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.
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…
… and 2 packages of Tofutti cream cheese, a lemon, some sugar, vanilla extract, and salt.
(Yes, Redpath sugar is vegan!)
Juice and zest half the lemon…
Blend everything together…
And pour it into the graham crust.
Bake it for 30 minutes, refrigerate it for an hour, and then top it with fresh fruit.
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 โ Quick & Easy Vegan Cheesecake
July 11, 2013 – Tofutti linked this recipe on their website today. I’m so stoked!
More fruity desserts
PrintQuick & 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!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8 1x
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
- 1 Keebler Ready Crust Graham
- 2 8oz containers of vegan cream cheese (Tofutti is my favorite)
- 1 lemon
- ยฝ cup sugar
- ยฝ tsp vanilla extract
- pinch of salt
- Topping of choice (fresh fruit, fruit sauce, chocolate sauce, etc)
Instructions
- Preheat oven to 350F.
- From the lemon, prepare 1 tbsp of fresh juice and 1 tsp of lemon zest.
- Add them to a mixing bowl, along with the cream cheese, sugar, vanilla and salt. Blend well.
- Pour into the graham crust, bake for 30 minutes, and then chill in the fridge for an hour.
- 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
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!
★★★★★
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. Iโm 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. Iโve also made this with lime and that works too. I donโt 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!
★★★★★
How do you make your own crust?
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
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
★★★★★
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!
★★★★★
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!
★★★★★
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.
★★★
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!
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.
Do I really have to bake this?
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
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.
I’m sorry to hear that. What didn’t work out for you?
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?
★★★★★
Hi Sky! Sorry to hear that. I don’t find this too lemony myself, but then again I love all things lemon! Try making it without the lemon zest and see if that’s more to your taste. Let me know if that works for you!
I made it without any lemon and it tasted much better to me. Thank you for responding, this is my new favorite recipe now! ๐
★★★★★
Awesome! Thanks for letting me know ๐
This recipe is amazing!
★★★★★
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 sheโd 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.
★★★★★
Thanks for taking the time to share your recipe notes — I must make this again with a homemade crust!
Can this be made using a springform pan?
Yes it should work but you’d then have to make the crust from scratch…
Has anyone tried this with tofu instead? I don’t get tofutti where I live but I get good silken tofu.
Silken tofu is more watery than Tofutti so I wouldn’t recommend a 1:1 swap. But there are some good silken tofu cheesecake recipes out there – just Google and you’ll find many.
Does this freeze well ?
★★★★★
I’m not sure to be honest. Raw cheesecakes are perfect for freezing though:
https://vegangela.com/2011/06/15/almost-raw-vegan-cheesecake/
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
SO sorry for the delay in getting back to you. Confectioners sugar is way too sweet – I would NOT recommend using that. And I would say it can keep a week in the fridge..?
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.
★★★★★
Hi
Any suggestions for turning this into a peanut butter pie? Thanks!
I’ll have to think about that. But man, that would be delicious!
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.
★★★★★
YUM! That sounds amazing. Thanks for sharing!!
I’ve made this cheesecake for my best friend every year for her birthday since finding it. She absolutely loves it.
★★★★★
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 ๐
★★★★★
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.
★★★★★
I’ve made this so many times now, I feel like it’s about time that I posted my thanks! Thank you! ๐ 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.
★★★★★
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.
★★★★★
Did you have to bake it?
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!
★★★★★
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.
Good day can this be made using the go veggie brand?
Not sure, but let me know if you try it and it works!
How long to bake if doing as mini-cheesecakes in a muffin tin?
Sorry for the delayed reply. I would start with 15 minutes and go from there. Good luck and let me know if you try it!
Can the pie be stored in the freezer if there are leftovers?
Absolutely! It could easily last weeks that way – just make sure it’s well-wrapped and protected from freezer burn.
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.
★★★★★
Agave might make it too soft. Can he/she have stevia?
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!
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!
★★★★★
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. ๐ 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!
★★★★★
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?
Sorry, I’m really not sure… If you ended up doing it, please share your “recipe” here ๐
I made five mini cheesecakes (from mini graham cracker crusts) from a half-batch, so I’d guess if you doubled the original recipe, you would have 20 total cupcake size, depending on pan size.
