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Vegan Cheese Cake

What you need: 

1 (8 ounce) container vegan cream cheese
1/2 cup nondairy milk (I use soy)
1/2 cup sugar
1 tablespoon vanilla, lemon, or almond extract
2 tablespoons maple syrup
1 (9") vegan graham cracker crust

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients except crust in a blender and blend until creamy.
2. Place in graham cracker crust, and bake for 30 minutes. Place in freezer until cool.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


I looked everywhere at one point for a vegan cheesecake recipe that didn't use tofu and I gave up. I bought some tofu the other day and started to hunt for a cheesecake recipe. I stumbled upon this and discovered it was made sans tofu! Anyway, we don't have the cracker crumbs or the cracker crumb base in the UK and it is difficult to come by vegan digestives as well so I was so happy to find another cheesecake recipe (  ) with a base you make yourself out of normal household baking ingredients. So I combined the based in that recipe with the filling of this recipe and my result was the photo provided above.

The filling isn't very dense but it is lovely. Quite wobbly like jelly but a little bit more intact. I used almond extract not vanilla then drizzled some maple syrup over it.


i've done this recipe twice now. i absolutely love it and so does my husband.
the second time i made it though i used 3 containers of the cream cheese but kept the rest of the recipe the same.
the texture came out much better, more cheesecake-like, and it wasn't quite as sweet.


Good recipe.


Oh my this was sooo yummy. We dont really get graham crackers here so I had to mush up biscuits and mixed then with melted vegan butter to get the base which worked pretty well. I needed more filling or a smaller tin but the result was sooo amazing, seriously I think the best thing Ive had since being vegan and my dad loved it.  :D


This was ok but not as good as I had hoped.  The texture could have been more dense and I thought there was too much vanilla...BUT it still tasted good with maple syrup drizzled on top! ;)

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