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!
*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).
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.
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 30 minutes.
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. 25-30 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!
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.