Classic Vegan Cheesecake

Undoubtedly the best cheesecake ever! You will never believe it’s vegan! Surprise your guests with this special treat and show them just how good healthy can be!

Preheat oven to 325°


  • 1 1/4 graham cracker crumbs
  • 1/3 cup vegan butter
  • 1 Tbsp brown rice syrup

In a saucepan, melt the butter and the syrup then add it to the graham cracker crumbs. Press it down well into a spring-form pan.


  • 3/4 cup + 1 Tbsp sugar
  • 3/4 cup vegan plain yogurt
  • 1/4 cup flour
  • 2 Tbsp soy milk
  • 1 1/2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 24 oz. Tofutti cream cheese (or Better than cream cheese) ( three 8 oz containers)

Mix all the ingredients in a mixing bowl with a hand mixer except for the cream cheese.

Beat the cream cheese separate until it’s slightly fluffy. Then mix all the ingredients together until it’s smooth. Pour the mixture into a spring form pan and then bake for 1 hour and 30 minutes. Cool overnight.

Topping: You can use any type of fruit you want. I usually mix frozen blueberries with Tapioca to thicken it and about 1 Tbsp sugar and heat it over the stove. Makes a delicious topping.


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