Vegan Cherry Cheesecake
A vegan, dairy-free, and egg-free cheesecake features a baked graham cracker crust and a cherry topping.
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Instructions
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Preheat the oven to 350 F. Grease a 9-inch springform pan with dairy-free margarine.
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Combine graham cracker crumbs and sugar, then mix in melted dairy-free margarine.
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Press the mixture into the pan, covering the bottom and 2 inches up the sides. Bake for 5 minutes, then cool on a wire rack.
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Beat dairy-free cream cheese in a large bowl until smooth. Incorporate sugar, beating for 2-3 minutes.
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Add egg replacer, then 1/3 cup dairy-free sour cream and vanilla extract, beating well and scraping down sides.
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Pour the filling into the crust and bake for 1 to 1 hour and 10 minutes, until the top is lightly browned.
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If cracks appear, spread dairy-free sour cream over the surface.
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Cool the cheesecake on a wire rack for 1-2 hours, then chill in the refrigerator for at least 2 hours.
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Top with canned cherry pie filling and refrigerate for an additional hour before serving.