VEGAN CHEESECAKE
Make and share this Vegan Cheesecake recipe from Food.com.
Provided by smallstream
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Mix cream cheese up in blender/food processor til softening occurs.
- Add the sugar, lemon juice, salt, water and tofu.
- Blend until it seems thouroughly processed.
- Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
- 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.
- Spin it around a bit to even out the wrinkles on the top.
- Don't know if that matters but works for me.
- Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
- Cool to room temp and refrigerate.
- Can decorate with your choice of berries, whipped cream or whatever you like.
- WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
- 6 to 8 points per serving.
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Afayo Grace
[email protected]I'm really disappointed with this recipe. The cheesecake was dry and crumbly, and it didn't taste very good.
Rashid Ibrahim Fefegula
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler vegan cheesecake recipe next time.
Nazar Khan
[email protected]I'm not sure if I did something wrong, but my cheesecake didn't turn out as creamy as I expected. It was still good, but not as good as I was hoping for.
Derrick Mcnatt
[email protected]This cheesecake is a great option for people with dietary restrictions, as it is gluten-free, soy-free, and nut-free.
Kelechi Igwegbe
[email protected]I would definitely recommend this recipe to anyone who is looking for a delicious and easy vegan cheesecake recipe.
xolani chaba
[email protected]Overall, I'm really happy with this recipe. It's a great way to make a delicious and healthy vegan cheesecake.
Bagat Joseph Bagat
[email protected]I had some trouble getting the cheesecake out of the pan without breaking it. I think I'll try using a springform pan next time.
bilal Baaghi
[email protected]This cheesecake is a little too sweet for my taste, but it's still very good. I think next time I'll reduce the amount of sugar by half.
Kama Zaiyrbekova
[email protected]I made this cheesecake for my vegan friend's birthday and she loved it! She said it was the best vegan cheesecake she's ever had.
Opeyemi Kelvin
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a beautiful and delicious cheesecake that's sure to impress your guests.
duce illa
[email protected]I'm not a vegan, but I'm always looking for healthier dessert options. This cheesecake is a great way to satisfy my sweet tooth without feeling guilty.
Wanjiru Roselyne
[email protected]This cheesecake is so delicious and creamy, no one will ever guess it's vegan.
Kyle Stuckert
[email protected]I was skeptical about making a vegan cheesecake, but I'm so glad I did. This recipe is amazing!
Md. Shamim Reza
[email protected]The crust is the perfect balance of crumbly and chewy. And the filling is so smooth and creamy, it melts in your mouth.
Beaux Bendy
[email protected]I love that this cheesecake is made with wholesome ingredients. I feel good about serving it to my family and friends.
Zaina Khalil
[email protected]This recipe is a must-try for any vegan or non-vegan baker. It's easy to make and the results are incredible.
Finn Buysse
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's so creamy and delicious, I can't believe it's vegan!
Ameer Muaviya
[email protected]This vegan cheesecake was a hit at my last dinner party! Everyone loved it, even my non-vegan friends.