Vegan Cheesecake with Chocolate Crust and Cherries

Cheesecake is one of those cakes I could always eat. I just love the rich creaminess and that it is so versatile. Think fresh berries in summer or juicy plums in autumn! This wonderful cheesecake is creamy, has a delicious chocolate crust and is topped with cherries. YUMMY!

The Recipe

Vegan cheesecake with chocolate crust and cherries

Ingredients

For the crust

1 cup / 150 g all-purpose flour

1/4 cup / 55 g sugar

1/2 teaspoon baking powder

1/4 cup / 20 g dark baking cocoa powder

6 tablespoons / 80 g vegan butter

4 tablespoons plant-based milk (I used oat milk)

For the filling

21.2 ounces / 600 g vegan sweetened soy vanilla yogurt

8.8 ounces / 250 g vegan sour cream

1/2 cup / 100 g sugar

1.4 / 40 g vegan butter

1/4 cup / 30 g cornstarch


7 ounces / 200 g sour cherries from glas, drained (sub in thawed cherries or fresh cherries in summer)

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine four, sugar, baking powder, cocoa powder, butter and milk and knead by hand until smooth.

3. Line an 8-inch baking pan with parchment paper. Add 2/3 of the dough into the pan and press with hands so that you get a crust.

4. For the filling combine all ingredients (except the cherries) and mix until smooth. Pour the filling into the cake. Cut the sides of the cake with a knife so that they are even. Add the cherries on top of the cake. Crumble remaining dough on the cake.

5. Bake for about 1 hour. Allow cake to cool down completely and put for at least an hour into the fridge. ENJOY!