A Very Cheery Cherry Cheesecake

It’s that time of year! Cherry season is finally upon us, if you are lucky enough to have a cherry tree in your backyard then you can go and pick some nice ripe ones for this delicious cherry cheesecake recipe. If you don’t have one (which is most of us) then you can head to your local farmer’s market or grocery store to pick up a nice carton of their juicy berries. They make the BEST topping for a classic cheesecake when made just right. Naturally, we are going to help you with the ‘just right’ part. Oh, and did we mention it’s actually vegan so all diets can eat it?

24 Ounces of Vegan Cream Cheese
2 Cups of Vegan Plain Yogurt (almond, soy, etc.)
2 ½ Teaspoons of Pure Vanilla Extract
1 Tablespoon of Lemon Juice
½ Cup of Sugar or Maple Syrup
2 More Tablespoons of Sugar (set aside)
4 Teaspoons of Cornstarch
Fresh Cherries


First up you will need to make the crust for this cheesecake or alternatively, you can buy one depending on your dietary needs. Buying a crust will make the whole cheesecake making the process a lot quicker. Once you have decided on your crust you will need to preheat the oven to 350 degrees Fahrenheit. Once the oven is heating you can prepare a springform cake pan. Your crust of choice will need to be pushed into the bottom to form a sturdy base for this delightful confection.

A Very Cheery Cherry Cheesecake

Then, choose any baking pan and will it to the middle point with water. Place the pan in the oven on the lowest rack as this will work to create a nice humid environment for the cheesecake. Now remove the cream cheese from the refrigerator and let it come to room temperature. It will need to be soft in order to combine it with the other ingredients. Select either a mixer or a food processor and put all of the ingredients inside including the warm cream cheese. Beat or mix everything together until it has a smooth creamy consistency. Nobody likes lumps in their cake. Lastly, pour the mixture on top of the prepared cake crust. You will want to place the prepared cake tin on the middle rack above the one with the pan filled with water.

Let it bake for approximately 30 minutes and never crack the oven door open. You need to let the moisture help it bake. Then, turn the oven off and leave the cake inside for an additional five minutes before removing it. The cheesecake must then sit on the counter for 20 minutes cooling before it is placed in the fridge to set some more. Then top it with some fresh cherries and it is ready to go. It is best to let it be in the fridge overnight to ensure its perfection!