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.
Recipe added on February 6, 2010 by
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.
- Serving Size: 1
- Servings Per Batch: 9
- Amount Per Serving
- Calories 158
- Fat 7.50g
- Carbohydrate 18.80g
- Dietary Fiber NA