The best delicious Vegan Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegan Cheesecake recipe today!
Hello my friends, this Vegan Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Vegan Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Vegan Cheesecake.
What Makes This Vegan Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegan Cheesecake.
Ready to make this Vegan Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
2 c Grape-nuts cereal or oil
-free granola
1/3 c Frozen apple juice
-concentrate; thawed
FILLING
2 pk (16 oz) of firm tofu
3/4 c Honey
1 ts Vanilla
1/4 ts Cinnamon; (or cocoa?)
TOPPING
Fresh or frozen fruit;
-sliced
This is for Phil, who asked for a vegan, no-bake cheesecake. If honey is
acceptable, the following is from Dr. McDougall’s book “The McDougall
Program” I love his books and am eternally grateful for them. They helped
me go from fat-full vegetarian, to fat-free vegan.
IMPORTANT NOTE: the longer the cheesecake chills, the better it tastes. We
only take our first bite a day later!
Crust: Process the cereal in a blender briefly to crush. Place in a bowl,
and add the juice. Mix well. Press into a deep dish pie plate and set
aside.
Filling: Combine tofu and honey and process well. Add the vanilla and
cinnamon and beat til fluffy. Spoon into the crust and smooth out the top.
Cover loosely with plastic wrap and refrigerate until serving time.
Just before serving, add the topping of your choice:
Topping:
fresh or frozen fruit, sliced or what we do: 1 10 ounce jar no-sugar pure
fruit preserves (our favourite is Sorrell’s Blackberry Jam)
Yields
1 servings
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