Vegan Meringue Cheesecake with Red Currants

This Vegan Cheesecake is made with a simple homemade pie crust, creamy filling, red currant berries and topped with a super fluffy Aquafaba meringue! The recipe is egg-free, dairy-free, so delicious, and features a video + tips for making the perfect vegan meringue cheesecake!

Vegan Red Currant Cheesecake with Aquafaba Baiser

Red Currant Cheesecake with Baiser (“Goldtröpfchentorte”) is one of those classic desserts that we love to enjoy traditionally here in Germany when berries are in season. And if you’re one of those lucky people who has an own red currant plant in your garden, it’s always great to have a delicious recipe on hand to use them up!

Besides being super healthy, red currants are rich in vitamin C and antioxidants, these super cute little berries are absolutely perfect for sweet desserts like cheesecake. Since they taste sour rather than sweet, they add a lovely contrast to the sweet filling and vegan meringue. However, if you can’t get any, feel free to use your favorite variety of berries, such as blueberries, raspberries, or strawberries, or simply skip the fruit topping.

A simple, versatile baked Vegan Cheesecake recipe!

Anyway, whether you’re using berries or not, most everyone I know loves my simple vegan cheesecake recipes! You can make the classic recipe with a homemade shortcrust pastry as I did or even keep things easier and use a store-bought pie crust. Alternatively, you could even make a 2-ingredient cookie crust like in this New York Cheesecake. However, just keep in mind that cookie crust cheesecake should be baked in a water bath to ensure even baking as it has no crust on the sides which keeps the hot heat from the filling.

Also, feel free to add the vegan meringue on top of other tangy-sweet recipes such as vegan lemon tart or key lime pie. Since it’s a very versatile recipe, you can adapt it easily to create your own delightful dessert!

Once you know how easy it is to make vegan cheesecake and vegan meringue with Aquafaba, you’ll be making it for every dessert. It’s not only so creamy, light, satisfying and delicious but also looks so elegant – There’s nothing like that beautiful meringue on top!

Which Ingredients do I need for this cheesecake recipe?

You’ll love that this vegan cheesecake recipe requires only a few simple ingredients. It’s made with three components: shortcrust pastry, vegan cheesecake filling, and Aquafaba meringue. Here’s what you need:

Homemade Pie Crust (4 ingredients):

• flour
• vegan butter
• sugar
• baking powder
• + pinch of salt and water (not counted)

Vegan Cheesecake Filling:

• soya quark or silken tofu
• vegan butter
• non-dairy cream or full-fat coconut milk
• sugar
• cornstarch
• vanilla extract
• lemon juice and zest (optional)

Vegan Meringue:

• Aquafaba (the liquid (brine) from a can of chickpeas
• sugar
• cream of tartar
• xanthan gum (as a thickener)

How to make Vegan Meringue Cheesecake

Step 1: Making the Pie Crust

Simply follow the instructions in the recipe card below to make the shortcrust pie dough. Just be sure to use cold vegan butter and cold water or it will be too soft and sticky to work with. You can even make the pie dough ahead, then wrap in cling foil and chill it in the fridge until ready to use. It will harden when chilled and will become softer when you leave it at room temperature.

Step 2: Making the vegan Cheesecake filling

For the cheesecake filling, simply mix together all the ingredients until creamy. Then fill it into the prepared crust, smoothing out evenly. Toss red currants or other berries with a little cornstarch and sugar. Spread over the cheesecake filling and bake.

Step 3: Making the vegan Meringue

Follow the instructions for making vegan meringue as shown in the recipe video. It takes a few minutes of whipping, but it’s definitely worth it! When the meringue is done, spread it over the pre-baked vegan cheesecake with a spoon, creating peaks in the meringue. Then place it back in the oven and bake until the top of the meringue turns golden brown.

Tip: For a more intense browning, use a blow torch to gently brown the top.

Step 4: Chill!

