Divine Chocolate-Covered Cherry Vegan Cheesecake

INGREDIENTS:

For the Crust:

100 g light spelt flour
1 tbsp cocoa
1 tsp baking powder
50 g raw cane sugar
1 knife tip ground vanilla
1/2 ripe mashed banana
50 g soft vegan butter

For the Filling:

50 g soft vegan butter
70 g raw cane sugar (adjust to taste)
500 g soy yogurt
100 ml coconut milk
1.5 tbsp semolina
1/2 package vanilla pudding powder (or 20 g corn starch + 1/2 tsp vanilla)
2 lemons (juice + a bit of peel, optional)

For the Topping:

250 g pitted cherries (from a jar or fresh)
1/2 package red cake glaze

INSTRUCTIONS:

For the Crust:

Knead all crust ingredients into a ball and refrigerate for about 30 minutes.
Spread the chilled dough evenly in a greased springform pan, pressing firmly and pulling up the edges.

For the Filling:

Melt the vegan butter and let it cool slightly.
Preheat the oven to 350°F (175°C).
In a blender or large mixing bowl, combine soy yogurt, coconut milk, sugar, vanilla, pudding powder, and semolina. Mix until smooth.
Stir in the melted vegan butter and lemon juice.

Spread the filling on the crust and smooth it over.

Bake for about 50 minutes until golden-brown. If it gets too brown, cover with baking paper.
Turn off the oven and leave the cake inside for an additional 10 minutes. Then, open the oven door slightly and allow it to cool.

For the Topping:

Prepare the cake glaze according to the package instructions using cherry juice (or water + a bit of sugar). Let it cool slightly.
Spread the pitted cherries over the cooled cake and pour the glaze on top.
Place the cheesecake in the fridge until firm.

Enjoy 😍😍