How to Cook Perfect Lilhpster's VEGAN Cherry Cheesecake

Lilhpster's VEGAN Cherry Cheesecake. Great recipe for Lilhpster's VEGAN Cherry Cheesecake. My mom always made this at our family holiday gatherings. My sister and I will protest if we don't have it lol!

This cherry-topped cheesecake is actually a cheeseless cheesecake, prepared with dairy-free cream cheese and dairy-free sour cream in place of traditional ingredients, allowing even the pickiest of eaters to partake in eating this delicious dessert. This Vegan Cherry Cheesecake is a super easy, fool-proof vegan cheesecake that doesn't include any weird ingredients! Vegans and non-vegans will devour it! You can cook Lilhpster's VEGAN Cherry Cheesecake using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Lilhpster's VEGAN Cherry Cheesecake

1. You need of crust.
2. You need 1/2 box of Honey Maid graham crackers.
3. It's 5 tbsp of Earth Balance vegan buttery spread.
4. It's 1/3 cup of sugar.
5. Prepare tbsp of olive oil in a spray can.
6. You need of vegan condensed milk.
7. Prepare 1/4 gallon of vanilla almond milk.
8. Prepare 3/4 cup of sugar.
9. It's dash of sea salt.
10. Prepare of cheesecake.
11. You need 1 of tub (8 oz) GoVeggie or Tofutti vegan cream cheese.
12. Prepare 8 oz of your previously prepared vegan sweetened condensed milk.
13. Prepare 1 tsp of vanilla extract.
14. Prepare 1/3 cup of lemon juice.
15. It's of topping.
16. Prepare 1 of large can of cherry pie filling.

These fudgy vegan cherry cheesecake swirl brownies are easy to make gluten-free and incredibly delicious! They combine amazing swirls of creamy, moist and rich cheesecake with a juicy fruit layer topping between a simple classic chocolate brownie batter, making these bars to your new favorite dessert, whether you're vegan or not! Cheesecake topped with a berry sauce of some kind is one of my favorite things ever. This cake is a very simple version of that, with a creamy raw vegan cheesecake and a simple fruity cherry jam topping.

Lilhpster's VEGAN Cherry Cheesecake instructions

1. Start by preparing your vegan condensed milk...it's best if you can chill it over night before you actually use it in the recipe. Combine the almond milk, sugar, and salt and simmer on medium heat for like 2 hours while whisking frequently. Do this until the consistency is thick and creamy. You'll know it's done when it's boiled down to about half of it's original volume..
2. Remove from heat and chill it in the fridge..
3. Make the crust. Crush the graham crackers until they are ground to crumbs.
4. Melt the vegan butter. Add it to the crackers and the sugar. Stir the mixture.
5. Spray your pie pan lightly with olive oil. Shape your crust to the pie pan by pressing it to the sides and bottom with your fingers. Set aside.
6. Make the cheesecake. Warm the vegan cream cheese in the microwave for a bit so that it is soft..
7. Combine the vegan cream cheese, your previously prepared vegan condensed milk, lemon juice, and vanilla in a mixing bowl..
8. Blend the mixture until its smooth. Poor and spread it over your pie crust. Chill in the fridge for about an hour or so until it sets up and firms a bit..
9. Spread your cherry pie filling over the top.
10. Chill for a bit in the fridge (optional) and enjoy! Watch my whole vegan life at YouTube.com/lilhpster.

For the sauce on top, you've got options here. They have a very neutral flavour, allowing the cherries to shine. Frozen cherries: Using frozen rather than fresh cherries allows you to make this cheesecake year round, even when we are not in cherry season. It saves you from having to do a whole load of cherry. Cherry Cheesecake When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer.

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