Chocolate Cherry Vegan Cheesecake
Prep time
Cook time
Total time
This decadent dessert is irresistibly delicious and a perfect ending to a special meal. The recipe is from Party Vegan by Robin Robertson © 2010 John Wiley and Sons.
Serves: 6 servings
  • 3 tablespoons dairy-free margarine (such as Earth Balance)
  • 1 cup chocolate cookie crumbs (can use gluten-free cookie crumbs)
  • ⅔ cup dairy-free semi-sweet chocolate chips
  • 2 (8-ounce) containers dairy-free cream cheese alternative, at room temperature
  • ¾ cup sugar
  • ¼ cup dairy-free milk beverage
  • 1 teaspoon pure vanilla extract
  • ⅓ cup fruit-sweetened cherry jam
  • 6 fresh ripe cherries, pitted
  • ¼ cup toasted sliced almonds
  • Dairy-free chocolate curls (optional)
  1. Preheat the oven to 350°F and lightly grease the bottom and sides of a 7-inch springform pan.
  2. Melt the margarine in a small saucepan.
  3. Place the cookie crumbs in the prepared springform pan and drizzle in as much of the melted margarine as needed to moisten the crumbs, mixing with a fork to combine. Press the crumb mixture into bottom and sides of pan.
  4. Melt the chocolate in a double-boiler or microwave and keep warm.
  5. In a food processor, combine the cream cheese alternative, sugar, milk beverage, and vanilla, and blend until smooth. Add the chocolate and blend until smooth.
  6. Scrape the batter into the prepared crust and spread it evenly.
  7. Bake until firm, about 40 minutes. Turn off the oven and let the cake remain in the oven for 10 minutes.
  8. Remove the cake from the oven and cool on a wire rack. Refrigerate several hours to chill completely.
  9. When ready to serve, place the cherry jam in a small bowl and stir briskly until smooth. Spread the jam thinly over the top of the cheesecake.
  10. Arrange the fresh cherries on top around the outer edge and sprinkle the toasted almonds in the center. Top with chocolate curls, if using.
Recipe by Go Dairy Free at