Vegan Cheesecake with warm Cherries

Cheesecake has always been one of my favorites. That is why I am very critical when it comes to vegan versions of this cake.

Silken tofu or cashews are usually used as base for vegan cheesecakes but I wanted to try something more light and not too heavy. After trying this one out you will understand why this version of a cheesecake convinced me and why I had to share it with you.

You can replace the cherries with blueberries, raspberries or strawberries.


Vegan Cheesecake with warm Cherries

Vegan Cheesecake with warm Cherries

17. March 2017


  • Dough:
  • 380g flour
  • 200g brown sugar or raw cane sugar
  • 1 pack of baking powder (15gr)
  • 1 pinch of salt
  • 250g of cold vegan butter, cut into small cubes
  • Filling:
  • 1,5 kg of soy yoghurt
  • Lemon zest
  • Lemon Juice (of a half a lemon)
  • 170g vegan butter, melted
  • 2 Pck vanilla pudding powder
  • 150g raw cane sugar or brown sugar
  • Topping:
  • 1 glass of cherries (680g with juice)
  • 60g sugar
  • 2 tablespoons cornstarch mixed with 50 ml of water
  • Step 1 Preheat the oven to 180 ° C.
  • Step 2 Mix the flour with baking powder, salt and sugar in a bowl and add cold pieces of butter.
  • Step 3 Knead with the hands until no more butter is visible.
  • Step 4 Rub a 30cm loaf tin with oil or some butter and spread the dough evenly. Use the fingertips to form an edge. It should be approximately as high as the tin.
  • Step 5 For the filling melt butter and mix with the pudding powder, lemon juice, lemon zest, sugar and soy yoghurt.
  • Step 6 Then pour the filling into tin and bake at 180 C for 45-55 minutes.
  • Step 7 Allow the cake to cool completely and bring the cherries to a boil together with their water about 30 minutes before serving, then add the sugar and starch.
  • Step 8 If desired, the cherry sauce can also be made thicker by simply using a little more starch.

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