Jan. 2, 2009
Low-Fat Vegan Cheesecake Recipe
For my one year veganniversary, I created the fat-free carrot cake cupcakes that took blogs (and kitchens) over by storm. (Yah, they are that good!) So I knew the pressure was on for me to make something just as amazing this year. What works once works twice, right? Just like last year, I made what I was craving:
I wanted to make a fat-free cheesecake, but quickly realized that was impossible since there is no such thing as fat-free tofu! Thus, I settled on making a naturally low fat cheesecake without any added fats. I paired my cheesecake with a whole wheat (no added fat!) gram cracker crust and my tummy has never been happier. Best cheesecake EVER. Seriously. I also have big plans for this recipe... strawberry cheesecake? chocolate cheesecake? oh the possibilities are endless!
I used my easy (2-ingredient!) graham cracker crust recipe; you can get it by clicking "recipes" on the navigation bar.
Per serving (just cheesecake): 143 calories, 5g fat, 20g carbs, 4g protein Per serving (crust no topping): 228 calories, 7g fat, 36 carbs, 5g protein
Per serving (crust and topping): 243 calories, 7g fat, 40g carbs, 5g protein Topping: Makes 8 servings (about 4 tbsp per serving) Per serving: 15 calories, 0g fat, 4g carbs, 0g protein
Vegan cheesecake became a Christmas tradition in my family after my parents went plant-based. This recipe is more decadent than my other recipes and uses ingredients I normally wouldn't...except during the holidays! You'll also need my Graham Cracker Crust recipe.
12 ounces mori-nu tofu, extra firm
8 ounces Tofutti cream cheese
⅔ cup raw sugar
¾ tsp almond extract
2 tbsp cornstarch
Preheat oven to 350F. Prepare pie crust if you have not already done so. Drain tofu and transfer to a blender along with the cream cheese. Blend for 30 seconds, scrape the sides, and blend for another 30 seconds. Add remaining ingredients (except crust) and blend for 3 minutes, stopping periodically to scrape the sides.
Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.
For a topping, let frozen strawberries defrost (in a bowl or in their bag). Serve over the cheesecake.
- If you don't have a strong blender or processor, leave the vegan cream cheese out for 20-30 minutes to soften it up.
- Any Mori-Nu tofu will do here, but extra-firm is best.