Quick & Easy Vegan Cheesecake

The holidays are so crazy, aren’t they? From wrapping-up work projects for the end of the calendar year, to finalizing gift shopping and decorating the house, there is often little time to do anything else. Even though I had plenty of notice for a holiday get together with friends a couple weeks ago, I left my dessert contribution to the last minute and was scrambling to make something delicious and festive-looking. A walk through the fruit aisle of my grocery store inspired me to go with a vegan cheesecake decorated with strawberry and kiwifruit.

Quick & Easy Vegan Cheesecake

Now I’ve made raw vegan cheesecake many times. It’s totally amazing and I highly recommend making it when you get the chance. However, as easy as it is to put together, I didn’t have the time for all the soaking and freezing involved. I was also running low on coconut oil and cashews. So instead, I decided to leverage a few grocery store staples and make a quick yet decadent traditional-style cheesecake.

How to make this Quick & Easy Vegan Cheesecake

Buy a Keebler Graham Ready Crust – they’re vegan and available at most grocery stores…

Keebler Graham Ready Crust

… and 2 packages of Tofutti cream cheese, a lemon, some sugar, vanilla extract, and salt.

(Yes, Redpath sugar is vegan!)

Quick & Easy Vegan Cheesecake

Juice and zest half the lemon…

Quick & Easy Vegan Cheesecake

Blend everything together…

Quick & Easy Vegan Cheesecake

And pour it into the graham crust.

Quick & Easy Vegan Cheesecake

Bake it for 30 minutes, refrigerate it for an hour, and then top it with fresh fruit.

Quick & Easy Vegan Cheesecake

Unfortunately, I forgot to take any photos of the cheesecake when it got sliced-up and served at the party. But the feedback was excellent and like most good vegan desserts, no one could “tell” it was vegan. So there you have it – an easy holiday dessert that will please everyone at the table. Enjoy!

Recipe Updates – Quick & Easy Vegan Cheesecake

July 11, 2013Tofutti linked this recipe on their website today. I’m so stoked!

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Quick & Easy Vegan Cheesecake

This vegan cheesecake is made quick and easy with a store-bought graham crust. It’s perfect for last-minute dinner parties, and is loved by vegans and non-vegans alike!

  • Author: Angela @ Vegangela.com
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: American, Vegan

Ingredients

Scale
  • 1 Keebler Ready Crust Graham
  • 2 8oz containers of vegan cream cheese (Tofutti is my favorite)
  • 1 lemon
  • ½ cup sugar
  • ½ tsp vanilla extract
  • pinch of salt
  • Topping of choice (fresh fruit, fruit sauce, chocolate sauce, etc)

Instructions

  1. Preheat oven to 350F.
  2. From the lemon, prepare 1 tbsp of fresh juice and 1 tsp of lemon zest.
  3. Add them to a mixing bowl, along with the cream cheese, sugar, vanilla and salt. Blend well.
  4. Pour into the graham crust, bake for 30 minutes, and then chill in the fridge for an hour.
  5. Decorate with fresh fruit, a fruit sauce, or chocolate sauce.

Keywords: cheesecake, comfort food, easy, favorite, food processor, holiday & special occasion, lemon, make-ahead, one-pot, oven, Tofutti, vegan

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171 thoughts on “Quick & Easy Vegan Cheesecake”

  1. I love, love this cheesecake! My non vegan family loved it too! I did find I had to bake it 15-20 minutes longer.
    Thanks so much!

    Reply
  2. Great easy recipe. I suggest making your own crust. I like to make my crust with half graham crackers and half Nilla wafers. I am not vegan but I love this cheesecake. I’m also not a cheesecake fan so me liking this says a lot. A couple tips. I add a little more vanilla, maybe 1/4 tsp more. I’ve also made this with lime and that works too. I don’t usually add the zest in, just the juice. I also decorate with strawberries and blueberries before putting it in the refrigerator to chill. The fruit gets a little glazed and it tastes more incorporated. Awesome recipe!