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!
★★★★★
How can all these people comment on making it and no one posted a pic of their pie. Would love to see one.
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
So sorry for the delay. I would double the filling, just to be sure there’s enough…
I made this yesterday as 6 mini cheesecakes and gifted them to my parents and my in-laws. Everyone loved them!
★★★★★
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?
★★★
Sorry to hear that. I haven’t used that brand so I’m not sure why it didn’t work out. Try the fridge and let me know? Pumpkin is a great idea, I’ll work on that… ๐
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?
Not sure, I’ve never used Trader Joe’s cream cheese… maybe another commenter will be able to help you out?
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?
OMG Yes. That would be AMAZING! Thanks for the idea… ๐
I want to do mini cheesecakes using Newman o’s as the crust. How long would it take to bake?
Yum! Here’s a recipe for that: http://dairyfreecooking.about.com/od/piesandcobblers/r/Recipe_DairyFreeOreoCookiePieCrust.htm
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!
★★★★★
YAY! So glad you both enjoyed it. Thanks for taking the time to write ๐
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.
★★★★★
No egg required! Hope it’s a hit this Sunday ๐
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.
★★★★★
Yay! Glad to hear it was such a hit and sorry it went so fast. Thanks for writing ๐
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 ๐
★★★★★
That’s so great to hear! Yay for vegan cheesecake. Thanks for sharing!
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 ๐ Thanks for sharing all your great recipes!
★★★★★
Oh that’s a great substitution! Must try that, thank you for taking the time to share it! And good luck on your vegan adventure ๐
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!
★★★
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 ๐
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.
★★
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.
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!
Oh I’m so honored! If you have the time, let me know how it goes over with everyone ๐
It was devoured! Everyone loved it and someone asked for the recipe. She said she wanted to make it for Christmas and wasn’t going to tell her meat-eating family it was vegan! Thanks so much….I will keep checking your website for more recipes and substitutions.
★★★★★
Yay, I’m so glad to hear it!
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. ๐ Love your blog!!
★★★★★
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!
Oh, wow! This looks extremely yum yum!
Thanks! Let me know if you try it ๐
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!!
★★★★★
Thanks so much for sharing the recipe on your blog. I love your pumpkin cheesecake adaptation! Will definitely be making that next year! Thanks so much ๐
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!
I think 20 minutes would do it? The mixture firms-up in the fridge. Good luck!
This looks so delicious! I am just getting into this non-meat eating adventure and still want to eat sweets! Have you any recipes for induction cooking?
Congrats and good luck on your transition to a healthier and more compassionate lifestyle ๐
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!
I have a tub of toffuti and one of Daiya, will that work?
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 ๐ Good luck!
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?
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?
Thanks for the pointer. Even lumpy it was delicious. We are trying again tonight and used your blender tip. Worked like a charm. This is my new favorite recipe.
★★★★★
Oh I’m so happy to hear that it worked out! Thanks for taking a second chance on it ๐
what’s the nutrional content if serving 8?
You should be able to calculate it here: http://www.myfitnesspal.com/recipe/calculator
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.
Do I let it cool down first than put it in the fridge for an hour? Wouldn’t it be way to hot to put in the fridge right out of the oven.?
Sure, feel free to let it cool down a little bit… that’s a good suggestion ๐
How did it go? I’m dying to know… ๐
OOPs lol, they loved it, they couldn’t really tell they thought it was lighter, went over really well. They actually want the recipe, thanks to much, awesome job!! ๐
★★★★★
Sorry for the late reply! I’m glad to hear that it was such a hit. Yay! Thanks for taking the time to let me know ๐
I made this last night. It was fast, easy & yummy! Thanks!
★★★★★
I’m so glad to hear that! Thanks for commenting ๐
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
★★★★★
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?
Hi, have you tried adding some mini chocolate chips to this, and would it turn out ok you think? vegan chips of course!!
I have not, but I don’t see why not?
will the cheesecake still be runny when you pull it from the oven?
No, it shouldn’t be…
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!
★★★★★
Hi Leslie – Your comment just made my day. Thank you so much for taking the time to comment ๐
This cake sounds and look good, I LOVE fruit, specially fresh.
thanks a lot for sharing!!
