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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 (http://vegweb.com/index.php?topic=7678.0) (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: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

I just made and froze two gluten free "graham cracker" pie crust, and really wanted to make cheesecakes out of them, but I do not like that the tofutti cream cheese (the plain flavor at least) has hydrogenated oils >.< Is there another vegan cream cheese out there without such yucky ingredients?????

i toffuti also carries non hydrogenated cream cheese it's in a yellow container as well as non hydrogenated sour cream in a blue container

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I just made and froze two gluten free "graham cracker" pie crust, and really wanted to make cheesecakes out of them, but I do not like that the tofutti cream cheese (the plain flavor at least) has hydrogenated oils >.< Is there another vegan cream cheese out there without such yucky ingredients?????

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This is very tasty. I was kinda scared because the recipe was so simple! I'd  use less lemon juice next time. I used about 1 1/2 tbsp. I also used the non-hydrogenated tofutti... not by choice. I prefer the regular. Then I covered it in store bought strawberry glaze. It was Halloween! Gotta be unhealthy at LEAST once a year!

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I just made this... As people have suggested, I didn't add the water to the egg replacer. Other than that I followed the recipe to a T. For some reason my cheesecake rose really high in the oven, which was fine, but then deflated as it was cooling. Now it has this weird sunken-in uneven look to it. Can anybody give me some insight into this? All the pics look so good, not uneven at all :-(. I haven't tasted it yet though as it still needs to be refrigerated for 12 hours. I'll post again then.

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I've made this cheesecake several times now. It's very good. The end result was that I used less lemon like everyone suggested and instead of 16oz of Tofutti I used an 8oz and Extra Firm Tofu from Silk. I tried other brands but they weren't as good. Added a little more sugar to make up for the Tofutti.  I used a pre-made crust.  Cooked until the middle was done.

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I made this and man was it delicious! I accidentally cooked it at a lower heat resulting in a bit of over cooking but still tasted great. I actually sliced strawberries and mixed them with a little bit of maple syrup for a topping, it was great!
I also used a premade crust and broke down the rough calories per serving.
sliced in 8 pieces its around 350 per serving

thanks for the calorie count. I was waiting for that. Think I might make this tomorrow. =D

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I could NOT believe how much this tasted like REAL cheesecake. AMAZING!!!! It even browned slightly on the top.....huge success!

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Best cheesecake ever!!!  Ridiculously easy to make, and non-vegans LOVE it.  :)>>>

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This stuff was gone the moment it was finished. I've only had one other vegan cheesecake from veganopolis in portland, which was really good, but this was way better. I hated dairy cheescake with a passsion, and absolutely love this stuff

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amazing, i followed the direction exactly (except bought a pie crust).  it tastes like the real thing, except my texture was a little soft- i might try putting it in the frezzer about 20 minutes before i serve it.  it probably tastes even better with a sweeter crust, like the gram cracker. yum yum! ;)b

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