If you’ve been searching for a dessert that’s indulgent, creamy, and 100% plant-based, then this Baked Vegan Cheesecake with Cherry Compote Recipe is your new best friend. Imagine a luscious, melt-in-your-mouth vegan cheesecake with a velvety filling made from soaked cashews and silky soy yogurt, resting atop a buttery, golden crust. All of it perfectly complemented by a vibrant, sweet-tart cherry compote that brings just the right pop of color and flavor. Whether you’re vegan, dairy-free, or just a cheesecake lover wanting to try something different, this recipe is a guaranteed crowd-pleaser and one that I’m absolutely excited to share with you today!
Ingredients You’ll Need
The beauty of this Baked Vegan Cheesecake with Cherry Compote Recipe lies in its simple and wholesome ingredients. Each element is carefully chosen to deliver a creamy texture, balanced sweetness, and that irresistible tang from the lemon and cherries.
- Flour: Provides the sturdy backbone for the crust, giving it that perfect golden crunch.
- Vegan butter: Adds richness and a subtle hint of dairy-free creaminess to the crust.
- Brown sugar: Delivers a warm, caramel-like sweetness, enhancing the crust’s flavor.
- Soy milk: Helps bind the crust ingredients together without overpowering the taste.
- Vanilla extract: Infuses both the crust and filling with a fragrant, comforting aroma.
- Cashews: Soaked to soften and blended into a silky component of the filling, mimicking cream cheese texture.
- Vegan vanilla Greek soy yogurt: Creates a tangy yet luscious body for the cheesecake’s filling.
- Pure maple syrup: Adds natural sweetness with a delicate maple flavor that is not too overpowering.
- Lemon juice and zest: Brightens the filling and balances the sweetness with zesty freshness.
- Apple cider vinegar: Enhances the tang and helps with the cheesecake’s rise and lightness.
- Salt: A pinch to round out the flavors and intensify sweetness.
- Cornstarch: Acts as a thickening agent to help the filling set up beautifully.
- Aquafaba: Whipped to airy perfection, it’s the secret that whips the cheesecake into a dreamy, fluffy texture.
- Baking powder: Adds a gentle lift for a soft and light bite.
- Frozen cherries: The star of the compote, lending juicy bursts of color and sweetness.
- Caster sugar (or maple syrup): Sweetens the cherry compote just enough without it being cloying.
How to Make Baked Vegan Cheesecake with Cherry Compote Recipe
Step 1: Prepare and Bake the Crust
Begin by preheating your oven to 170°C (fan) or 190°C (conventional). The crust is where the magic foundation begins. Combine flour, vegan butter, brown sugar, soy milk, and vanilla extract in a food processor and blend until a soft dough forms. Press this dough firmly into the base and slightly up the sides of a 9.5-inch springform tin, creating a consistent layer that will hold all that creamy filling. Bake the crust for 15 to 18 minutes, just until it starts to turn a lovely golden hue. This will offer a subtle crunch while maintaining a tender bite.
Step 2: Blend the Creamy Filling
While the crust is baking, soak your cashews well ahead of time and drain them. Into your blender add the soaked cashews, vegan soy yogurt, maple syrup, lemon juice, apple cider vinegar, lemon zest, salt, and cornstarch. Blitz everything until you achieve a silky smooth texture that’s impossible not to love. This creamy base is the heart of the cheesecake, packing rich flavor and the perfect tang.
Step 3: Whip the Aquafaba
In a separate bowl, using a handheld electric whisk, beat the aquafaba for approximately 5 minutes until it forms stiff, glossy peaks—this step is crucial for adding lightness and an ethereal quality to your cheesecake. The aquafaba acts as a fantastic vegan substitute for egg whites, contributing to the cake’s slight jiggle and fluffy texture.
Step 4: Combine and Bake the Cheesecake
Gently fold the whipped aquafaba into the cashew mixture in three incremental additions. Take your time with this step; over-mixing will deflate the foam and sacrifice the airy texture. Once combined, pour the batter over the pre-baked crust. Place the cheesecake in the oven for 40 to 45 minutes or until the top gains a gentle golden tint and the center has a slight wobble when moved. Remove from the oven but leave the cake in its tin to cool for at least an hour—this slow cooling helps the structure set.
