Vegan Cheesecake

Vegan Cheesecake

51
Susan 0

"This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor."

Ingredients 3 h 20 m {{adjustedServings}} servings 323 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.
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Footnotes

  • Editor's Note:
  • Be sure to use a vegan graham cracker crust, or make your own. Use this recipe for graham crackers but substitute soy milk, water, or juice for the milk.
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Reviews 51

  1. 56 Ratings

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bearded baker
2/18/2008

the problem that everyone has with the cheesecake being runny is mostly attributed to the tofu. you need to press the tofu and remove a lot of its excess moisture prior to using it in the recipe. just draining the water from the tofu package isnt enough. after removing the tofu from the package and rinsing it off, wrap the tofu in some thick paper towels. then press down on the tofu, not so hard that it squishes, just enough to moisten the paper towels and remove some excess moisture. you may have to do this a few times over before youve removed a sufficient amount of water from the tofu.

veganbee
7/16/2008

This recipe, while delicious, is NOT vegan. Graham Crackers are made with honey, and thus not a vegan option. When I make this recipe I just line the finished cake with slivered almonds and unsweetened coconut. Please don't feed vegans graham cracker crust.

Lauren*
4/8/2005

WAY BETTER than normal cheesecake. I've made this several times and everyone loves it (even the kids who will never eat my cooking). To fix the texture issues others have mentioned, I used either medium or firm tofu (both worked), added a few tbsp flour, and backed WAY longer than specified (almost 50 minutes with medium tofu). Also decreased the sugar a tad and sometimes add a splash of lemon juice to liven it up a bit. YUM!