Remove your vegan cheesecake from the oven and set it aside to cool to room temperature. Then transfer to the refrigerator and chill overnight to set completely before serving. I also like to drizzle some drops of agave syrup on top to ensure it looks like the classic German “Goldtröpfchentorte” that everyone loves here!

Tips and Recipe Notes (FAQ)

• Gluten-free: To make the pie crust gluten-free, you can substitute a gluten-free flour blend 1:1. I recommend adding an additional flax-egg or the gluten-free dough may become too crumbly (Flax-Egg: Mix 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly).
• Soya Quark: Use soya quark or creamy blended silken tofu. If using sweetened soya quark, you may need to adjust the amount of sugar to your desired taste.
• Berries: Feel free to use your favorite berries (fresh or frozen) or leave them out completely. Just be sure to toss them with a little bit of flour or cornstarch which helps to absorb their moisture.
• Turmeric: Since this cheesecake is made without eggs, it has less of that typical yellow egg yolk color. You can add a pinch of turmeric or a drop of natural yellow food coloring but that’s just optional.
• Sugar: To make homemade powdered sugar, simply place your favorite type of sugar in a food processor or coffee grinder and process to create a fine sugar. You could even try a sugar substitute to make it sugar-free.
• Storage: The vegan cheesecake can be stored covered in the fridge for up to 4 days but the Aquafaba meringue will probably deflate sooner.

This Vegan Meringue Cheesecake is:

• Vegan (dairy-free, egg-less)
• Can be made gluten-free
• Easy to make
• Creamy, rich and moist
• Light and fluffy
• Fruity
• Perfectly sweet and slightly sour
• Customizable
• Requires only a few pantry staples
• The perfect dessert for a cozy tea or coffee afternoon in summer!
• So delicious!

If you love vegan cheesecake, be sure and try these recipes:

• Mandarin Cheesecake with Streusel
• Blueberry Crumble Cheesecake
• Best Vegan Strawberry Cheesecake
• Vegan Cherry Chocolate Cheesecake
• Vegan New York Cheesecake
• Poppy Seed Crumble Cheesecake
• Best Vegan Chocolate Cheesecake
• Vegan Cherry Crumble Cheesecake
• Baked Cheesecake with Plums 
• Red Currant Cheesecake with Streusel

If you try this vegan meringue cheesecake with red currants, please leave me a comment and rating! Your feedback is always helpful to me and other readers. And if you take a photo of your yummy dessert and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking!

Vegan Cheesecake with Aquafaba Meringue

Author: Bianca Zapatka

This Vegan Cheesecake is made with a simple homemade pie crust, creamy filling, red currant berries and topped with a super fluffy Aquafaba meringue! The recipe is egg-free, dairy-free, so delicious, and features a video + tips for making the perfect vegan meringue cheesecake!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Cake, Dessert

Servings 12 Servings

Calories 256 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Pie Crust:

• 1 ¼ cup all-purpose or light spelt flour or sub gluten-free flour, *see notes 160 g
• 1 tsp baking powder
• 1 pinch of salt
• 5 tbsp sugar 60 g
• ⅓ cup vegan butter cold & cut into small cubes 80 g
• 2 tbsp cold water

Cheesecake Filling:

• 17,6 oz soya quark Alpro Skyr or sub silken tofu (500 g)
• ¼ cup vegan butter melted 60 g
• ¾ cup non-dairy cream or full-fat coconut milk (180 ml)
• ⅓ cup + 1 tbsp sugar 80 g
• 5 tbsp cornstarch 37 g
• 1 tsp vanilla extract
• 1 tbsp lemon juice + a bit of organic zest, optional
• Pinch of turmeric or natural yellow food coloring (optional for „egg yolk color“)

Fruit topping (optional):

• 2 cups red currants or other berries 250 g
• 2 tsp cornstarch or flour
• 2 tsp sugar

Vegan Meringue:

• ½ cup Aquafaba liquid/brine of 1 x 14 oz can of chickpeas, 125 ml
• 1 tsp cream of tartar
• ¾ cup powdered sugar *see notes 80 g
• ½ tsp xanthan gum

Topping (optional)

• 1-2 tsp agave syrup to drizzle

Instructions 

• *Note: I highly recommend watching the recipe video for visual instruction! For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list.
• Preheat the oven to 356°F (180°C). Grease the sides of an 8-inch (20-cm) deep springform pan and line the loose bottom with parchment paper. (Tip: chill the prepared pan in the freezer for a few minutes so the pastry stays cool when you place it into the pan, making it easier to handle).

