Cherry Cheesecake Vegan Cheese Ball

I hope you guys don’t mind, but I’m in a zone right now. If you’re curious about what kind of zone I’m in, this Cherry Cheesecake Vegan Cheese Ball might be a clue. I know I do this a lot, get fixated on a recipe and turn it into sequels. As Bryan Adams says, please forgive me.

Cherry Cheesecake Vegan Cheese Ball

Right now I’m on a sort of vegan cheese ball trend. I swear I started with only Gouda and Sage Vegan Cheese Ball in mind.

Come to find out, Gouda Vegan Cheese is a gateway cheese. It starts out innocently enough, but leads to more dark and decadent cheese balls.

I think I need help.

Ingredients are all lined up for my Cherry Cheesecake Vegan Cheese Ball

Making the graham cracker crumb mixture for the Cherry Cheesecake Vegan Cheese Ball

A food processor works best for preparing the Cherry Cheesecake Vegan Cheese Ball

What I Love About this Cherry Cheesecake Vegan Cheese Ball

I took this dish to my book reading club where it received rave reviews. It always tickles my fancy when non-vegetarian folks like a dish like this. Of course, what’s not to like. In addition to a recipe with only six ingredients, this tasty, sweet appetizer takes only a little bit of time to throw together. After some time in the fridge to firm up, you’re ready to serve!

I also love the dried cherries disbursed throughout. And to be completely honest, the graham cracker crust is my favorite part of any cheesecake so having that crumbly mixture layered throughout the cheeseball is a nice touch too. Whatever you do, be sure to serve it with graham crackers. That’s what gives it the perfect finishing touch.

I think you’re going to love the creamy, lightly sweet flavor of this dish. It can be served as an appetizer or as a dessert. If you have some dairy-sensitive friends, they’ll appreciate something they can sink their teeth into.

Layering the ingredients in the final step before refrigerating the cheese ball for serving

Delicious layers make up this Cherry Cheesecake Vegan Cheese Ball

I love preparing recipes like this one that leave everyone wondering how vegan could taste so damn good! Don’t you?

Serve this Cherry Cheesecake Vegan Cheeseball with graham crackers for the perfect bite

I hope you love this recipe as much as we do!

5 from 1 vote
Serve this Cherry Cheesecake Vegan Cheeseball with graham crackers for the perfect bite
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Cherry Cheesecake Vegan Cheese Ball
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Prepare this six-ingredient Cherry Cheesecake Vegan Cheese Ball in less than 30 minutes and surprise your party guests with a delicious non-dairy treat!
Course: Appetizer
Cuisine: American
Servings: 10
Calories: 177 kcal
Author: Namely Marly
Ingredients
Instructions
  1. Reserve about ¼ cup of the graham cracker crumbs to press on the outside of the cheesecake ball when it's done.
  2. Prepare the Graham Cracker Crumb Mixture by placing the remaining graham cracker crumbs and the softened margarine in a food processor. Pulse to combine. Remove about half of this graham cracker crumb mixture into a separate bowl. Set aside.
  3. To the food processor with the graham cracker crumb mixture add the dairy-free cream cheese, provolone slices, and Truvia packets (or sugar). Pulse until smooth, stopping to push down ingredients as necessary. Add a handful of the dried cherries and pulse one more time for a second or two. The goal is to distribute the cherries throughout the mixture, but keeping them mostly whole.
  4. On a serving plate, spoon out a small portion of the cream cheese mixture. Over that spread a layer of the prepared graham cracker crumb mixture. Top this with a couple of the dried cherries. Then add another layer of the cream cheese mixture, followed by some of the graham cracker crumb mixture and a few dried cherries. Repeat these steps, finishing with the cream cheese mixture at the top. You will have a nice, tall stack of layers at this point. Use either a spoon (or your washed hands) to begin pressing the mixture down, smoothing the cream cheese part down around the sides. It's alright if a few cherries or graham cracker crumbs show throw the sides, but mostly you want it to be cream cheese. Place a large bowl over the top of this and refrigerate about 10-15 minutes (or longer if possible), until the ball has firmed up.
  5. Before serving, sprinkle the cherry cheese cake ball with the reserved graham cracker crumbs. Serve with graham cracker pieces.
Nutrition Facts
Cherry Cheesecake Vegan Cheese Ball
Amount Per Serving
Calories 177 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 234mg 10%
Potassium 470mg 13%
Total Carbohydrates 20g 7%
Dietary Fiber 8g 32%
Sugars 2g
Protein 6g 12%
Vitamin A 51.1%
Vitamin C 0%
Calcium 37.3%
Iron 118.4%
* Percent Daily Values are based on a 2000 calorie diet.

To prove there’s nothing new in this world, I found some other sites with delicious twists of their own on a cheesecake cheese ball:

Whatever cheese ball you’re churning on…enjoy!

 

Updated by Marly · Permalink

4 Responses to Cherry Cheesecake Vegan Cheese Ball

  1. I still have yet to try vegan gouda cheese and have been on the hunt for it! Where can I find this magic that you speak of?

    • The Vegan Gouda Cheese is a Daiya product. Our local health food store sells it. I bet you could find it at Whole Foods. Do you have one nearby? It’s so good!

  2. I have a friend that cannot have butter Milk cheese or fat has gluten in them how do I make cookies cakes and other sweets that she can have

  3. This looks fabulous! I also love the graham cracker crust of cheesecakes. I’m glad you included that flavor in this awesome recipe. Makes it complete! Yum 🙂

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