Vegan Cheesecake Recipe - Allrecipes.com
Vegan Cheesecake  Recipe
  • READY IN 3+ hrs

Vegan Cheesecake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 3 hrs 20 mins

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 More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Oct 18, 2002

very easy but i did NOT like the overwhelming syrupy/vanilla-y taste. if i make it again, i will reduce both very much and add fruit to sweeten.

 

55 Ratings

Jul 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.

 
Apr 08, 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!

 
Jul 19, 2005

This is excellent -- even the cheese-eaters loved it! I used half soft and half firm tofu, and also added a Tbsp of flour and a tsp of lemon juice, and used a pre-made shortbread crust. I made a simple berry sauce for the top. Unbelievably easy!

 
Mar 14, 2007

WOW...I ended up baking it for 50 minutes. It was great!

 
Nov 26, 2002

i brought this vegan cheesecake to our family Easter celebration last year and all the NON vegan went nuts over it too! it's delicious, i always have to cook a bit longer till its not runny in the middle, but it's worth it!! best with the graham crust! SO EASY!

 
Oct 18, 2002

Outstanding! This really tastes like the real thing. I am going to try it next with orange flavoring instead of maple syrup.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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