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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 made this dish over the weekend and it turned our perfect. We tried it plain at first, and loved it, and are looking forward to adding some fruit next time. Thanks for sharing:o)

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Hi admin.
My family extremely like the color ful salad but i have no idea that how i make it perfectly...
so please suggest me how i make it...............

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hi
I like this dish very much.its to much delicious.I also love strabries.

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Hi there, I'm an intern for Animal Place, a farmed animal sanctuary that also does outreach to the community about veganism and animal rights. We are compiling a list of recipes to give out to new vegans and I was wondering if I could use your recipe and picture? I would give you credit, of course.

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Hi there, I'm an intern for Animal Place, a farmed animal sanctuary that also does outreach to the community about veganism and animal rights. We are compiling a list of recipes to give out to new vegans and I was wondering if I could use your recipe and picture? I would give you credit, of course.

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i searched high and low for vegan graham crackers.... they were hiding or something cuz i couldn't find them any where so i used gingersnap cookies instead. turned out really good. i don't get why it needs 12 hours in the fridge... i left it in for 5 and it was fine. oh, yeah... DON'T ADD WATER TO YOUR "EGG", you'll end up with a runny messy creamy pie. i didn't and it turned out REALLY good and firm. thank you for this recipe... it's definately a once in a while pie but it's fantastic! :D

Thank you for the tip about not adding the water to the egg replacer, I was wondering about that.  I read that nabisco original graham crackers don't have honey in them.

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Thank you snowbunny87 for this delicious recipe.  It was incredibly easy to make make.  The only thing different that I did was used a Keeple Grahm Cracker Pie Crust.  It was very easy and simple.  The next time I believe I will make 1/2 more of the recipe because there was quite a bit of room left in the pie shell, or I will get a smaller pie shell and I will also put fruit on top or swirl some in.  My sister who is non-vegan really enjoyed it, I believe she was even surprised at how good it was.

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fantastic!!!  I hadn't had cheesecake in 14 years!!  This was just as I remember cheesecake tasting!!  My non-vegan family members loved it too!!  Great recipe!!!

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I just added two pics and I must say, this is an amazing recipe!! Not only was this exactly like cheesecake, but it was even pretty to look at and it matched my dining room table, lol. THANK YOU!!  ;)b

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HOLY MOLY. This was amazing. My boyfriend who is a major cheesecake fan loved this and said it was the best vegan thing I've made thus far.

Instead of cinnamon graham crackers, I used the regular kind and added some brown sugar and cinnamon to taste. Then to substitute the egg replacer I combined a few of the egg replacers on here and used 1/4 cup applesauce, 2 teaspoons baking powder and 1 1/2 teaspoon vinegar. Also, I used the Follow Your Heart Cream Cheese and I halved the lemon as well. I baked it for 25 minutes and let it sit in the fridge for about 10 hours. I topped it with fresh blueberries and raspberries. It tasted and looked AMAZING. I'm so excited that I can eat cheesecake now. :3
:)>>>

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