You’re welcome, let me know if you make it!
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.
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!
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 ๐
So yummy! But you have to replace the white granulated sugar with organic sugar, because its not vegan
★★★★★
RedPath sugar is vegan – just Google it.
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?
The baking is needed to firm-up the filling. I would say it will last up to a week in the fridge (if it lasts that long)!
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!
You definitely have to cook this. If you want to make an uncooked cheesecake, try this one – it’s raw and totally awesome: https://vegangela.com/2011/06/15/almost-raw-vegan-cheesecake/
I don’t see why this has to be cooked. I can see baking the crust to get it crisper, but I use Tofutti cream cheese straight out of the container on bagels. The filling would firm up in the fridge, Thanks for the great recipes.
What a great recipe .. I love tofutti!
I hate to be the bearer of bad news , but this recipe is NOT vegan.
White sugar is made with bone char .. http://www.peta.org/about/faq/Are-animal-ingredients-included-in-white-sugar.aspx
You could replace the white sugar with turbinado, and that would alleviate some of the issue…
We’ll be trying your recipe at home this weekend!
๐
oops sorry, my apologies … further research shows REDPATH doesn’t use bone char
plz check out another crust..this one has sugar..palm oil which I’m sure is not obtained sustainably …thanks…
Thanks for your comment. I almost always make my own crusts, but thought this was a nice option for folks who are in a hurry. I’ll try to seek-out a healthier version of the crust that is also widely available. Let me know if you’re aware of one?
I was in my local health food store the other day and found on the shelf “arrowhead mills” crumb crust..totally suitable!…thanks for all your recipes!..
Hey that’s awesome, thanks for sharing. I’ll keep an eye out for it!
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.
Congrats on your decision to go veg! These are my favorite vegan dessert recipes, and they’re enjoyed by omnivores as well. Thanks for stopping by and let me know if you have any questions!
https://vegangela.com/2011/11/15/puffed-quinoa-peanut-butter-balls/
https://vegangela.com/2011/10/07/peanut-butter-and-jelly-bars/
https://vegangela.com/2011/09/12/vegan-oatmeal-chocolate-chip-cookies/
https://vegangela.com/2010/10/19/vegan-chocolate-truffle-torte/
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.
★★★★★
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 ๐
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!
Oh no! You really should use Tofutti next time. I’ve never heard of the Galaxy brand. Sorry it didn’t turn out for you ๐
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 ๐ Again…thank you so much!! You are amazing!!
★★★★★
Ooooo I’m so excited right now! I hope it’s chocolately enough. Send me a photo if you can. Thanks!
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?
★★★★★
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!
MADE THIS LAST NIGHT, LOVED IT! Thanks for the recipe (:
★★★★★
Thanks for trying it and letting me know that you liked it. I’m glad!
What if I use switch tofutti cream cheese to Philadelphia cream cheese?
I don’t know why you’d want to make a lovely vegan cheesecake non-vegan by using Philly… but I guess it would work.
Then it isn’t vegan. Real cream cheese is toxic.
yup!
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.
Good point. I barely ever use Tofutti, just for special occasions like Christmas. I’ll keep an eye out for the Daiya version, thanks for the heads up!
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.
Words cannot express how awesome this comment is. Thanks so much for writing it and making my day ๐
Tofutti also uses palm oil as an ingredient. If you’re an ethical vegan (as I am), Tofutti should be avoided.
The Daiya cream cheese tastes horrible! I wouldn’t recommend using it for anything you want to actually put in your mouth. Ick!
can i use philidelphia cream cheese instead of tofutti?
will it tastes the same?
btw, how much is tofutti cream cheese?
★★★★
I donโt know why youโd want to make a lovely vegan cheesecake non-vegan by using Phillyโฆ but I guess it would work. An 8 oz tub should be between $4-$5.
This isn’t vegan if it has cream cheese…
Use vegan cream cheese, such as Tofutti.
Is the “cheese” firm?
Yes. Well, as firm as a “regular” cheesecake…
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?
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!
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.
Totally. I love the raw cheesecakes, but this is just too easy. Thanks for stopping by ๐