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Vegan Cheesecake

This wonderfully rich and mouth-watering vegan cheesecake is the perfect way to introduce friends and family to vegan food over the holidays. It will leave them wondering, "Is this really vegan?"

Crust (alternatively, use a store-bought crust):

  • 1½ cups graham cracker crumbs
  • 1/3 cup margarine melted
  • 2 tablespoons sugar

Mix ingredients. Press into a spring form pan, a round cake pan, or two pie pans. Bake at 350F for 10 minutes.

Filling:

  • 12 ounces silken tofu
  • 3 containers of vegan cream cheese (the hydrogenated Tofutti "Better Than Cream Cheese" works the best)
  • ¼ cup pineapple juice
  • 6 tablespoons vegan margarine
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla
  • 2/3 cup sugar
  • 1 heaping tablespoon egg replacer

Preheat oven to 350F. Put the ingredients in a blender. Blend until smooth. Pour into crust. Bake for 35-40 minutes. Turn off oven and leave in for 15 minutes. The edges should be golden brown and starting to pull away from the side of the pan when done. Let cool for 4 hours before serving. Try drizzling with a raspberry sauce for an extra-special dessert.

The best cheesecake!

Posted by Ramona at Jan 06, 2008 05:40 PM
This cheesecake is really really good. It has a firm texture and a very "authentic" taste.

Delicious!

Posted by Anonymous User at Mar 26, 2008 10:25 AM
This cheesecake recipe is amazing. It is so creamy and light. I am new at making cheesecakes so I had a hrad time telling when it was done. The whole top was kind of brown but I just covered it with some soy-whipped topping and strawberries and no one knew it had been cooked a little too long! Great recipe. :)

pan size?

Posted by Anonymous User at Dec 03, 2010 12:48 PM
what is the size pan being used??

Crust

Posted by Anonymous User at May 03, 2011 09:23 AM
I have found that instead of the Graham cracker crumbs that you can use ground up almonds. Which i think makes it even better!! Just leave all the rest the same.

perfect!

Posted by Anonymous User at Dec 11, 2011 10:43 PM
Made this on Sunday and served topped with mixed berries and candied walnuts. WOW. My omnivore mum said "I can see why you stray from veganism for this cake!" before I told her it IS vegan. We subbed biscuits in base for Leda gingernuts and added cinnamon to the base mix too. We also chilled overnight and it was divine. Thank you!
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