Mo' Cheezcake Pleez (not raw)

Here’s another vegan cheesecake recipe– not exactly raw, but it came through my Twitterfeed and was certainly yummy enough to pass along for anyone who eats tofu and graham cracker crust (you could also just go pick up tidbits from the other raw cheezcake/chiazz cake recipes here and substitute for what you don’t like/don’t eat).  In any case, Enjoy!

Everyone has their own variation of a vegan cheesecake recipe.  This is our world’s most delicious vegan cheesecake recipe. To make it you will need:

  • 12oz silken tofu
  • ½ cup soy, hemp or almond milk
  • ½ cup raw sugar
  • 1 tsp vanilla extract
  • ¼ cup maple syrup or agave nectar
  • 1 9″ graham cracker crust
  • a box of fresh organic strawberries


  • Preheat the oven to 350°F.  Wrap the tofu in a paper towel and gently squeeze excess moisture out.  This will help keep the final product from being runny.
  • In a blender, combine the tofu, choice of milk, sugar, vanilla extract and maple syrup or agave nectar.  Blend until smooth.
  • Pour the blended mixture into the pie crust and smooth the top with a spatula.
  • Bake for 40-45 minutes.
  • Remove vegan cheesecake from the oven and place it on the counter to cool.
  • Place it in the fridge when the vegan cheesecake is cool and chill overnight or for at least 10 hours
  • Top the entire vegan cheesecake with strawberries.

That’s all these is to this vegan cheesecake recipe.  Enjoy!

*thanks to for a reprint of this recipe!

To your living health!

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