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Vegan Cheesecake

Vegan Cheesecake recipe image
This Vegan Cheesecake offers a luxurious, creamy texture that rivals traditional dairy-based versions. By blending silken tofu with brown sugar, lemon juice, and vanilla, you create a filling that is both light and satisfying. The tangy brightness of the lemon cuts through the sweetness, while the graham cracker crust provides a necessary crunchy contrast. It is an ideal dessert for potlucks, holidays, or whenever you crave something indulgent but plant-based. This recipe is straightforward, requiring no special equipment beyond a food processor, making it accessible for home cooks of all skill levels. Serve it chilled for the best texture and flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 36.2
Description
This Vegan Cheesecake offers a luxurious, creamy texture that rivals traditional dairy-based versions. By blending silken tofu with brown sugar, lemon juice, and vanilla, you create a filling that is both light and satisfying. The tangy brightness of the lemon cuts through the sweetness, while the graham cracker crust provides a necessary crunchy contrast. It is an ideal dessert for potlucks, holidays, or whenever you crave something indulgent but plant-based. This recipe is straightforward, requiring no special equipment beyond a food processor, making it accessible for home cooks of all skill levels. Serve it chilled for the best texture and flavor.
Ingredients
  • 1 graham cracker crust,
  • 1 lb silken tofu, drained
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup or agave nectar
  • 1/4 cup neutral oil (such as canola or sunflower)
  • 2 tbsp fresh lemon juice
  • 1 tbsp unbleached white flour or cornstarch
  • 1 tsp vanilla extract
  • 1 pinch salt
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC).
  2. 2
    Place the drained silken tofu, brown sugar, maple syrup, oil, lemon juice, flour, vanilla extract, and salt into a food processor.
  3. 3
    Blend the mixture on high speed until completely smooth, creamy, and no lumps remain, scraping down the sides as needed.
  4. 4
    Pour the blended filling into the prepared unbaked graham cracker crust, ensuring it is spread evenly.
  5. 5
    Bake the cheesecake for approximately 45 minutes, or until the edges are set and small cracks begin to form around the perimeter.
  6. 6
    Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 2 hours to set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 36.2kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 12.0mg4%
Sodium 326.5mg14%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, ensure the graham cracker crust is made with gluten-free crackers or use an almond flour crust.

Silken tofu provides the creamy texture; do not substitute with firm or extra-firm tofu as the result will be grainy.

The cheesecake will continue to set as it cools and chills. Cracks on top are normal and can be covered with fruit or whipped cream if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

If you prefer a stronger lemon flavor, add 1 teaspoon of lemon zest to the filling.

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Read it online: https://www.chefs-mate.com/recipe/vegan-cheesecake/