Vegan Cheesecake

Thought it turned out really great for a vegan cheesecake. My pan was bigger so it came out thinner which meant it baked in 30 minutes no problem. Made a black and blueberry compote to top it - yum. Made my own vegan graham cracker crust - 1st attempt, pretty crumbly but taste is good. Lowered sugar just a bit. Thanks so much!

This was my first time making an actual cheesecake, but it was so easy to just put everything into a blender. Very fast, and very delicious!

Pretty good recipe. It did take on the flavor of the maple syrup, but not bad for a vegan cheesecake! But I decorated the entire surface of the cheesecake with blueberries and strawberries which may have helped with the flavor (see picture). One of the reviews said that graham crackers were not vegan so I used sugar cookies instead for the crust.. I also used FIRM tofu which helped with the custard-like texture like another review said, but better custard-y then runny! :) Since the tofu is going to be blended anyways go ahead and squish that tofu up to remove the excess water.

Pretty good recipe. It did take on the flavor of the maple syrup, but not bad for a vegan cheesecake! But I decorated the entire surface of the cheesecake with blueberries and strawberries which may have helped with the flavor (see picture). One of the reviews said that graham crackers were not vegan so I used sugar cookies instead for the crust.. I also used FIRM tofu which helped with the custard-like texture like another review said, but better custard-y then runny! :) Since the tofu is going to be blended anyways go ahead and squish that tofu up to remove the excess water.

This is a sweet, custard-like, vanilla flavoured cake. I made smaller tarts and they turned out well. They don't taste like tofu so this is even great to serve to proclaimed tofu haters. I'm going to keep experimenting with baking time for optimum moistness/firmness.

This is a sweet, custard-like, vanilla flavoured cake. I made smaller tarts and they turned out well. They don't taste like tofu so this is even great to serve to proclaimed tofu haters. I'm going to keep experimenting with baking time for optimum moistness/firmness.