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.