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!
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