10 Reviews

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!

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nazlee_t December 30, 2009

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

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DeniseLev_Beginner Vegger December 17, 2005

Thanks for the sharing recipe. Vegan cheesecake tastes the same as regular and you can save the lives of countless cows. I would like to share my recipe to fellow vegans and lactose intolerant people. http://vegancheesecake.net/pages/healthy-vegan-cheesecake-recipe

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Avi S. August 24, 2015

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

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Lori R. July 13, 2014

Love that this didn't have too much plain tofu in it and instead had the cream cheese consistency with the Tofutti cream cheese. Only had to alter the time to 35 minutes since I used a slightly bigger pan size. Very rich tasting and only a fraction of the calories when compared to "real" cheesecake:) Next time I may try mixing at the lowest speed to see if that helps with reducing the wrinkles on top. It was very delicious with the swirled blackberry juice and then the fresh blackberries on top! Perfect summer recipe!

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molinda85 August 14, 2011

Yummy! I added a bit of vanilla too, served with blueberries.

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Lilmsbritches March 21, 2011

This was delicious! I did make some changes though. First of all, I made this into a chocolate cheesecake. I used 1 container of Toffuti cream cheese, 15 oz firm tofu, no water, 2 Tb corn starch, 1.5-2 cups melted chocolate chips and 1 ts vanilla extract. I also used chocolate graham crackers for the crust. Next time I'll try the recipe exactly but it's all I had on hand.

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The Veganista August 22, 2009

This was really good! I added a splash of vanilla as suggested by other users and cut the lemon juice to 2 tsp (personal preference) and it was delicious! So quick to whip up! Thanks smallstream! ♥

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Veronica144 May 17, 2009

Oh my goodness, yum! It took about 10 minutes to make. I think I'll bake it for 55 minutes the next time I make it. Oh, and I threw in a splash of vanilla. Wow!

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islandrobica March 17, 2009

This is the best cheesecake everrrr! And I had saved it on my bookmarks from inviciblemuffin.org and then all of a sudden when I went to make it the link wasn't available! I was soo upset! So thank you sooooo much for this!!!

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Strwbrrykisses January 11, 2007
Vegan Cheesecake