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: