Christmas is my favorite time of year! And this is one of my favorite appetizer recipes. I used to make a non-vegan version with eggs and dairy, so I was worried that I might lose some consistency; however, this cheesecake did not disappoint! It is so good and will be gone in a flash!
If you make your own cream cheese, you will definitely save a buck or two. But if you don’t, I would encourage you to spend the money on a good vegan cream cheese. I used Kite Hill Chives cream cheese and was delighted! Serve with crudités and crackers and few copies of the recipe!Print
Sun-Dried Tomato Cheesecake
This savory cheesecake will be gone in a flash! Served with crudités and crackers it will be the hit of your holiday table!
- 3 (8-ounce) containers vegan cream cheese, softened
- 2 tablespoons plant-based milk (I love oat milk)
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 3 cloves garlic, pressed
- 3/4 cup vegan parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1/2 cup julienne-cut, sun-dried tomatoes with herbs packed in oil, drained
- 1/3 cup cup toasted pine nuts
- Assorted crackers and crudité
- Garnish with:
- Fresh rosemary, sun-dried tomatoes small diced, micro-greens, fresh rosemary
- For the crust: Pre-heat oven to 350°. Pulse together the walnuts, flour, and salt to a fine meal in a food processor. Pulse in the butter until it forms a crumbly dough. Press into the bottom and up the sides of a 7-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
- Beat cream cheese on medium speed with a mixer until fluffy. Blend in milk and next five ingredients, mixing on low speed. Fold in Parmesan cheese and rosemary; spoon over crust and spread to pan edges. Bake 45-50 minutes or until center is just set when jiggled. Remove from oven and gently run a paring knife between the cheesecake and pan. Cool 1 hour. Cover and refrigerate 4 hours.
- Place cheesecake on a serving plate. Toss together sun-dried tomatoes and pine nuts in a small bowl. Spoon mixture over cheesecake and garnish with micro-greens and fresh rosemary. Serve with crackers and crudité.