Vegan Vanilla Bean Cheesecake
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4.84 from 6 votes

Vegan Vanilla Bean Cheesecake

A nut-free vegan cheesecake made with tofu.
Prep Time15 mins
Cook Time1 hr
Chill Time6 hrs
Total Time7 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 355kcal
Author: Amy Duska

Ingredients

Crust

  • 1.5 cups graham crackers crushed
  • 6 tablespoons vegan butter melted (or margarine)
  • 1/4 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
  • 1/4 cup fresh lemon juice
  • 1 teaspoon corn starch
  • 1/2 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.

Nutrition

Calories: 355kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Sodium: 269mg | Potassium: 105mg | Fiber: 3g | Sugar: 34g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1.5mg