Vegan Vanilla Bean Cheesecake
A nut-free vegan cheesecake made with tofu.
Ingredients
Crust
- 1.5 cups graham crackers crushed
- 6 tablespoons vegan butter melted (or margarine)
- ¼ cup light brown sugar
- 1 teaspoon vanilla bean paste or extract
Filling
- 16 oz. vegan cream cheese
- 16 oz. silken tofu
- 1.5 cups granulated sugar
- 1 vanilla bean beans extracted or 1 tablespoon vanilla bean paste
- ¼ cup fresh lemon juice
- 1 teaspoon corn starch
- ½ cup flour
Instructions
- Preheat oven to 375° and line a spring-form pan with parchment paper
Crust
- In a small bowl, mix the graham crackers, vegan butter, coconut sugar and vanilla bean paste together and then press the mixture into the bottom of the spring form pan.
- Bake for 10 minutes and remove from oven
Filling
- In a stand mixer, beat together the vegan cream cheese, soft tofu, granulated sugar, vanilla bean paste and lemon juice until smooth and creamy
- With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated
- Pour the mixture into the spring-form pan and bake for one hour
- Remove the cheesecake from the oven and let cool on a counter top for one hour
- Place the cheesecake in the refrigerator overnight, or at least 3 hours, to set up.
Notes
You can find vegan cream cheese and vegan butter in the refrigerated natural section of most large grocery stores. I topped my cheesecake with whipped coconut cream and raspberries.