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    You are in: Home / Recipes / Vegan Cheesecake Recipe
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    Vegan Cheesecake

    Vegan Cheesecake. Photo by molinda85

    1/3 Photos of Vegan Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    smallstream's Note:

    Found my basis for this off invinciblemuffin.org but have altered it some.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cheesecake itself

    Graham cracker crust

    Directions:

    1. 1
      Preheat oven to 350F.
    2. 2
      Mix cream cheese up in blender/food processor til softening occurs.
    3. 3
      Add the sugar, lemon juice, salt, water and tofu.
    4. 4
      Blend until it seems thouroughly processed.
    5. 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. 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. 7
      Spin it around a bit to even out the wrinkles on the top.
    8. 8
      Don't know if that matters but works for me.
    9. 9
      Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
    10. 10
      Cool to room temp and refrigerate.
    11. 11
      Can decorate with your choice of berries, whipped cream or whatever you like.
    12. 12
      WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
    13. 13
      6 to 8 points per serving.

    Ratings & Reviews:

    • on December 30, 2009

      55

      This was delicious! I make it into a white chocolate blueberry cheesecake with the following changes: 1) didn't use any tofu (none on hand) 2) used a pre-made graham cracker pie crust 3) melted some dairy-free white chocolate chips in soy milk over low heat for about a minute or two, then mixed it in with the mix 4) made a blueberry syrup by thawing some frozen blueberries and mixing them over medium heat with sugar and a bit of cornstarch until thickened- I then mixed in this after putting the cheesecake filling into the crust (I made some swirls- sorry no camera to give you a picture!) Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2005

      55

      i used a drop of vanilla soy milk and a drop of extract topped it off with a cherry,i didnt tell my mom tofu was in it she ate one up,'only thing is the cream cheese fake stuff is soo expensive i could by a cheesecake for that price lol ;) ***plus what u can do is use muffin pans cut them in individual ones then make them in that like i did-denise

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2014

      Did anyone find vegan graham crackers? Without honey? Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Vegan Cheesecake

    Serving Size: 1 (41 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 139.3
     
    Calories from Fat 56
    40%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 237.5 mg
    9%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 0.1 g
    0%
    Sugars 18.3 g
    73%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    vegan cream cheese

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