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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?

This recipe was great, tasted just like real cheese cake :)

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Wow, this cheesecake was really awesome! I added an extra tablespoon of cornstarch, though, and it was perfect.  :)>>>

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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.

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Faunablues, thank you so much for this fabulous recipe.  I also made a peanut butter cup cheesecake recipe from a cookbook, and this one was FAR superior.  It's seriously great . . . just like non-vegan cheesecake. 

My only warning to others who want to make it is to be sure to use 2 boxes of 8 oz. cream cheese, and not 2 boxes of 16 oz. cream cheese as the recipe states.  In a response to a review, Faunablues indicated that the recipe was supposed to read either 2 boxes of 8 oz. cream cheese OR 16 oz. total . . . not 2 boxes of 16 oz. cream cheese.  Anyway, thanks again for the great recipe.  :)

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It was amazing... seriously. It tastes just like real cheesecake.

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May I bow down in worship  ;)

When I make this in the future I think I might add a little more cornstarch... Otherwise it was FABULOUS  :D  :D  :D

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I was just wondering if you meant 4-8 oz. containers of Tofutti cream cheese, or if there are 16oz containers that I am not aware of.  I made it with 4 containers of cream cheese and there was too much filling for a graham cracker crust, and it was a bit runny in the middle.  Still tasted really good though, and my friends loved it!

... Ooops.

What I meant was 16 oz. Tofutti cream cheese, or two containers. I swear I typed it like this when I submitted... maybe the syntax was corrected? I'm glad it still worked!

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I was just wondering if you meant 4-8 oz. containers of Tofutti cream cheese, or if there are 16oz containers that I am not aware of.  I made it with 4 containers of cream cheese and there was too much filling for a graham cracker crust, and it was a bit runny in the middle.  Still tasted really good though, and my friends loved it!

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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.

The important thing is that it is of similar consistency and it can "set." The Tofutti is pretty thick stuff (it can tear up soft bread if it's straight out of the fridge). So far as I know, the tofu in your cream cheese will let it set, without anything extra. If you could get away with reducing the liquids, or hey, letting some evaporate on the stove, it might work.

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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.

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