Easy Cherry Cheesecake Recipe

Easy Cherry Cheesecake Recipe

Take a bite out of this delicious and decadent Cherry Cheesecake Recipe. It’s made with minimal ingredients, but tons of flavor!

Course: Dessert
Cuisine: American
Keyword: Vegan Cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 14
Calories: 266kcal

Ingredients

GRAHAM CRACKER CRUST
1½ cups of Graham Crackers 1 packet
2 tablespoons of coconut oil

VEGAN CHEESECAKE FILLING
½ cup of raw cashews
15 oz of full-fat coconut milk
2 8 oz of containers vegan cream cheese (I used Tofutti’s)
1 cup of granulated sugar
2 tablespoons of cornstarch
¼ cup of all-purpose flour
1 tablespoon of vanilla

CHERRY SAUCE
16 ounces of cherries (frozen or fresh, pitted)
1/2 cup of granulated sugar
1/2 cup of water
1 tablespoon of cornstarch
1 tablespoon of lemon juice (fresh)

Instructions

FOR THE GRAHAM CRACKER CRUST

1. In a food processor, put the graham crackers and pulse till they resemble coarse crumbly flour. Add the coconut oil, and pulse to mix for another second or two.

2. Into a 9′′ springform pan, press the crumb crust. Distribute a little on the sides of the pan evenly across the bottom and up. Just set aside.

FOR THE VEGAN CHEESECAKE FILLING:

1. In a food processor, put the raw cashews and the coconut milk. For the crust, feel free to use the same one you used. To break down the cashews, pulse the food processor over several seconds.

2. Open the lid and stir down any ingredients that may have reached the top of the bowl. Pulse for a few seconds, till smooth and creamy, for up to a minute. Add the cream cheese vegan and pulse again till smooth and creamy again.

3. Sugar, corn starch, flour, and vanilla are then added. Pulse and you’ll have a nice, creamy mixture for several seconds, up to a minute.

4. After you let the filling settle for a few minutes, turn your oven to 350F. Pour the cheesecake filling into the prepared crust once the oven is ready.

5. Wrap the bottom of the pan in aluminum foil, making sure the bottom half of the pan is covered. Put this in a roasting pan and pour around the bottom of the pan with hot water. This is a bath of water and in the center, it will prevent the cheesecake from cracking.

6. Turn off the oven and leave the cheesecake in the oven for up to another hour (or till it is cooled). Bake your cheesecake for 60 min.

7. Remove from the oven and allow to cool in the fridge before placing. I suggest that you cool the cheesecake for at least four hours (or a full day before slicing and serving it).

FOR THE CHERRY SAUCE

1. Bring the cherries, sugar, and water to a boil over medium-high heat in a medium saucepan, stirring often. In a small bowl, stir the lemon juice and cornstarch together till smooth.

2. Whisk it in the mixture of the boiling cherry. Return to a boil, constantly stirring. You wouldn’t want to scorch the bottom with this sauce.

3. Cook till the liquid thickens, which should take an additional 1 minute to cook. From the heat and taste, remove the pot. Depending on your personal preference, you could even add a little extra sugar or lemon juice if required at this point.

4. Serve over the cheesecake and let the sauce cool to room temperature.

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