Vegan Cheesecake with Cherries

I discovered my love for cherries quite late. And if you're wondering now how somebody would not be fond of cherries, then I'll tell you the lazy and dreary reason for it. As a child, fiddling with the pits inside the cherries was often too exhausting for me and I preferred to reach for raspberries, blueberries and so on. How convenient, I think today, and shake my head. But you can no longer comprehend some childish thoughts in retrospect, and I am happy that you get a little smarter with age! Because now, the whole internet is full of tricks on how to pit cherries quickly and easily, eliminating any reason against cherries. For this vegan cheesecake, we need a looooot of cherries! And to help you core them quickly and easily, here are two ways you can do it, as well as a little recommendation on how to check if your cherries still have some worms inside them.

This is how you pit cherries quickly.

Using a chopstick and an empty bottle: For this trick, place the cherries on the neck of an empty bottle. Use a chopstick to press into the cherry from above so that the pit falls into the empty bottle. That's it!

With a cherry pitter: Maybe you've seen this device at your grandma's house because yes, there are cherry pitters! In appearance, they may remind you a bit of a garlic press, because the construction and look are very similar. A metal spike is rammed into the cherry by squeezing the two arms together, forcing the pit out.
You can find many more tricks online using hair clips, knives, a Thermomix and other crazy gadgets. We have not yet tried these tricks, but can recommend the two recommendations from above!

This is how you check if there are still worms in your cherries: Put your cherries in a big bowl and cover them with water. After 2–3 hours, you will notice whether small worms come out of the cherries. You can then save them and put them in your garden.

We are putting a nice thick blanket of cherries on our vegan cheesecake! So once you've pitted all your cherries, we'll let them simmer with the Multi Juice with Grapes, Cherries & Rhubarb by Voelkel. Instead of simply boiling the cherries with water, the fruit juice adds a lot more flavor and a great color. The fruit juices are made from regional fruit from German farmers who also attach great importance to the protection of native insects. The pollen and nectar-rich fruit blossoms in organic cultivation provide them with a valuable food basis. Voelkel also pays attention to short transport routes and direct processing, which we of course find top-notch!

R828 Vegan Cheesecake with Cherries
R828 Vegan Cheesecake with Cherries
R828 Vegan Cheesecake with Cherries
R828 Vegan Cheesecake with Cherries

Vegan Cheesecake with Cherries

1 cake (ø 24 cm / 9.5 inch)
45 minutes (+ 60 minutes baking time)


For the dough:

  • 300 g (2.5 cups) wheat flour (type 405)
  • 80 g (0.5 cup) sugar
  • 3 tsp baking powder
  • 1 pinch of salt
  • 180 g (6.33 oz) vegan margarine

For the cheesecake filling:

  • 150 g (6.33 oz) vegan margarine
  • 74 g (2.66 oz) vegan vanilla custard powder
  • 800 g (28 oz) plant-based yogurt
  • 50 g (1.66 oz) brown sugar

For the cherry layer:

  • 500 g fresh cherries (or morello cherries from a jar 370 g drained weight)
  • 300 ml local multi juice with grapes, cherries and rhubarb (e.g. from Voelkel)
  • 3 tbsp cornstarch


  1. For the dough, mix flour, sugar, baking powder and salt in a bowl. Add the vegan margarine and knead with your hands.

  2. Line the bottom of a springform pan (ø 24 cm / 9.5 inch) with baking paper and grease with margarine. Put the dough into the cake pan and press it firmly to the bottom with your fingers to create an even base.

  3. Preheat the oven to 180 °C / 350° F (convection heat). For the filling, melt the margarine in a small saucepan and allow to cool slightly.

  4. In a bowl, mix the vanilla custard powder with some vegetable milk until there are no lumps left. Add vegan yogurt to a large bowl and stir in the pudding mix and sugar. Once the margarine is lukewarm to the max, whisk in as well.

  5. Pour the filling into the cake pan. Bake the cake at 180 °C / 350° F (convection heat) for about 60 minutes and then let it cool for at least 20–30 minutes.

  6. Now prepare the cherry layer: To do this, remove the stems and pits from the fresh cherries (this works especially well with a straw). In a saucepan, heat the multi juice with the cherries and stir the cornstarch with a little water until smooth and add. After 2–3 minutes, the mixture should thicken so that it can be poured over the cake (which is still in the cake pan). Leave to cool again for 1–2 hours and serve.

R828 Vegan Cheesecake with Cherries
R828 Vegan Cheesecake with Cherries

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