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5 from 2 votes

Black Forest Vegan Cheesecake

Creamy chocolate cheesecake swirled with cherry compote.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Servings: 16
Author: Lauren Boehme

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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