Easy Vegan Cheesecake Recipe: World Beater

Everyone loves cheesecake!

If you’ve had a hard time finding a good vegan recipe online that doesn’t involve such a fancy thing as a spring pan, you’re in luck.

This recipe is adapted from a combination of non-vegan recipes with some vegan recipe ideas. The result is that it is easy to make.

This is a lovely vegan cheesecake recipe that will allow you to successfully recreate it consistently many times over. So this vegan cheesecake is really easy to make and comes out creamy and delicious. 

Easy Vegan Cheesecake

  • 8 oz Better than Cream Cheese
  • 8 oz Better than Sour Cream
  • 1/2 cup sugar
  • 1/4 cup silken soft tofu
  • 1/2 TBSP Ener-G Egg Replacer (dry)
  • Zest of 1 lemon
  • 1 tsp vanilla

** Use a pre-made 8-inch graham cracker pie shell or make your own graham cracker crust from your favorite recipe.  Check for ingredients, but I have never had a problem finding a vegan pre-made pie crust.

Put the cream cheese in a bowl and mix with an electric hand mixer until smooth and creamy.  Add the tofu and continue to mix on low or medium. Once it is well mixed, with no lumps, add the sugar, the dry Egg Replacer, and then the sour cream, and mix just until it is thick and creamy. Finally, add in the lemon zest and vanilla, and beat just long enough for it to be well incorporated.

Pour this creamy goodness onto the top of your pie shell, and pop in the oven at 325 for 60 minutes. Sometimes the top layer makes a bubble and then later deflates; it may get a little brown on the top. That’s okay, just make sure it is not too close to the burner or it will scorch. At 60 minutes, check it; add another 5 minutes at a time if it looks wet, but if you poke it in the middle, it should seem cheese-cakey.

Remove from the oven and cool on the counter for an hour before putting it in the fridge.

Serve as-is or top with your favorite pie filling!

Notes: In a pinch, firm tofu can work, just before you add it to the recipe, puree it until its liquidy and smooth–  no lumps. 

When I top with canned cherry pie filling I try to carefully spoon the cherries on one at a time to prevent the pie filling glaze from drowning the cheesecake.

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