    Reply
  3. I haven’t tried this yet but I have a grandson that has pku it’s a protein problem so he is a vegan all the way it makes it hard to find things for him to eat so if you have any more vegan recipes I would love it. Thank you

    Reply
  4. Thanks for this!! Was looking for an easy way to turn toffitti cream cheese into cheesecake! I didn’t have the graham cracker crust on hand so I made mini cheesecakes in muffin pan, with half an Oreo at the bottom of each for the crust. And some cookie butter from trader Joe’s for good measure. Omg it was great. Thanks for this plan to make it in full soon too! The lemon adds so much even when you add chocolate or anything else to it too

    Reply
  5. I made this for my husband and I for Valentine’s Day and we both loved it. Thanks for such an easy and delicious recipe!

    Reply
  6. This recipe is amazing. All of my omnivore friends love it as well! I never have fresh lemon so I just did one tablespoon of lemon juice instead. You can barely taste the lemon; all you taste is delicious, delicious cheesecake I’ve also made it with Go Veggie cream cheese and it’s a smidge sweeter. Both are Soo good. Thanks for the awesome recipe!

    Reply
  7. Hello, I love the concept of your recipe. I made my own homemade crust because the pie crust was not vegan. By the way my crust was perfect. . The first time I made the pie I used tofutti, it was okay. So then the next day I change from tofutti to kite Hill cream cheese. I’m sorry to say but it was the best change the recipe needed. Thank you so very much for the recipe it helped a lot to make my daughter’s Thanksgiving great.

    Reply
  8. This seems to be exactly what I’m looking for, but before I go out and buy the ingredients, can you tell me if it can be served without fruit on top? I like my cheesecake plain and I’m not usually a fan of toppings or flavors. Thank you!

    Reply
  9. The recipe needs to be corrected to bake for 60 minutes at 350. I would add one cup of sugar. It will rise and then drop. The top will be very light golden brown I make this all the time.

    Reply
  10. I know it says on here to bake it, but I have done original cheesecake without baking it. Can I just refrigerate this one? I want to make it in the summer. Thanks

    Reply
  11. I tried this recipe and followed every exact direction, but it didnt work at all. I was so excited about it and my dreams were crushed.

    Reply
  12. Hello Angela, I just wanted to ask a question whenever you have time. I personally haven’t made anything with lemon zest before this recipe but my cheesecake turned out super lemony. I tried to follow your recipe to a T but I feel like I messed up on the lemon proportions, is there any way to measure it better or should I scale back the lemon a bit?

    Reply
  13. Thanks for the recipe, Angela. Made this last night for a dinner with friends. Converted to grams, I made two adjustments – added all the zest from the lemon and made my own base using ginger biscuits & vegan marg/spread. It was baked in a lined, loose base cake tin. Everyone enjoyed it and the carnivore said it was the best cheesecake she’d eaten! I think she found it lighter than a dairy cheesecake. Served with a compote made from frozen fruit. When I make it again (and I will), I might add juice from a whole lemon.

    Reply
  14. This recipe looks great and easy!

    Two questions: I accidentally got confectioners sugar instead of granulated. Will that be a problem?

    Also, I need to make this in advance for a celebration. How long will it last in the refrigerator, prepared in advance?

    Thanks!
    Lisa

    Reply
  15. I’ve made this cheesecake several times (more than I’d like to admit). My daughter-in-law is vegan, which is why I made it the first time. I love it, which is why I’ve made it every time after! The only modification I’ve made was to add the juice of two lemons, only because I like lemon. I also put blueberries on top of the crust and pour the cheesecake mixture over them. That works really well.

    Reply
    • Since I am a peanut butter addict (all nut butters, who am I kidding…)
      For the base you can either go with graham crackers or Oreo type cookies work nice as well.
      You can swirl in 1/2 – 1/3 cup peanut butter or blend it with the “cream cheese” (I have recently discovered an almond based cream cheese which is AMAZING)
      Then you can top with peanut butter cups (The darks ones from Justin’s or homemade) and chocolate drizzle.

      Reply
  16. I’ve made this cheesecake for my best friend every year for her birthday since finding it. She absolutely loves it.

    Reply
  17. I have been vegetarian for 17 years and on and off vegan during that time (due to other health issues and not being educated in pregnancy and nursing and continuing being vegan) I just went back to vegan about a year ago… everything has been fairly simple to cut out since I am desperate to help the animals. However, during my monthly visit and just before my cheesecake and chocolate cravings become almost unbearable. I found chocolate recipes that worked for my cravings but the cheesecake ones have been tough. I have tried many recipes and they weren’t like the real thing. This is pretty authentic! I did things a little different. I made my own crust (gram crackers and coconut oil) and i only had 1 cream cheese container so i added 8 oz of silken tofu. I will have to try with all cream cheese next time but the craving was real and the store closed for the night 🙂

    Reply
  18. Thanks for the great recipe. I have it in the oven right now. We’re not vegan, but my daughter has milk and egg allergies, so your baked goods are a godsend.

