Low Fat Vegan Chocolate Cherry Cheesecake Recipe

Posted by:Lindsay S. Nixon Category: Recipe

If you loved my traditional almost fat-free cheesecake recipe, you're in for a real treat with this variation! For starters, I used chocolate gram crackers for the crust. I pulsed them in my food processor until they were a consistency similar to bread crumbs. Then mixed the gram crack crumbs with about 8 tbsp of unsweetened applesauce. I poured the batter into my greased pie pan and baked it at 350F for 8 minutes. It smelled so heavenly.

cherry chocolate cheesecake

As for the cheesecake itself, I followed the original recipe, except this time I upped the almond extract to 1 tsp because Scott's really into almond-flavoring. Mmmm Mmmmm. cheesecake cherry chocolate For the cherry topping, I cheated! I whizzed a small jar of organic cherry jam (sweetened without sugar) and a little water in my little food processor (its similar to a magic bullet) until it had a consistency similar to syrup. (Speaking of which, I served it with a little vegan chocolate syrup too!)

i love cherry chocolate cheesecake

Like the original, this cheesecake is almost fat-free and is so unbelievably good. My parents and omni friend Blyth all gave it a two thumbs up and Scott and I... well, we're thankful for the leftovers to say the least! Now pardon me, I have cheesecake waiting to be eaten! Nom. Nom. Nom.

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Picture of Cheesecake

Prep time: | Cook time: | Total: | 9 servings


Vegan cheesecake became a Christmas tradition in my family after my parents went plant-based. This recipe is more decadent than my other recipes and uses ingredients I normally wouldn't...except during the holidays! You'll also need my Graham Cracker Crust recipe.



Preheat oven to 350F. Prepare pie crust if you have not already done so. Drain tofu and transfer to a blender along with the cream cheese. Blend for 30 seconds, scrape the sides, and blend for another 30 seconds. Add remaining ingredients (except crust) and blend for 3 minutes, stopping periodically to scrape the sides.

Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.

For a topping, let frozen strawberries defrost (in a bowl or in their bag). Serve over the cheesecake.

Chef's Notes:

  • If you don't have a strong blender or processor, leave the vegan cream cheese out for 20-30 minutes to soften it up.

  • Any Mori-Nu tofu will do here, but extra-firm is best.