Step 5: Chill the Cheesecake
After the hour on the counter, carefully remove the cheesecake from the tin and refrigerate it for a minimum of 2 hours; overnight is even better. This chilling step lets the flavors marry beautifully while firming up the texture so every bite cuts cleanly.
Step 6: Make the Cherry Compote
To prepare the luscious cherry compote, simmer frozen cherries, sugar, and lemon juice in a saucepan over low to medium heat for 10 to 15 minutes. When the cherries have softened and released their juices, strain the mixture to separate the liquid. Whisk cornstarch into the strained juice and return it to the heat, simmering while stirring until it thickens into a glossy sauce. Combine the sauce with the cherries and allow the compote to cool to room temperature for about an hour. This syrupy topping adds the ultimate finishing touch to your cheesecake, balancing creamy richness with fresh fruit brightness.
How to Serve Baked Vegan Cheesecake with Cherry Compote Recipe
Garnishes
Why stop at just cherry compote? Try sprinkling toasted almond flakes or crushed pistachios for crunch or a few fresh mint leaves for a dash of refreshing green. A light dusting of powdered sugar over the cherries can create a gorgeous frosted effect that makes each slice look irresistible.
Side Dishes
Serve this cheesecake alongside a scoop of vegan vanilla ice cream, or a dollop of coconut whipped cream for extra indulgence. If you want to add another layer of flavor, a cup of freshly brewed coffee or decadent hot chocolate pairs perfectly with the tangy cherry topping and creamy cake.
Creative Ways to Present
For a stunning presentation at gatherings or dinner parties, slice the cheesecake into neat wedges and drizzle a little extra cherry compote on each plate. Alternatively, serve mini versions in individual glass jars, layering cheesecake and compote to create a pretty parfait effect. Presentation makes the eating experience even more special!
Make Ahead and Storage
Storing Leftovers
Once your cheesecake has been enjoyed but there are leftovers, keep it covered tightly in the refrigerator. It will stay fresh and moist for up to three days, giving you plenty of time for second helpings or sharing with friends and family.
Freezing
This Baked Vegan Cheesecake with Cherry Compote Recipe freezes beautifully. Wrap it securely in plastic wrap and aluminum foil before placing it in the freezer. When stored this way, it can last for up to two months without losing texture or flavor. Just thaw it in the fridge overnight before serving.
Reheating
Reheating cheesecake is best avoided, as it is delicious cold or at room temperature. If you prefer it slightly warmer, allow it to sit out for about 15 to 20 minutes to lose chill naturally, preserving the original texture while enhancing the flavors.
FAQs
Can I use nuts other than cashews for the cheesecake filling?
Cashews are ideal because they blend into the creamiest texture, but soaked almonds or macadamia nuts can work as alternatives with a slightly different flavor profile. Just make sure to soak them long enough for smooth blending.
What can I substitute if I don’t have aquafaba?
Aquafaba is a great vegan egg white replacement, but if you can’t find it, try using a commercial egg replacer or aquafaba powder. Another option is to skip it, though the cheesecake may be denser.
Is the vanilla soy yogurt essential? Can I use plain yogurt?
You can use plain vegan soy yogurt and add 2 teaspoons of vanilla extract to mimic the flavor of vanilla yogurt. This keeps the filling aromatic without complicating the ingredient list.
Can I use fresh cherries for the compote instead of frozen?
Absolutely! Fresh cherries work wonderfully and might even yield a more vibrant compote. Just pit and chop them before cooking, and adjust the sugar to taste depending on their sweetness.
How do I prevent the crust from getting soggy?
Baking the crust first before adding the filling ensures it won’t soak up moisture and get soggy. Also, pressing the dough firmly and creating a raised edge helps contain the filling and keeps things crisp.
