Get ready to fall in love with this luscious Baked Vegan Cheesecake with Cherry Compote Recipe that perfectly balances creamy, tangy, and sweet flavors. It’s a delightful treat that welcomes everyone to the vegan party without sacrificing that classic cheesecake richness you crave. From the crisp, buttery crust to the smooth, velvety filling and the vibrant cherry compote topping, this dessert brings a burst of color and flavor to any table. Whether you’re vegan or simply cheesecake-curious, this recipe is guaranteed to become a beloved staple in your kitchen collection.
Ingredients You’ll Need
The magic of this Baked Vegan Cheesecake with Cherry Compote Recipe comes from a handful of simple, yet essential ingredients. Each one plays a vital role in crafting the perfect texture, tang, and sweetness that make this cheesecake unforgettable.
- Flour: The base for our crust, providing structure and that satisfying crumb.
- Vegan butter: Adds richness and helps bind the crust with perfect flakiness.
- Brown sugar: Gives a subtle caramel sweetness that enhances the crust’s depth.
- Soy milk: Moistens the dough gently while keeping it dairy-free.
- Vanilla extract: Infuses both crust and filling with warm, fragrant sweetness.
- Cashews: Soaked and blended to create the creamy, dreamy cheesecake filling.
- Vegan vanilla Greek soy yogurt: Delivers tanginess while keeping the filling light and luscious.
- Maple syrup: A natural sweetener that adds subtle complexity without overpowering.
- Lemon juice and zest: Brighten the filling with refreshing citrus notes.
- Apple cider vinegar: Helps balance flavors and enhance the cheesecake’s texture.
- Salt: Enhances all the sweet and tangy flavors to perfection.
- Cornstarch: The secret to that thick, sliceable filling everybody loves.
- Aquafaba: Whipped to airy perfection to lighten the cheesecake for a smooth finish.
- Baking powder: Provides a gentle lift to keep the texture just right.
- Frozen cherries: The star of the compote, bursting with juicy vibrancy.
- Caster sugar: Sweetens the compote delicately without masking the cherry flavor.
How to Make Baked Vegan Cheesecake with Cherry Compote Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 170°C (340°F) if you’re using a fan oven, or 190°C (375°F) for a conventional oven. Line a 9.5-inch springform pan with parchment paper on the bottom and sides. This step ensures a smooth release later and protects the crust from sticking.
Step 2: Make and Bake the Crust
In a food processor, blend the flour, vegan butter, brown sugar, soy milk, and vanilla extract until the dough comes together smoothly. Press this mixture firmly into the base and up the sides of your lined cake tin, creating an even crust. Bake for 15–18 minutes until it’s lightly golden and fragrant. This crust offers a crisp, buttery contrast to the creamy filling that’s utterly irresistible.
Step 3: Blend the Cheesecake Filling
While your crust is baking, combine soaked cashews, vegan vanilla Greek soy yogurt, pure maple syrup, lemon juice and zest, apple cider vinegar, salt, and cornstarch in a blender. Puree until the mixture is perfectly smooth and silky. Transfer this to a large bowl and whisk in the baking powder gently. This luscious filling is the heart of your Baked Vegan Cheesecake with Cherry Compote Recipe, rich yet light, with just the right tang.
Step 4: Whip the Aquafaba
Using a hand mixer, beat the aquafaba for about five minutes until it holds stiff, fluffy peaks. This natural egg white substitute will lighten the dense filling, giving your cheesecake that wonderfully airy texture without compromising on creaminess.
Step 5: Fold and Combine
Carefully fold the whipped aquafaba into the cheesecake batter in thirds. Take your time with this step to keep as much air in the mixture as possible. The resulting batter should be light and airy, promising a delightful bite.
Step 6: Bake the Cheesecake
Pour the filling over your pre-baked crust and smooth the top gently. Bake for 40 to 45 minutes until the edges set and the surface turns just a touch golden. The center should still have a subtle jiggle, indicating a perfectly creamy texture. Leave the cheesecake in the tin to cool completely over about an hour before chilling it in the fridge for at least two hours or overnight.
Step 7: Prepare the Cherry Compote
While the cheesecake chills, simmer frozen cherries with caster sugar and lemon juice over medium heat for 10–15 minutes until the fruit releases its luscious juice. Strain the mixture to separate juice from cherries, whisk cornstarch into the juice, then return it to heat until thickened. Toss the thickened juice back with the cherries and let the compote cool at room temperature. This compote injects a lovely tangy sweetness that contrasts beautifully with the creamy cheesecake.
How to Serve Baked Vegan Cheesecake with Cherry Compote Recipe
Garnishes
For an extra touch of elegance and texture, sprinkle shaved dark vegan chocolate, toasted nuts like almonds or walnuts, or a fresh mint sprig over the cherry compote. These simple garnishes elevate each slice and complement the flavors marvelously.
Side Dishes
This cheesecake shines best as a starring dessert but pairs wonderfully with light, refreshing sides such as a citrusy green salad or a cup of vibrant herbal tea. The contrast between fresh and rich balances your palate perfectly after indulgence.
