Homemade Retro 1970's Style Cherry Cheesecake Gone Vegan - Two Ways!

With my love and passion for all things old, I wanted to modernize and vintage cherry cheesecake. I maybe in with the old and out with the new, but not entirely living in the past or in the future. Life is about balance, and cheesecake is a quintessential American summertime dessert. 

I found this vintage 1970's cherry and plum dress designed by Lord + Taylor, which is the oldest department store in America. Founded in 1826, this is the perfect inspiration to make something that is old, but in a way. 

Cherries are one of the most beloved stone fruits and has historic roots with the famous Washington cherry tree myth. In the 1970's, cherry cheesecake became one of the most popular desserts with families and at parties. 

"Life is just a bowl of cherries, don't take it serious, its mysterious. Life is just a bowl of cherries, so live and laugh and laugh at love, love a laugh, laugh and love."
Bob Fosse

With this recipe, I gave options for people to choose a baked or no bake version. 

The no-bake version is less labor intensive. The baked version follows a vintage 1970's traditional recipe; however in order to bind the cake nori tofu is used as a replacement for eggs or condensed. Vegan cream cheese has a rather different flavor that some love or hate. Tofu itself is a different flavor and coupled together, sugar and the topping can help eliminate the intense tofu flavor. 

I don't add much sugar to my desserts so feel free to add more to make it a sweeter cake. 

However, the no-bake version is faster and a more modernized "cheesecake" thanks to the chilled coconut milk that makes the coconut cream. 

Although for health reasons we should eat, "apples before applesauce and applesauce before apple pie," cherries are amazing for our health, and the slight healthy component of a fresh cherry topping allows this dessert to be on the healthier side of the sweet life. 

Making the cherry topping is a bit labor intensive in order to pit the cherries, but tastes way better than any canned version. From me to you, I hope you enjoy the rest of your summer! 

"Studies on cherries, raspberries and strawberries suggest that most of their nutrition is retained when they're frozen, so it's a good idea to keep some in the freezer."
Michael Greger

This vintage 1970's cherry dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.

Homemade Retro 1970's Style Cherry Cheesecake Gone Vegan
Time: 1 Hour

Traditional Baked Ingredients:
1 premade graham cracker crust

Filling:
2 8 oz tubs vegan cream cheese, at room temperature 
1/2 block of nori extra firm tofu 
1/3 cup sugar ** SEE NOTE BELOW
1/2 small lemon, juiced
1 tbsp vanilla

Cherry Topping:
2.5 cups fresh cherries
1/2 small lemon, juiced
1/3 cup water
1/3 cup sugar
2 tbsp corn starch

BAKED VERSION
Preheat oven to 350 degrees. In a blender or with egg beaters, combine and blend/whip together all of the filling ingredients. 

**NOTE: Tofu + vegan cream cheese has an acquired taste. I do not make my desserts overly sweet, so if you want to eliminate the tofu flavor, add more sugar, up to 2/3 cup total.**

One pureed, pour into graham crack crust and bake for 35-45 minutes. When done, the pie will need to cool completely before adding the cherry topping. 

Cherry Topping:
Remove the stems. Pit the cherries by using a hard straw or a chopstick. (This is for those who do not have a cherry pitter). Hold the cherry between two fingers and take the straw or chopstick on the top of the cherry and press down on top of the pit so it comes out the bottom.  This takes time and can followthis link for the visual. 

Over medium heat, combine all of the ingredients into a saucepan, continuously stirring so the cornstarch is absorbed into the liquid. Simmer on low heat for about 10 minutes. Remove from the heat once done, and let it cool for a bit before topping. 

Once the cheesecake and the topping cools, pour the topping on top of the cheesecake. Refrigerate for several hours or overnight to ensure the pie is cool before cutting. 

NO BAKE Ingredients:
1 premade graham cracker crust

Filling:
1 8oz tub of vegan cream cheese
1 can of coconut milk, chilled overnight for the cream
1 cup powder sugar

Cherry Topping:
Same as Above

Directions:
Begin making the filling. Place the cream cheese in a bowl. Carefully remove the coconut cream from the can. Do not shake the can, and place the solid coconut cream into the bowl. With an egg beater or a whisk (or mixer) cream both ingredients together and gradually add the powder sugar 1/4 cup at a time.

Once finished, pour the filling ingredients into the crust. Place in the freezer to let it cool for several hours. 

Make the cherry topping and follow the same directions as above. Once the pie and the topping are cool, pour the cherries on top of the filling. I recommend letting this sit in the fridge for several hours to overnight to ensure that the pie binds. 

Let's Connect! Enjoy some of my other sweet treat recipes below! 

Vegan Strawberry Pink Lemonade Bars

1960's Strawberry Pretzel Salad Made Vegan

5 Ingredient Retro Strawberry Blueberry Pie Turned Vegan

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