    Reply
  19. I’ve made this so many times now, I feel like it’s about time that I posted my thanks! Thank you! 🙂 I have no idea why there are negative reviews. This cheesecake is the best tasting vegan cheesecake I’ve ever had. No, it’s not healthy. It’s cheesecake! It’s not supposed to be healthy! If you want healthy, don’t make a cheesecake.

    Tips from a person who has made this at least a dozen times:
    (1) One crust purchased in the U.S. actually takes 50% more ingredients than listed. We usually double the recipe, and make one regular-sized cheesecake in the crust, and then make a second (1/2 sized one) with no crust. Using a glass container, the crust-less one cooks up perfectly.
    (2) If you make yours 50% larger, increase the cooking time by about 10 minutes. Right when it’s bubbling up and starting to brown just slightly, that’s when it’s done.
    (3) Experiment with crusts and toppings. It’s great with an OREO crust. It’s great with a variety of toppings. To me, no crust and strawberries are the best combination. It all depends on what you are in the mood for. My family likes chocolate chips on top. I think that’s too rich.
    (4) Don’t use a liquid sugar (stevia, maple syrup, agave nectar, etc.). Those won’t work if you are wanting a firm and easy-to-cut cheesecake. Only use granulated (vegan, of course!) sugar. This cake is the only reason we buy sugar, actually! It’s worth it though.
    (5) Don’t plan on having leftovers. But, if you do, it lasts nicely in the refrigerator.

    Thanks for the great recipe! My family enjoys it a lot, and it’s a great one to make for guests, too.

    Reply
  20. Also wanted to add, mine came out somewhat runny, but after sitting on the counter cooling for a few hours, it was almost completely firm. After sitting in the fridge overnight, it was totally firm. So people should’t worry about the runny-ness. This should work with any brand of vegan cream cheese or sweetener, I can’t see why it wouldn’t.

    Reply
  21. This is an amazing recipe! I had been looking for a vegan cheesecake recipe that was easy and not raw. Since I can’t eat sugar, I subbed in some Swerve, I also make a homemade graham crust that’s easy and sugar free. I subbed lime juice and zest as well. It is so delicous! Thanks for this!

    Reply
  22. yes the ready crust is not vegan because of the sugar also some of the crust has honey. you can make your own crust easy with raw walnuts or almond and pitted dates soaked in warm water for 10min.

    if you do find a vegan ready crust please post.

    Reply
  23. Hi. I did it today. Really good. It burned the upper part but it’s fine. I think was my fault. Lol. But can I switch sugar for agave nectar? I have a diabetic friend that wants to try it.

    Reply
      • Coconut sugar might work better for diabetics. I’ve used it in this recipe, and while it tastes different, when you add toppings, it is to die for! My bacon eating Iowa family loved it.
        Also, I was wondering if you had tried to make a pumpkin swirl version yet and how it went. Thanks!

        Reply
  24. I was charged with making desert for a group that included dairy eaters, non dairy eaters, gluten free and low cane sugar folks. I used this as a base recipe with the Non-hydrogenated Tofutti cream cheese and it was stunning!
    A few changes;
    I used vegan shortbread cookies as the crust, crushed and cut with a little margarine and pressed into the bottoms of ramekins.
    Next I substitued half the sugar for agave syrup (I didn’t want to use all syrup as I was afraid it wouldn’t firm up).
    I also substitued Orange zest instead of lemon and added 1/4 tsp nutmeg to the filling.
    It satisfied everyone’s restrictions and tastebuds!
    Thanks!

    Reply
  25. This is seriously the BEST cheesecake EVER. I’ve made it several times and every time I make it, my omnivore friends are shocked when I tell them it’s vegan. I’m on Weight Watchers now so I’m going to try to make it with truvia tomorrow. If I can pull it off, it will be 6 points a slice. I may even cut the pie into 16 slices. 🙂 I hope it tastes ok. *fingers crossed* Thanks so much for sharing this recipe. It’s simply the best. Oh, and I’ve made it with homemade crusts each time but am going to try it with the keebler crust tomorrow instead. Woohoo!

