Vegan Cheesecake Recipe

Name: Vegan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake itself; 2 containers plain tofutti vegan cream cheese; 2/3 cup sugar; 4 teaspoons fresh lemon juice (i used bottled); 1/2 teaspoon salt; 1/4 cup water; 1 tablespoon extra firm tofu, drained; Graham cracker crust; 6 graham crackers; 4 tablespoons earth balance spread margarine

Servings: persons

Cheesecake itself
2 containers plain tofutti vegan cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice (i used bottled)
1/2 teaspoon salt
1/4 cup water
1 tablespoon extra firm tofu, drained
Graham cracker crust
6 graham crackers
4 tablespoons earth balance spread margarine

1
Preheat oven to 350F.
2
Mix cream cheese up in blender/food processor til softening occurs.
3
Add the sugar, lemon juice, salt, water and tofu.
4
Blend until it seems thouroughly processed.
5
Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
6
Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
7
Spin it around a bit to even out the wrinkles on the top.
8
Don't know if that matters but works for me.
9
Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
10
Cool to room temp and refrigerate.
11
Can decorate with your choice of berries, whipped cream or whatever you like.
12
WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
13
6 to 8 points per serving.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cheesecake itself, 2 containers plain tofutti vegan cream cheese, 2/3 cup sugar, 4 teaspoons fresh lemon juice (i used bottled), and more.

Yes, Vegan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Cheesecake

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