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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?

This recipe is a hidden gem! I made the exact recipe, and it was perfect, minus the crust which I used the Arrowhead Mills chocolate crust. It was gone in a day, (family of 5). So, I am making it again tonight with a smaller lemon, so it's a little less tart, and I added liquid vanilla stevia to funk it up, and I add way more vanilla than normal anyways. The texture is amazing, mousse-y, custard-y, cheesecake! I have a recipe that is a marble version, and it is like half brownie half cheesecake, but the firmer cheesecake texture, also awesome, but this was just really decadent, and great for something different! It melts in your mouth! They all just said the best cheesecake they've ever had, vegan or otherwise!

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first recipe i have made from scratch!!!
i was so scared i was going to do something wrong but it turned out great in my opinion!
i was impatient and ate some before it was fully cooled and was a little worried about the texture. it was pretty mushy.
but after about an hour or so i the fridge it got more "cheesecakey".
i mixed in some strawberry glaze to the top before i cooked it. gave it a  hint of strawberry flavor which was nice.
yay!!!!    ;)b

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I loved this recipe!

As I read in the comments, I did not add water to my egg substitute.

I used an oreo pie crust and put chocolate and caramel drizzle on top, and it is amazing.

I let it set over night in the fridge so about twelve hours, I stole just a piece from it about five hours after I put it in and it seemed firm so I could have probably done without the extra hours.

I used this caramel sauce: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=348

Thanks!

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;)b  This was amazing! it puffed up in the oven and browned a little on the top around the sides, just the way regular cheesecakes do! I have no idea how that's even possible!  it didn't end up as thick as dairy cheesecakes, but the texture was exactly the same.  I was so amazed. Wow.

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very good and easy! i used about 2 heaping TB of cornstarch instead of the ener-g and that worked well to firm it up.

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You can substitute two extra firm silken tofu well drain for the tofu cream cheese. Also use 2 tbsp flour and 2 tbsp cornstarch or arrowroot powder the egg replacement.  I also use 1/4 cup silk vanilla creamer to enhance the tase, however this is optional.

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this was incredibly good, I'd like to say that all my non-veggie friends loved it as much as me but me and my hubby ended up eating the whole thing on our own :o

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Karo Syrup is should be in the store around the Maple Syrup section. It's used to make carmel sauce sometimes.

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This was very simple to make and it came out great.  The only thing I would do different next time is use only half the amount of lemon juice called for.  Other than that it's perfect!

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Ok so I made this today......here is what I did! i apologize because I kind of tortured your original recipe and tweaked it alot!!!  >:D

I used two packages of tofutti 1 cup of sugar(raw), 1tbsp of vanilla extract, 2tbsp of lime juice(fresh squeezed), 2 tsp cornstarch & 2 tsp of lime zest for my filling...i ran it through my food processor and filled my Safeway Vegan graham cracker crust. I baked it at 350 for an hour and cooled it in the fridge! it turned out so yummy and refreshing......so thank you so much for an awesome base....I am so doing your version after I finish eating this one ALL BY MYSELF(gosh its a rough life hahahaha)

Erin~

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