A vegan cherry cheesecake recipe combines dairy-free cream cheese, sour cream, soy margarine, vegan whipped cream and an egg substitute. Other ingredients include sugar, vanilla extract, graham cracker crumbs and cherry pie topping.
Prepare a vegan cheesecake by making a crust out of 1 1/4 cup of dairy-free graham cracker crumbs, 1/4 cup of white sugar and 5 tablespoons of melted soy margarine. Mix the ingredients together, and press the crust into a greased spring-form pan. Bake the crust for five minutes at 350 degrees Fahrenheit, remove it, and let it cool thoroughly.
While the crust cools, beat 4 8-ounce packages of dairy-free cream cheese until the mixture is fluffy. Mix in 1 1/4 cups of white granulated sugar. Gradually add in egg substitute equivalent to 4 eggs. Add in 1/3 cup of dairy-free sour cream and 1 teaspoon of vanilla extract. Pour the cheesecake filling onto the cooled crust, and bake it for 60 to 70 minutes.
Once the top of the cake browns, transfer it to a rack, and spread a thin layer of dairy-free sour cream on top. Allow the cake to cool for up to two hours before chilling it in a refrigerator for another two hours. Top the cake with freshly whipped vegan cream and cherry pie filling.