Pie Crust:

• Mix the flour, baking powder, salt, and sugar in a bowl. Add the diced cold vegan butter and water and quickly mix it into a dough.
• Roll out the dough on a piece of parchment paper with a floured rolling pin. Then gently transfer it in the prepared springform pan and press it firmly on the bottom and sides. Finally, prick the bottom a few times with a fork and put back in the fridge while making the cheesecake filling.

Cheesecake Filling:

• Slowly melt the vegan butter in a small saucepan and let cool slightly.
• Place the soya quark, non-dairy cream, sugar, vanilla extract, and cornstarch in a large mixing bowl and mix with an electric hand mixer until creamy. Then mix in the soft butter and lemon juice.
• Remove the springform pan from the refrigerator. Spread the filling onto the dough and smooth it out evenly.
• Toss the red currants with cornstarch and sugar, then spread on top of the cheesecake filling. Place the cheesecake in the oven on the middle rack and bake for 40 minutes.

Vegan Meringue:

• Around 10 minutes before the baking time is up, start to make the vegan meringue. Strain the liquid from one can of chickpeas into a clean mixing bowl. Use an electric hand or stand mixer and beat the Aquafaba for about 2-3 minutes until fluffy, gradually adding cream of tartar and powdered sugar. (It is very important that the bowl and utensils you're using are completely oil-free, otherwise, it will not work!) When the Aquafaba is frothy, add xanthan gum and continue beating until stiff peaks form, about 3-4 minutes.
• Remove the cheesecake from the oven and carefully spread the whipped Aquafaba on top with a spoon. Place back in the oven and bake for further approx. 15-20 minutes until the top of the meringue is golden brown. Turn off the oven and leave the cheesecake inside for further 10-20 minutes with the oven door cracked. (Optional: For a more intense browning, use a blow torch to gently brown the tops of the meringue).
• Remove from the oven and allow to cool to room temperature in the pan. Then cover the cheesecake loosely with a clean kitchen towel (make sure it doesn't touch the top of the meringue), transfer to the refrigerator and chill overnight to set completely.
• The next day, remove your cheesecake from the pan. Drizzle drops of agave syrup on top as desired. Then slice and enjoy!

Notes

• Gluten-free: To make the pie crust gluten-free, you can substitute a gluten-free flour blend 1:1. I recommend adding an additional flax-egg or the gluten-free dough may become too crumbly (Flax-Egg: Mix 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly).
• Soya Quark: Use soya quark or creamy blended silken tofu. If using sweetened soya quark, you may need to adjust the amount of sugar to your desired taste.
• Berries: Use your favorite berries (fresh or frozen) or leave them out completely. Just be sure to toss them with a little bit of flour or cornstarch which helps to absorb their moisture.
• Turmeric: Since this cheesecake is made without eggs, it has less of that typical yellow egg yolk color. You can add a pinch of turmeric or a drop of natural yellow food coloring but that’s just optional.
• Sugar: To make homemade powdered sugar, simply place your favorite type of sugar in a food processor or coffee grinder and process to create a fine sugar. You can even try a sugar substitute to make it sugar-free.
• Storage: The cheesecake can be stored covered in the fridge for up to 4 days but the meringue may deflate sooner.
• Please read my blog post for further information on this recipe.

Nutritions

Serving: 1Serving | Calories: 256kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 133mg | Potassium: 210mg | Fiber: 1g | Sugar: 22g | Vitamin A: 442IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg

Nutrition is calculated automatically and should be used as estimate.

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