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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 ( (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: 
Recipe Category: 


so easy to make! and easy to eat too.


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


:D I love this cake it was so easy to make and it tasted delicious.
My kids and my husbnad loved it too.


karo syrup is a light corn syrup.  You could subsitute it with any sweet syrup, try brown rice syrup (what I use), maple syrup, agave nectar...etc

Or, if you're lazy, you could buy a premade graham cracker crust.  Most "low fat" store brands are vegan--just watch out for honey!!


I have been having trouble finding Karo syrup......any suggestions also what is it?


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


Mmm...this was really good. I haven't tasted a single vegan cheesecake that tasted like "real" cheesecake. Except this one. It was delicious! Even my omni friends and family liked it.

Thanks for the WONDERFUL recipe!


Your photo skills sure put mine to shame, snowbunny and agilchrist!

Boy, this cheesecake really hit the spot.  I almost cried when I ate it!  I havent had cheese cake in.....4 or five years.  Reminds me of restaurants and my late grandma and simpler times.  Very nostalgic!  Should be titled "Emotional Vegan Cheesecake"

Thank you for a decadent, easy dessert.  And also thanks for the inspiration to reminisce and self-reflect!


I gave this 4 stars, because it was very good, but needs some tweaking. I would halve the lemon because it was very tart. I mixed the Ener-G with water (not sure if I was supposed to or not), but I think that made it too watery and thus too creamy (not firm enough) in the middle of the cheesecake. Maybe I'll use less next time. I used a premade Keebler shortbread crust. It was really good, and I'll post the results once I perfect it. Thanks!!


this looks really great. does any one know nutritional value? i wanna make this as a present for a friend on a diet (or at least something cheesecake-like)



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