Recipe: Appetizing Lilhpster's VEGAN Cherry Cheesecake

Lilhpster's VEGAN Cherry Cheesecake. Spread veganaise on the first bread slice. Add tomatoes, relish, and mustard and top with the second piece of bread. I've made this Vegan Cherry Cheesecake several times now and nobody even noticed it was vegan.

Open for the recipe to this easy, delicious, no bake, healthy, raw, vegan cheesecake! This vegan version of an all time favorite dessert will have you coming back for seconds. Invert onto a plate, and then invert again onto a serving platter. You can cook Lilhpster's VEGAN Cherry Cheesecake using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lilhpster's VEGAN Cherry Cheesecake

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

Pour cherry pie filling over the top, and serve. The only difference I noticed compared to non-vegan cheesecake is that this one is rich but not too. This baked vegan cheesecake with cherries is a delicious chocolate cake with a creamy filling and juicy topping. It's easy to make and dairy-free.

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.

Vegan cherry cheesecake with a juicy topping. These delicious fresh red cherries have really caught my attention right now. A deliciously creamy raw vegan cheesecake with a cherry topping. 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.