    Reply
  26. I’m going to try this recipe but in cupcake form. I’m also on planning on doubling the amounts. How many cupcakes / servings do you think I’ll be able to make by doubling the recipe? (Four containers of tofutti cream cheese.) Should I also double the sugar and amount of lemon?

    Reply
  27. Angela,

    Thank you so much for this wonderful recipe! I tried it once before and it was so delicious and creamy that I promised my mother I would make another one for Thanksgiving this year. I know cheesecake is not really a Thanksgiving dessert per se, but I want a chance to show off how spectacular vegan eating can be.

    Good for the animals and delicious to eat. And as one of the other posters said, enjoying a dessert that does not contain stress milk from suffering cows makes the dessert even more delicious. Thanks again for this super recipe! Go Vegans!

    Reply
  28. hi Angela!
    I’m looking forward to making this and was wondering if this would make a more traditional (springform pan) 9 inch cake-Instead of the pie pan look-i wanted a more elegant presentation for a friend’s birthday cake. If I put the graham cracker crust on the bottom and fill the springform pan to the top, are there enough quantities in the ingredients to make that happen or will I need to double the recipe? Thanks so much

    Reply
  29. I tried using the earth balance vegan cream cheese and it came out of the oven runny. Will it firm up in the fridge? Also do you have a pumpkin version that’s just as easy?

    Reply
  30. So I saw another commenter used a different brand of cream cheese with not so awesome results. I am a trader joes vegan cream cheese girl….have you had any experience with this cream cheese? I like it better than tofutti because it doesnt have that super soy flavor and it has that tang i remember from my omnivore days. I have used it in lasagna and alfredo and cinnamon roll icing but not in cheese cake so i was wondering how you think it would fare?

    Reply
  31. I was wondering, can you use Nutella to make a chocolate vegan/vegetarian cheesecake? Swirl it into the mixture before placing it into the oven?

    Reply
  32. Found your site last weekend & had to try the cheesecake. I’m Vegan, but my husband is not. He absolutely LOVED the cheesecake. I served it with cherry pie filling spooned on top. HEAVENLY! I will have to use a LOT of restraint not to fix it as often as I’ll want to! Thank you!

    Reply
  33. Thanks for posting this! I’m going to make one for my father this Sunday. One question, I use egg in non-vegan cheesecake to be the firming/hold agent. Will the vegan cream cheese be firm enough, or hold strong enough for a cheesecake? I guess it does, looking at the great reviews, but I’m just cautious.

    Reply
  34. Girlfriend! This recipe is thebomb.com. I made it tonight and it came out so tasty, I was surprised. I used Meyer lemons so it was a light tart taste, then I topped it with sugar dusted fresh strawberries. Yum. Even the non-vegans in the house tore it up. Alas, my little cheesecake is but a memory.

    Reply
  35. At my family holiday party last month I made this recipe with a homemade gluten free graham cracker crust, and then bought a pre-made pumkin pie for the non-vegans. This cheesecake was absolutely devoured! I am SO excited to make this again. (The store-bought pumkin pie was barely touched next to this one 🙂

    Reply
  36. The first recipe I tried (as my daughter and I are doing 30 days vegan). I LOVE key lime pie so switched out the lemon for lime and it was AMAZING!! So easy and simple 🙂 Thanks for sharing all your great recipes!

    Reply
  37. This was delicious! I’m a vegan, my twin sister is not, and it happens to be our birthday. Cheesecake is her favorite desert so I made this recipe so we’d both win! I loved it, but it was quite lemon-y. I actually only put 1tsp of lemon juice instead of 1 tbsp so I was a little surprised. It tasted more like a key lime pie than cheesecake. No complaints because I love key lime pie, I just wish I could have given her a “cheesecake”. Thanks for the recipe!

    Reply
    • Hi Jodie! Thanks for taking the time to comment. I’m glad you girls liked the cheesecake – sorry that it seemed too lemony for you. I’ll have to make it again soon and update the recipe if I feel the lemon taste is too strong 🙂

      Reply
  38. I think its also important to note that as well as being great for the animals, veganism is also the healthiest way for us humans to live. However, this recipe is far from healthy. Don’t get me wrong, we all crave junk from time to time. But as vegans we strive to do so in a healthier way and this just isn’t it. The granulated sugar BTW isn’t vegan. Its processed in charred animal bones and thus causes contamination. The pie crust usually has honey in it, which also isn’t vegan.