Final Thoughts
I genuinely hope you find as much joy in making and eating this Baked Vegan Cheesecake with Cherry Compote Recipe as I do. It’s a dessert that feels indulgent without the guilt, bursting with flavor and texture that delights every sense. Give it a go, share it with loved ones, and watch it become your new favorite treat, just as it has become mine!
Print
Baked Vegan Cheesecake with Cherry Compote Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This baked vegan cheesecake features a creamy, cashew-based filling with vegan yogurt, sweetened naturally and baked atop a buttery vegan crust. Topped with a luscious cherry compote, this dessert combines rich textures with fruity zest, perfect for a dairy-free, plant-based treat.
Ingredients
Crust
- 300 g plain flour
- 150 g vegan butter (room temperature, cut into small chunks)
- 70 g brown sugar
- 1 tablespoon soy milk
- 1 teaspoon vanilla extract
Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 600 g vegan vanilla Greek soy yogurt (or vegan plain soy yogurt with 2 tsp vanilla extract)
- 118 ml pure maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- 40 g cornstarch
- 80 g aquafaba (chickpea brine, whipped)
- 1 ½ teaspoons baking powder
Cherry Compote
- 550 g frozen cherries (or frozen berries of choice)
- 60 g caster sugar (or maple syrup)
- 1 teaspoon lemon juice
- ½ tablespoon cornstarch
Instructions
- Preheat oven: Set your oven to 170°C (340°F) if using a fan oven or 190°C (375°F) for a conventional oven to get it ready for baking the crust and filling.
- Make crust dough: Line a 9.5-inch springform cake tin with parchment paper on the base and sides. Combine plain flour, vegan butter, brown sugar, soy milk, and vanilla extract in a food processor and blend for about a minute until a dough forms.
- Form and bake crust: Press the dough evenly into the base and about 2 inches up the sides of the prepared cake tin. Bake in the preheated oven for 15-18 minutes until the crust begins to brown lightly.
- Prepare filling base: While the crust bakes, place soaked cashews, vegan yogurt, maple syrup, lemon juice, apple cider vinegar, lemon zest, salt, and cornstarch into a blender. Blend until the mixture is completely smooth and creamy. Transfer this to a large bowl and mix in the baking powder with a whisk.
- Whip aquafaba: In a medium bowl, whip the aquafaba using a hand-held electric whisk for about 5 minutes, or until stiff peaks form and it looks foamy and firm.
- Fold aquafaba into filling: Gently fold one-third of the whipped aquafaba into the cheesecake batter using a spatula, being careful not to over-mix. Repeat with the remaining aquafaba in two more increments until fully combined.
- Bake cheesecake: Pour the combined batter into the cake tin over the baked crust. Bake in the oven for 40-45 minutes, until the top is slightly browned and the cake is mostly firm but still slightly jiggly in the center. Remove from oven and allow it to cool in the tin for at least one hour.
- Chill cheesecake: Once at room temperature, carefully remove the cheesecake from the tin and refrigerate for at least 2 hours or preferably overnight to let it set fully.
- Make cherry compote: Combine frozen cherries, caster sugar, and lemon juice in a saucepan over low to medium heat. Cook for 10-15 minutes until the cherries release their juices and start to soften.
- Thicken compote juice: Strain the cherries, reserving the juice in a bowl. Whisk cornstarch into the juice until smooth. Return the juice mixture to medium-high heat and simmer for 5 minutes, whisking constantly until it thickens slightly. Pour thickened juice back over the cherries, stir gently and allow the compote to cool to room temperature for about an hour.
- Serve: Slice the chilled cheesecake and top each serving with a generous amount of cherry compote for a fruity finish.
- Storage: Store any leftovers covered in the refrigerator and consume within 3 days to maintain freshness.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a creamy, smooth filling texture.
- Aquafaba is the liquid from canned chickpeas; whipping it mimics egg whites for vegan recipes.
- You can substitute frozen cherries with any frozen berries of your choice.
- Using vegan vanilla Greek-style yogurt adds creaminess and flavor, but plain soy yogurt with added vanilla extract works well too.
- Ensure you do not overmix the aquafaba into the batter to keep the cheesecake light and airy.
