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Strawberry Cheesecake

What you need: 

2 (8 ounce) containers vegan cream cheese (I use Tofutti cream cheese)
1 cup unrefined sugar
2 teaspoons vanilla
3-5 tablespoons lemon juice
2 tablespoons cornstarch
1 vegan graham cracker crust
1/2-3/4 pound fresh strawberries, halved lengthwise

What you do: 

1. Preheat oven to 350 degrees F. Combine cream cheese, sugar, and vanilla in a food processor or blender. Add lemon juice 1 tablespoon at a time, stopping and tasting in between, to taste.
2. Finally, add the cornstarch. Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools, but oh well).
3. Let cool, and once room temperature or below, arrange the strawberries on top. Refrigerate some more until you want to eat it, which is probably now.

Preparation Time: 
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

I'm dreaming of a vegan cheesecake with berries kinda mixed in... do you think it would make it not set up correctly if I mixed in some strawberry or blue berry puree?

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Baked this the other day with a fellow sexy vegan.

Effing fantastic!!

So simple to make. I used a pre-made Arrowhead Mills organic crust from Meijer, which worked well. However, I'd love to make a homemade one next time and make them more tart-like.

I also think the "cheesecake" filling would be amazing for lemon bars, which can be kinda hard to veganize.

Way to go!! ;)b

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This is actually my second attempt at cheese cake, the first one was a tofu cheese cake that didn't turn out that great, but not bad, this one though is GREAT!

Tastes exacly like real cheesecake.

Cheese cake was always my favorite desert, and I thought I was going to have to say good by when I went vegan, not so.  I want to try this one out on my mother dairy-aholic.  I bet she wouldn't be able to tell it is vegan! 

I have said it before and I will say it again, if everybody knew that vegan food is so good, there would be a LOT less omnis out there!  Thank you thank you thank you for this recipe, it was fantastic!  I have gained probably 10 lbs since going vegan a month ago because everything tastes so darn good I  never want to stop eating!

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Wow!  Great recipe!  Instead of using strawberries, before baking I pureed some raspberries with a tablesoon of sugar and 1/2 tsp vanilla.  I poured about 1/2 cup on top, then swirled it around with a butter knife.  I reserved the remainder of the raspberry sauce and served it with this creamy, delicious cake!

Thanks for the great recipe   ;)b

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This was really simple to put together and came out great!  It was still a little liquidy after I took it out of the oven, so I think I'll add more cornstarch next time.  Otherwise, this is the best vegan cheesecake I've ever eaten.  Thanks so much for the recipe!!! :)>>>

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Great recipe, I think more lemon is definitely needed tho cos it gets less lemony when it cooks, I'm not so sure about the cornstarch/flour tho...

I used some vegan digestive biscuits for the crust, mixed with margerine and smushed into the bottom of the pie tin using a glass.
I didnt add enough sugar to mine cos I dont like it too sweet, this may have been a mistake tho cos most ppl requested sugar to be added.
I added a picture, take a look!

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Mmm! This was my first attempt at cheesecake and it was superb. I didn't have any vanilla extract so I substituted with about a tablespoon of amaretto. Plus, I added a 12 oz. container of firm silken tofu. It was more like boxed cheesecake than New York style, but I always preferred the box. Of course without the silken tofu, this might be more like the authentic NY style. Thanks! (My picture was taken before the strawberries.)

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;)b

This recipe replicates memories from my childhood.  This is so simple, yet so good.  This is THE cheesecake recipe I use.

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I have a question about the vegan cream cheese. Would it still work if I used homemade cream cheese made of blended tofu, cashews, sugar, salt? I've made homemade vegan cream cheese before, but I don't think it was the exact same consistency of real cream cheese. I think it was a little watery. Like the consistency of a pudding. Maybe even a bit thicker than that, if I added more cashews.

Can you share your cream cheese recipe? Please!!!! Here, in Italy, there's no vegan cream cheese, so it'll help me a lot.

try this one

Vegan Cream Cheese

1 cup soft or silken tofu
1/4 cup cashews
1-2 Tbsp water or soymilk
2 tsp. sugar
1 tsp salt
1/2 tsp. pepper

Drain Tofu, wrap in towel or cheese cloth, and squeeze out excess moisture.
Place all ingredients in food processor/blender, and blend until smooth.
Taste to adjust: add more tofu/ water for a thicker/thinner consistency.
Add more sweetener/dash of lemon juice for a sweeter/less sweet flavor.
When the flavor is acceptable, transfer cream "cheese" to the plastic container,cover and-for best flavor- refrigerate over night.

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I fixed the proportions just now, in case anyone was wondering about the comments regarding the amount of cream cheese.

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