Creative Ways to Present
For a fun twist, serve individual mini cheesecakes in glass jars topped with cherry compote and garnishes. Alternatively, create a dessert board featuring slices of the cheesecake alongside fresh cherries, vegan whipped cream, and biscuits for a visually stunning and interactive treat.
Make Ahead and Storage
Storing Leftovers
Once cooled and covered tightly with plastic wrap or an airtight container, your cheesecake will keep beautifully in the refrigerator for up to 4 days. This allows the flavors to meld even more, sometimes making each slice taste better the next day.
Freezing
You can freeze your Baked Vegan Cheesecake with Cherry Compote Recipe wrapped snugly in foil and plastic wrap for up to 2 months. When you’re ready, thaw it in the refrigerator overnight and top with freshly made cherry compote for that just-baked freshness.
Reheating
Since cheesecake is best served chilled, it’s not recommended to heat it. Simply allow frozen cheesecake to thaw completely and bring to room temperature for the best texture and flavor before serving.
FAQs
Can I use other nuts instead of cashews for the filling?
Cashews provide a creamy, neutral base that’s perfect for this cheesecake, but soaked almonds or macadamia nuts can be a good alternative. Keep in mind the texture and flavor might slightly differ.
What if I don’t have aquafaba?
Aquafaba is key for lightening the batter, but if unavailable, aquafaba can be substituted with a flaxseed or chia seed egg, though the texture may be a bit denser. Experimenting is part of the fun!
Can I use fresh cherries instead of frozen for the compote?
Absolutely! Fresh cherries will work beautifully, especially when in season. They’ll bring a slightly brighter flavor to the compote.
Is this recipe gluten-free?
The crust uses plain flour, so it is not gluten-free as written. However, you can substitute with a gluten-free all-purpose flour blend for a gluten-free version.
How long can I leave the cheesecake at room temperature before serving?
It’s best to keep the cheesecake refrigerated until 20–30 minutes before serving to allow it to soften slightly and reveal its full creamy texture.
Final Thoughts
This Baked Vegan Cheesecake with Cherry Compote Recipe is an absolute crowd-pleaser that combines ease, elegance, and delicious plant-based goodness. Whether for a special celebration or a weekend treat, it’s one of those desserts you’ll want to keep in your recipe arsenal forever. Give it a whirl and watch how this vibrant, creamy delight steals the show — your friends will thank you!
Print
Baked Vegan Cheesecake with Cherry Compote Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This vegan baked cheesecake features a creamy cashew and soy yogurt filling atop a buttery vegan crust, complemented by a vibrant cherry compote. Perfect for those seeking a dairy-free, plant-based dessert that’s rich, smooth, and bursting with fruity flavor.
Ingredients
Crust
- 300 g 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)
- 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
- 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: Preheat your oven to 170°C/340°F (fan oven) or 190°C/375°F conventional oven to prepare for baking the crust and cheesecake.
- Make the Crust: Line a 9.5″ springform cake tin with parchment paper on the base and sides. Add the flour, vegan butter, brown sugar, soy milk, and vanilla extract to a food processor and blitz until a dough forms.
- Form and Bake Crust: Press the dough evenly into the base and approximately 2 inches up the sides of the cake tin. Bake for 15-18 minutes until lightly browned.
- Prepare Filling: In a blender, combine soaked cashews, vegan yogurt, maple syrup, lemon juice, apple cider vinegar, lemon zest, salt, and cornstarch. Blend until smooth and creamy. Transfer to a bowl and whisk in the baking powder.
- Whip Aquafaba: Beat the aquafaba with an electric whisk for about 5 minutes until stiff peaks form and it becomes foamy.
- Fold Aquafaba into Filling: Gently fold the whipped aquafaba into the cheesecake batter in three increments using a spatula, taking care not to overmix to maintain airiness.
- Bake Cheesecake: Pour the filling over the baked crust and bake for 40-45 minutes until the top is lightly browned and the cheesecake is mostly set but slightly jiggly in the center. Remove from oven and let sit in the tin for at least an hour.
- Chill Cheesecake: Once cooled to room temperature, remove the cheesecake from the tin and refrigerate for at least 2 hours, preferably overnight, to fully set.
- Make Cherry Compote: In a saucepan, cook frozen cherries with sugar and lemon juice over low-medium heat for 10-15 minutes until juices are released.
- Thicken Compote: Strain cherry juices into a bowl and whisk in cornstarch. Return the mixture to medium-high heat and whisk continuously for 5 minutes until thickened. Combine with cherries and let cool to room temperature for about an hour.
- Serve: Top the chilled cheesecake with the cherry compote and enjoy.
Notes
- The cashews should be soaked for several hours or overnight to soften for blending into a creamy filling.
- Aquafaba is the liquid from canned chickpeas; whipping it creates a dairy-free alternative to egg whites for structure and lightness.
- You can substitute frozen cherries with other frozen berries according to preference.
- Maple syrup or caster sugar can be used interchangeably in the compote.
- Allowing the cheesecake to chill thoroughly is crucial for the right texture.
