Vegan Cheesecake

  • Makes : 1 cheesecake

Cheesecake has always been a weakness of mine. This version is slightly sweeter and wetter than your typical NY style cheesecake. It is more like a Washington cheesecake. When I served it to a group of omnivores and vegans, it received rave reviews. Beware: this cheesecake is so easy and delicious, you may need to make it more often than you think. In fact, I am pretty convinced I need to make one again right now.


Graham Cracker crust

  • 1 1/2 cups finely ground vegan graham cracker crumbs
  • 3 tbsp cup sugar
  • 6 tablespoons melted Earth Balance margarine

Pastry Style Crust

  • 1/3 cup Earth Balance margarine
  • 1/3 cup sugar
  • 1 1/4 cup all purpose flour

Vegan Cheesecake Filling

  • 3 tubs Better than Cream Cheese
  • 1 block of extra firm tofu- very well drained
  • 1 1/2 cups sugar
  • 1 tbsp vanilla extract
  • 2 tbsp lemon juice
  • 6 tbsp flour


Step 1 (if using Graham Cracker crust)

Mix all ingredients until well blended. Press into spring-form or 9" pie pan. Bake at 375° for 6-8 minutes.

Step 1 (if using Pastry Style crust)

Mix all ingredients together by hand until crumbly. Press evenly into spring-form or 9" pie pan. Bake at 450 °F for 5 minutes.

Step 2

Preheat oven to 325 °.

Step 3

Blend all of the Vegan Cheesecake Filling ingredients in food processor or blender until smooth.

Step 4

Pour into baked pie shell. The batter should be thick like custard.

Step 5

Bake for 1 hour. Once timer has sounded, turn oven off and leave cheesecake in oven for another hour. Chill overnight, or at least 6 hours.

Serve plain or top with favorite topping.

Reprinted with permission from Allyson Kramer of Allyson Kramer: eat good food.
Photograph © Allyson Kramer.

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