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.
4.84 from 6 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


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)


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


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!


  • 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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!