Vegan Cheesecake

Vegan Cheesecake

52

"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

3 h 20 m servings 323 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

52
  1. 57 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 unsw...

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 eith...

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...

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

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.

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 ...

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

This cake is absolutely delicious, although it tastes more like a sort of custard than a cheesecake. I baked mine closer to 45 mins, rather than 30 as the recipe suggests, because when I looke...