Happy Herbivore Blog

Low-Fat Vegan Cheesecake Recipe

Posted by: Lindsay S. Nixon |

Category: 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:

VEGAN CHEESECAKE!

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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.

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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

Recipe:Cheesecake

Description

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.

Ingredients

Instructions

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.

Chef's Notes:

  • 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.

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