    Reply
    • This is a “treat food” – not something anyone would be eating everyday. And if you read the blog post, you’ll learn that the sugar is from RedPath and vegan, and that the crust is also vegan.

      Reply
  39. My husband is vegan, while I am not. I’m always looking for recipes with easy to find ingredients. We have a group for dinner that includes everyone, vegan to carnivore. Looking forward to serving this! Thanks!

    Reply
  40. I just made this to take to my mom’s for Thanksgiving tomorrow… it almost looks as yummy as yours! Thank you for sharing. Can’t wait to cut into it tomorrow. 🙂 Love your blog!!

    Reply
    • Yay! I’m so honored that my humble little recipe will be featured at your family’s Thanksgiving celebrations. I hope everyone likes it. Thanks for taking the time to write!

      Reply
  41. This came out fantastic!!! I am working on my holiday recipes this month on my blog and as soon as I saw this one I knew I needed to try it- and I am sooooo glad I did!! Thank you for an awesome recipe! I blogged about it today!!

    Reply
  42. Hi- I remember someone in my family used to make little cheesecake tarts (in cupcake tins.) If i wanted to use this recipe in that way, how long do you think i would have to bake them for? I would imagine i would have to cut down the baking time. Does the filling firm up when it’s ready or after it’s cooled?

    Thanks a bunch!

    Reply
    • Congrats and good luck on your transition to a healthier and more compassionate lifestyle 🙂

      Are you referring to induction cooktop stoves? My recipes will work with those, as I’ve used that type of stove off and off over the past few years. Let me know if you’re referring to something else entirely though!

      Reply
    • I’ve never used the Daiya cream cheese so I can’t say for sure… but I’m thinking it will be fine? If you go ahead and make it, can you report back so we all know? That would be awesome 🙂 Good luck!

      Reply
  43. Love your website. It has helped make the last year of being vegan interesting. Tried this cheesecake and it came out lumpy. Smoothed out a little in the oven. I’m thinking it was because one container of the Tofutti cream cheese had a weird consistency. Any tips on getting something smoother if I have a lumpy container of cream cheese? Also could you use Agave instead of the granulated sugar?

    Reply
    • Hi Cynthia – It could be that your Tofutti had been frozen and defrosted. I’ve come across containers like that from time to time. Next time, I would seek-out a better container of it, or try to re-blend it in a high-speed blender. Sorry to hear that your cheesecake was lumpy. I hope it still tasted good? Due to the amount of sugar being used, I wouldn’t substitute with agave. You might want to try some Stevia instead?

      Reply
  44. I am trying out being vegan for awhile, and I love, love LOVE cheesecake, I came across your recipe and it sounds fantastic. I am trying it out for my wonderful boyfriend and, his family on the weekend (they are Italian) they are kind of a tough crowd but, I will keep you posted. Thank you.

    Reply
  45. Thank you so much for sharing this recipe my boyfriends love loves cakes and pies but I HATE baking but this was so simple and quick and it actually tasted good.
    Although the texture was a little off maybe because I didn’t use egg replacer !!! But u didnt see you have that as an ingredient

    Reply
    • Thanks for taking the time to comment. I’m glad you liked this easy recipe – it’s a great one to make in a pinch! Sorry to hear that the texture was off. I didn’t use egg replacer for it, so it’s not missing from my ingredients list. Was the filling runny? Did you cook it long enough?

      Reply
  46. Hi, have you tried adding some mini chocolate chips to this, and would it turn out ok you think? vegan chips of course!!

    Reply
  47. My youngest daughter is allergic to milk and eggs and this recipe was a Godsend when I came across it. Anna was so excited to be able to have this cheesecake, which I think is by far better than dairy cheesecake. Once it is chilled and then pulled out to eat, it vanishes! Thank you for posting this fabulous recipe!

    Reply
  48. Hi Angela I like the way you add the ingredients in their packaging. This helps in searching for them while shopping and in some specialty stores I can ask the shop operator and get the same stuff or suggestions for similar stuff. I like your blog.yet to start the recipes. Been collecting the ingredients first. In my small town it is impossible to get vegetarian stuff let alone vegan! Pl keep up your inspiring blogs.

