
Valentine’s day is just a few weeks away and man do I have the dessert for you. Treat your sweetheart(or yourself), to this black forest vegan cheesecake. Chocolate cookie crust, creamy chocolate cheesecake swirled with cherry compote. Topped with more cherry compote, vegan whipped topping and more chocolate. This is the best vegan cheesecake, first, you can’t tell it’s vegan. Second, it is so ridiculously easy. The filling is made in a blender. Then poured on top of the crust and baked.

What You Need For This Chocolate Cherry Cheesecake:
- Chocolate Sandwich Cookies and Vegan Butter: Crushed cookies and melted vegan butter make the crust.
- Silken Tofu and Vegan Cream Cheese: I used Violife cream cheese.
- Non-Dairy Milk, Vanilla, Agave: These are the liquid ingredients you will need.
- Cane Sugar, Cocoa Powder, Cornstarch, Salt, and Flour: All of these are added into the blender with the rest of the ingredients to make the cheesecake filling.
- Frozen Cherries and Juice: Sautéed with cornstarch, sugar and vanilla, this will make your cherry compote.
- Vegan Whipped Topping and Dark Chocolate: For decorating the top.

Chocolate and cherry are one of my favorite combos for dessert. This black forest vegan cheesecake will not disappoint. It seriously looks so beautiful and is perfect for Valentine’s day. The beautiful red of the cherries is super festive. This luscious, dreamy cheesecake make anyone fall in love with you! I know cheesecake be intimidating, but this is a pretty fool proof recipe. Blend, bake, chill. That’s it!

Why Should You Make This Incredible Dessert?
- I swear, if you didn’t tell anyone this was vegan, they would never know.
- This cheesecake is probably the easiest one to make, ever.
- Chocolate and cherries, need I say more?
- This vegan cheesecake will impress anyone!
- The crust is *chef’s kiss*. Plus it is super easy too.

Black Forest Vegan Cheesecake
Ingredients
Cherry Compote
- 4 Cups Frozen cherries, thawed
- 1/3 Cup Organic cane sugar
- 4 Tablespoons Cherry juice or water, divided
- 2 Tablespoons Cornstarch
- 1/2 teaspoon Vanilla
Crust
- 25 Crushed chocolate sandwich cookies, I used Trader Joe's Joe Joes
- 5 Tablespoons Vegan butter, melted
Cheesecake Filling
- 16 Ounces Vegan cream cheese, I used Violife
- 16 Ounces Silken tofu
- 1/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1/2 Cup Agave syrup
- 2 teaspoons Vanilla
- 1 Cup Organic cane sugar
- 1/2 Cup Cocoa powder
- 1/3 Cup All purpose flour
- 1 Tablespoon Cornstarch
- 1/4 teaspoon Salt
Topping
- Vegan whipped topping
- Dark chocolate
Instructions
- Make the cherry compote first. Add the cherries, sugar and 2 tablespoons of juice or water to a medium sized saucepan.
- Heat the saucepan on medium high and let simmer, stirring frequently until the cherries start to soften and break down. About 5 minutes. Smash the cherries, leaving some of the texture.
- Whisk the remaining 2 tablespoons of juice or water with the cornstarch. Add the the cornstarch mixture to the saucepan and whisk to combine with the cherries.
- Simmer for another 1-2 minutes or until the compote has thickened. Turn off the heat and let cool completely.
- Preheat the oven to 350 degrees(F).
- Make the crust, add the chocolate sandwich cookies, cream filling and all to a food processor, pulse until the cookies are crumbs.
- Pour the melted vegan butter into the food processor and pulse a few more times to combine the cookie crumbs and the butter.
- Press the cookie crust down evenly into the bottom of an 8 or 9 inch springform pan. Bake for 5-7 minutes. Remove from the oven.
- Increase the oven temperature to 375 degrees(F).
- In a blender, combine, the vegan cream cheese, tofu, milk, agave, vanilla, sugar, cocoa powder, flour, cornstarch and salt.
- Blend on high, scraping down the sides of the blender when necessary, until the mixture is completely smooth.
- Pour half the cheesecake filling over the crust, smooth out. Put half the cooled cherry compote on top of the filling and swirl together.
- Pour the remaining cheesecake filling mixture over the cherry swirl and smooth out as best you can.
- Save the remaining cherry compote for topping.
- Bake the cheesecake for 50-60 minutes or until the top of the cake is set. The cheesecake will still look a little liquidy and very jiggly. It will firm as it cools.
- Let cool for about 30 minutes, then chill in the fridge for at least 4 hours or overnight.
- When ready to serve, pour the remaining cherry compote over the top and smooth it out. Decorate with vegan whipped topping and vegan chocolate.
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