clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Sun-Dried Tomato Cheesecake

  • Author: Stephanie Bosch


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



  1. 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.
  2. 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.
  3. 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.

%d bloggers like this: