I need to preface this post with: this is not a health food. Vegan, yes. Health food, no. But it is delicious. It’s not something you would typically make everyday, but something that will definitely impress non-vegans.
Second, there is a big misconception in vegan cooking and baking that you are required to make everything from scratch. I love cooking from scratch. I love making a cashew base for sweet and savory dishes. However, not everyone has the time, gumption or interest to do that. Veganism has come so far and we finally have amazing products available to us. Many traditional recipes call for store bought items and I don’t think that recipes that use them are any less delicious. They’re honestly more realistic in not scaring people away from cooking and baking vegan. I am a firm supporter of always keeping it real and keeping it easy (at least easy enough for my toddler to let me get through finishing whatever I’m cooking🤪).
This is a dish that I have been incredibly excited to try and veganize. It is very similar to one of my childhood favorites (always made by my sweet Grandma Georgia-Maxine) but I have never had the confidence to make vegan…that is until Kite Hill released their amazing cream cheese. It literally tastes like traditional cream cheese (but without the cholesterol). This sweet and tangy no-bake vegan cheesecake is an incredibly easy dessert to make. With a quick prep and a reputation as a total crowdpleaser, it’s the ideal dish to share at any event.
Like I mentioned, you do need access to a few vegan store-bought items. And if you want to make it a bit healthier you can omit the comstock cherries and use fresh fruits. But I say go big on this one. 😉
No-Bake Vegan Cherry Cheesecake
A sweet and tangy no-bake vegan cheesecake. Easy, quick and a total crowdpleaser.
- 1 package Kite Hill Plain Cream Cheese (8oz)
- 1 container So Delicious Dairy Free Coco Whip (9oz)
- 1 tsp Vanilla
- 2 tbsp Lemon Juice
- 1/4 cup Organic Sugar (using organic ensures that it's vegan)
- 1 can Comstock Cherries
- 1 1/2 packages Graham Crackers (approx. 15 crackers)
- 5 tbsp Melted Vegan Butter (like Earth Balance) If you want to make it even more simple you can use a premade graham cracker crust)
Blend graham crackers in blender until fine crumbs form.
Pour into medium bowl, add melted butter and stir until well combined.
Press mixture into pie pan. If you would like a firm crust, you can throw this in the freezer while you prepare the rest of the ingredients.
Use an electric mixer on medium-high speed to whip the cream cheese and coco whip until blended. Do not overmix.
Beat in lemon juice, vanilla and sugar, scraping the sides of the bowl as necessary.
Pour the filling into crust, cover and refrigerate until firm, about 3 hours. (**If you're in a hurry, freezing the filling for around 1.5 hours can yield similar results)
Once cheesecake is firm, add Comstock Cherries (or desired fruit) and serve immediately or refrigerate. I usually like to refrigerate another 20 minutes, so it's a nice, cold treat.