    Reply
    • Thanks for the kind words, and I’m glad to hear that my photos make the ingredient-hunt a little bit easier. I hadn’t thought of that, but I will keep doing it since it’s so helpful. Let me know what recipes you try and your feedback on them. Take care!

      Reply
  49. I instantly regret that post! Sorry for doubting you ! I’ve used a few of your recipes and they have all turned out great! Thank you 🙂

    Reply
  50. So yummy! But you have to replace the white granulated sugar with organic sugar, because its not vegan

    Reply
  51. Is the baking only required because of the base? Or does the filling need cooking too? I am planning on making a gluten free almond meal base
    Also can this store in the freezer? Or how long in the fridge?

    Reply
  52. My other half went to get his birthday cheesecake and found that they weren’t available anymore. I want to make one to save the day, but our oven is broken. Is it necessary or would it be ok without any cooking? Thanks for your help!

    Reply
  53. So I am trying to become a vegetarian but leaning more on the vegan side. It’s not so easy especially when it comes to dessert. I love dessert to me it’s happy moments especially when it taste good. So I will try this dessert I hope it comes out well. If I master it I will definitely make it for church and work. So you have other rescipes let me know.

    Reply
  54. This is such a great recipe! I made this for my mother’s 63 birthday party and it was a hit. The non-vegans really loved the lemon flavor. Thanks for sharing.

    Reply
    • I’m honored that you chose to serve my cheesecake for your mom’s birthday and I’m glad to hear that it went over well. Thanks so much for taking the time to let me know 🙂

      Reply
  55. The batter tasted so amazing before cooking…but I didn’t use Tofutti brand and I think that made my cheesecake a failure. I used Galaxy cream cheese & compared ingredients. It contains soy protein, but no actual tofu! I guess I’ll have to do better next time!

    Reply
  56. Oh my goodness…Thank you so much for responding so quickly! It is greatly appreciated! I made my own oreo crust using oreo crumbs and earth balance spread in a slightly smaller pan and added 50g of chocolate (while omitting the lemon) and it looks fabulous! I had to leave it in the oven for about 35 mins for the centre to set. We aren’t eating it until tomorrow but I will let you know how it tastes 🙂 Again…thank you so much!! You are amazing!!

    Reply
  57. Hey this looks amazing! Thank you so much for sharing!! I am going to make it for my friend’s birthday! What would you recommend if I am trying to make it a chocolate flavour?

    Reply
    • Hmm… I would blend in 50g of melted chocolate and use a chocolate crust. Oreo cookie wafers are typically vegan. Oh, and leave out the lemon. Good luck and let us know how it turns out!

      Reply
        • Just wanted to point out- Tofutti has a lot of transfats, which are completely unnecessary and as bad (or worse) for you than dairy cream cheese.

          Daiya now has a cream cheese that is vegan and has zero transfats, I’d recommend switching to that.

          Reply
          • Andria, not all vegans do it to be completely healthy…in the eyes of a vegan, nothing is as bad or worse for you if it’s vegan. The point is to NOT consume animal products. Daiya, as much as I love their products, i find their cream cheese has a strange taste…it’s not bad, but tofutti is closer to the real deal…it’s tastier.
            If people want to use Philly cream cheese, then you’re on the wrong post….this is a vegan site … go to the gajillion other cheese cake recipes that use stress milk if that’s what you fancy. Sorry had to vent after reading most of these comments………….i’m done.

          • The Daiya cream cheese tastes horrible! I wouldn’t recommend using it for anything you want to actually put in your mouth. Ick!

  58. can i use philidelphia cream cheese instead of tofutti?
    will it tastes the same?
    btw, how much is tofutti cream cheese?

    Reply
  59. Do you know if I can add chopped strawberries to the base to make it a strawberry cheesecake? Or would you recommend leaving the strawberries as topping?

    Reply
    • You could try blending in some strawberries. I wouldn’t personally leave them as chopped chunks, I’d blend them in for a beautiful color. Raspberries would be equally nice. Let me know how it turns out!

      Reply
  60. Yup, I almost always use store-bought crusts…they tend to de-intimidate pie/cake making. And I love Tofutti-based cheesecakes, they taste really authentic. I’ve served them to many a non-vegan and the reception is always super positive.

    Reply

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