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Yummy Vegan Cheesecake

What you need: 

16 cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1/3 cup sugar
4 egg substitutes ( (I use Ener-g)
1 teaspoon vanilla
juice of 1 lemon
vegan chocolate syrup (I use Ah!Laska)
fresh raspberries, to serve

What you do: 

1. Preheat oven to 375 degrees F. For crust: Combine graham crackers, margarine, Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
2. For filling: Combine cream cheese, sugar, egg substitutes, vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.
3. Bake for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours. Drizzle with vegan chocolate syrup and add fresh raspberries.
You may use any kind of topping, such as strawberries in syrup, chocolate, vegan whipped cream, etc.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


Karo syrup is a brand name corn syrup.  You can usually find it either in the baking aisle or with pancake syrup. 


what is karo syrup?


I have made this a few times and I have to say its amazing!  Its very versatile - I have made three or four different versions of this with different toppings and all have worked wonderfully.  I did chocolate and strawberries on top, raspberries on top, and even a diabetic version.  All have been very tasty!  I made a version with vegan oreos in the pie filling and crumbled on top for my omnivorous family for Thanksgiving and it was gone in five minutes.  Great recipe!


Okay, this is the best thing I've tasted that is vegan.  Wow!!  Even my 16 year old nephew who despises anything vegetarian or vegan loved it.  THANK YOU!!!


I made this recipe over the Holiday and it was really good.  I cheated a bit and used the Keebler Graham Crust.  I also did not add the extra water to the Egg Replacer and it turned out great!  This is a keeper I will definitely make this again, thanks for sharing.  : )


I have been a vegan for less than 1 month (health reasons). I find that a lot of recipes are touted to be "great" then when I make them i am sadly disapointed as it is in no way even close to comprable to a non vegan recipe. That being said, this cheese cake was AMAZING, I felt it was even better that non vegan ( and I am a cheese cake lover). If you like cheese cake and want a more healty and IMO a better tasting cheese cake, this is it. It is SOOOO delicious that you don't even need to top it, you can eat it plain. Thank you so much for this recipe, I can continue to eat AWESOME cheese cake and still keep my health. This is a 10 star recipe, 5 stars does it no justice.  ;)b


AH-mazing. :) Unlike most reviewers I used more lemon than called for not less. I also used more vanilla. I found that the lemon and vanilla masked that faux cream cheese flavor. I used flax seeds as the egg sub, and actually made an extra 1.2 batch of the filling to fill my 9 inch springform pan. I probably could have doubled it. Cooked it for an hour and it came out perfect. I topped it with a bluberry/agave/lemon/corstarch mixture. Was gobbled up at a very non vegan party. Will be making it again!


I was very happy with the cheesecake I made with this recipe! I had never made a cheesecake vegan or otherwise but it turned out really well. Mine was just plain but next time I think i will try putting some goodies on it like raspberries or making the crust with vegan oreo cookies. I definitely recommend this to anyone who wants cheesecake.


This recipe is super easy and doesn't even require a hand mixer! I used silken tofu as the egg replacement, which worked fine for the texture/consistency. But I did use Tofutti cream cheese as well, so it was definitely more of a tofu/lemon cake than a cheesecake.

Oh yea, to agree with everybody else, the juice of one lemon is WAY TOO much. Maybe juice of 1/2 a lemon instead?

Otherwise, this is amazing! It's going to be really hard to NOT devour the whole thing in one go..



On a scale of 1-10, I give my first cheesecake recipe an 8. My family is full of BIG CHEESECAKE CONNOISSEURS. The original plan was to do this cheesecake and then later reveal that it was vegan. Sadly, my sister noticed the Tofutti and outed me to my mom.

Anywho, I made my cheesecake following the recipe closely with a few changes:
1) used ready made graham crust
2) halved the lemon juice as previously posted by others
3) added 1TBS vanilla instead of 1tsp

If I could go back into time, I would've add more sugar to match the increase of the vanilla I added. My family said the cheesecake was 'alright' but low and behold everytime I went to the fridge, more and more had been eaten. Sadly, my Mom (the biggest cheesecake lover I know) never took a bite. Not even a forkful. That hurt, because I really love her cooking skills and wanted her to be open to liking this. I plan to redo this recipe again next week. This time I will add the extra sugar and report back. Oh, and I took pics of course!



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