Vegan Cherry Cheesecake

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This is one of my favorite desserts and I hope you enjoy it too! It is so easy to throw together and if you don’t have time to bake it, or it’s the middle of the summer, simply eat the filling as a nice sweet cherry pudding!

Watch the video to see the simple process and find the full recipe below.

Vegan Cherry Cheesecake
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Vegan Cherry Cheesecake

Servings

8-12

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Crust

  • 1 package roasted chestnuts (about 5.2 ounces)

  • 6 medjool dates (or about 10 to 12 deglet dates) roughly chopped

  • Heaping ½ cup rolled oats

  • ½ teaspoon cinnamon

  • 1 tablespoon carob powder or cocoa powder

  • Filling

  • 2 boxes silken tofu (about 24 ounces total)

  • 3 cups frozen dark sweet cherries (sliced in half to check for pits and to help the food processor)*

  • 2 teaspoons vanilla powder

  • 2 teaspoons cinnamon

  • 3 or 4 tablespoons date syrup or date sugar (adjust to your taste)

Directions

  • Crust
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the crust ingredients to a food processor. Blend until a crumbly mixture forms (about 30 seconds). The mixture should stick together when you squeeze it between your fingers.
  • Dump the blended mixture into a 9-inch pie dish. Press firmly to create your crust. You can use your fingers or the bottom of a small flat measuring cup or similar item. You can press the crust evenly all the way across, or create a small lip around the edges by pressing it up the sides a bit.
  • Put the crust in the preheated oven while you prepare the filling. About 5 to 10 minutes.
  • Filling
  • Using the same food processor, add the silken tofu. Be careful to open over the sink or a bowl so you do not add extra liquid to the food processor. You can gently press the tofu by wrapping it in a clean towl to remove excess moisture, but this is optional.
  • Add the remaining ingredients and blend until a smooth, uniform, pudding-like consistency is achieved. You may need to stop and scrape down the sides several times.
  • Carefully remove your crust from the oven and add the filling on top.* Spread the filling evenly.
  • Put it back in the oven and bake for about 30 minutes. The filling will turn from the silky pudding to a firm but still soft, cheesecake-like texture.
  • For best results allow the cheesecake to cool and then chill completely before serving.*

Notes

  • Feel free to experiment with different fruits. I think blueberries, raspberries, and strawberries would also be excellent choices. But you could even try mango, peaches, or anything else that sounds good to you!
  • You don’t have to bake the filling. For a cool summer treat, bake the crust and then let it cool completely. Then add the filling and enjoy! You can also skip the crust altogether and simply eat the filling like pudding!
  • This dessert can also be frozen either baked or unbaked, but beware that the crust may become a little soggy once defrosted. My favorite way to eat this is to freeze the baked version and eat it while still slightly frozen!