Vegan Cheesecake And Vegan Ginger Crust Recipe

Name: Vegan Cheesecake And Vegan Ginger Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Crust; 24 -26 mi-del brand ginger snaps; 2 tablespoons Earth Balance buttery sticks, melted; Filling; 1 (12 1/3 ounce) package of mori-nu firm silken tofu; 2 (8 ounce) packages tofutti better-than-cream-cheese; 3/4 cup blonde unprocessed unbleached cane sugar; 1/4 teaspoon sea salt; 2 teaspoons vanilla extract; 2 teaspoons imitation butter flavoring; 1 lemon, zest of; 2 tablespoons tapioca flour; 2 tablespoons silk soy coffee creamer

Servings: persons

For Crust
24 -26 mi-del brand ginger snaps
2 tablespoons Earth Balance buttery sticks, melted
Filling
1 (12 1/3 ounce) package of mori-nu firm silken tofu
2 (8 ounce) packages tofutti better-than-cream-cheese
3/4 cup blonde unprocessed unbleached cane sugar
1/4 teaspoon sea salt
2 teaspoons vanilla extract
2 teaspoons imitation butter flavoring
1 lemon, zest of
2 tablespoons tapioca flour
2 tablespoons silk soy coffee creamer

1
For your crust:
2
You will need a 6 inch spring form pan for this recipe. You will also need to lightly grease the sides of the pan.
3
Place a piece of parchment paper on the bottom of the pan and then replace the ring and close tightly. Now you're ready to start your cheesecake.
4
Prepare 24 - 26 Mi-Del brand Ginger Snaps by processing in your food processor until it is fine and crumbly. (Set aside).
5
*Note: You don't need any sugar for the crust because the cookies already have it. This makes a delicious crust and one that goes well with the lemony goodness of the cheesecake!
6
For Filling:
7
* If you don't have a microplaner, you might consider purchasing one for this recipe. The zest is very fine and adds so much more flavor than if you only have a small grater. It is worth the extra money for the flavor that you get by using this!
8
Blend Cream Cheese and Tofu together first in your food processor, then add the additional ingredients, including the lemon zest, and whip until smooth and creamy, (approx 5 - 7 mins). While that is processing, make your crust.
9
Crust: Add the 2 Tbsp of melted margarine to the crumbs and stir until all of the crumbs are uniform in color and coated with the Earth Balance. Pour into spring form pan and press down, making sure to also push the crust about 1/4 to 1/2 inch up the sides of the pan all the way around.
10
When finished with the crust:
11
Pour the filling into the greased pan and bake in a 350 degree oven for 1 hour and 15 minutes. The cake should be slightly browned on top. You can bake it for an additional 15 minutes if necessary to achieve the right brown-ness on the top.
12
*Note: I use a gas oven, time varies slightly with an electric oven and if you are in the mountains, you'll need to add another 2 tsps of Tapioca flour so that it sets.
13
When done:
14
Remove from oven and cool on wire rack. When cool to the touch, transfer it to the refrigerator and continue to cool for 2 hours. Serve and enjoy!

962

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: For Crust, 24 -26 mi-del brand ginger snaps, 2 tablespoons Earth Balance buttery sticks, melted, Filling, and more.

Yes, Vegan Cheesecake And Vegan Ginger Crust 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.

That's it — enjoy your meal!

Vegan Cheesecake And Vegan Ginger Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions