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.
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  • Level: Easy
  • Total: 13 hr 35 min
  • Prep: 5 min
  • Inactive: 12 hr 15 min
  • Cook: 1 hr 15 min
  • Yield: 10 servings
  • Nutrition Info
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Ingredients

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

Directions

Special equipment:
A 9-inch springform pan
  1. Position an oven rack in the center of the oven and preheat to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.