Cauldron

Vegan Sour Cherry & Cranberry Cheesecake

Ta-dah! Dessert is served. Try making this stunning Vegan Sour Cherry & Cranberry Cheesecake (yes, creamy cheesecake but completely vegan), made with Cauldron Tofu. Texture, flavour, delicious-er. So good you’ll want it to be Christmas every day.

Serves 10
140 mins
Easy
Vegan
279 cals (per serving)
Cheesecake topped with cherries and cranberries on a black plate with a green background and stars.
Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

  • 200g Cauldron Authentic Tofu, crumbled

For the base

  • 200g Biscoff biscuits

  • 50g plant butter, melted

For the cheesecake

  • 200ml plant based double cream

  • 6.5g vegetarian gelatine

  • 200g vegan cream cheese

  • 1 tbsp. vanilla extract

  • For the sour cherry and cranberry topping

  • 100g cherries, pitted and halved

  • 100g frozen cranberries

  • 1 orange, juice only

  • 2 tbsp. red currant jelly

  • 3 star anise

  • 1 tbsp. cornflour

  • ½ lemon juice only

To serve

  • Pistachio nuts, chopped

Our tip

Tip – if cherries not in season use frozen cherries. Swap the Biscoff biscuits for your favourite vegan biscuit for a change. 

Method:

For the base:

  1. Line the base and sides of a 18cm loose bottomed cake tin with non-stick baking paper. 

  2. Place the Biscoff biscuits into a food processor and blitz to form a fine crumb (alternatively place in a freezer bag and crush using a rolling pin).

  3. Mix the crushed biscuits and melted plant butter and tip into the prepared tin. Using the back of a spoon smooth to create an even layer. Place the tin in the fridge whilst you make the cheesecake filling.

For the cheesecake filling

  1. Pour the plant cream into a small bowl. Sprinkle over the vegetarian gelatine and mix to dissolve.

  2. Place the Cauldron Authentic Tofu, vegan cream cheese, vanilla extract and cream and gelatine mix into a food processor. Blitz for 15 seconds, scrape down the sides of the processor and blitz for a further 15 seconds or until the mix is thick and creamy.

  3. Spoon the prepared mix on top of the chilled biscuit base. Level the surface of the cheesecake with a palette knife and return to the fridge for a minimum of 2 hours.

For the sour cherry and cranberry topping

  1. Place the cherries, cranberries, orange juice, red currant jelly and star anise into a small saucepan. Place the cornflour into a small ramekin, add one tablespoon of cold water and mix well, add to the pan. Place over a medium heat, bring to the boil and boil for 2 minutes or until thick and syrupy. Remove and allow to cool. Once cooled add the lemon juice and mix well.

To serve

  1. Remove the cheesecake from the tin and discard the baking paper. Place on a cake stand or serving platter. Spoon over the prepared sour cherry and cranberry topping. 

  2. Decorate with chopped pistachio nuts if desired. 

Our tip

Tip – if cherries not in season use frozen cherries. Swap the Biscoff biscuits for your favourite vegan biscuit for a change. 

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!