topping with a dutch monchou cherry topping. Everyone loved it. ❤

    • Bianca Zapatka 10. February 2019 / 19:56

      So glad that you liked it! 🙂
      Happy belated birthday to your sister!
      Thank you <3

  10. Avatar
    Kiana
    10. March 2019 / 23:41

    Made the cake for my fam today and they loved it! Can’t believe it’s vegan! So happy about your awesome recipes! definitely won‘t be the last one I made 🙂

    • Bianca Zapatka 11. March 2019 / 19:51

      So glad to read that! 🙂
      Thank you so much!
      Lots of love,
      Bianca <3

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