Vegan Classic Cheesecake

This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer[ and more fragile than regular tofu-perfect for desserts like this.]

Total Time:
13 hr 35 min
5 min
12 hr 15 min
1 hr 15 min

10 servings

  • Crust:
  • Cooking spray
  • 18 sheets graham crackers (2 sleeves)
  • 3 tablespoons sugar
  • 3 tablespoons vegan margarine
  • Filling:
  • 1 1/2 pounds extra firm silken tofu, strained
  • 1 pound vegan cream cheese
  • 1 1/2 cups sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons)
  • 1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange)
  • Topping:
  • 2 cups fresh raspberries
  • Special equipment: a 9-inch springform pan

  • Position an oven rack in the center of the oven and preheat to 350 degrees F.

  • For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.

  • For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.

  • Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Vegan Meringues

    Recipe courtesy of Food Network Kitchen