The holidays are so crazy, aren’t they? From wrapping-up work projects for the end of the calendar year, to finalizing gift shopping and decorating the house, there is often little time to do anything else. Even though I had plenty of notice for a holiday get together with friends a couple weeks ago, I left my dessert contribution to the last minute and was scrambling to make something delicious and festive-looking. A walk through the fruit ailse of my grocery store inspired me to go with a strawberry and kiwifruit decorated cheesecake.
Now I’ve made raw vegan cheesecake many times. It’s totally amazing and I highly recommend making it when you get the chance. However, as easy as it is to put together, I didn’t have the time for all the soaking and freezing involved. I was also running low on coconut oil and cashews. So instead, I decided to leverage a few grocery store staples and make a quick yet decadent traditional-style cheesecake.
What you’ll need and how to make it
A Keebler Graham Ready Crust – they’re vegan and available at most grocery stores.
2 packages of Tofutti cream cheese, a lemon, some sugar, vanilla extract, and salt.
(Yes, Redpath sugar is vegan!)
Then juice and zest half the lemon…
Blend everything together…
And pour it into the graham crust.
Bake it for 30 minutes, refrigerate it for an hour, and then top it with fresh fruit.
Unfortunately, I forgot to take any photos of the cheesecake when it got sliced-up and served at the party. But the feedback was excellent and like most good vegan desserts, no one could “tell” it was vegan. So there you have it – an easy holiday dessert that will please everyone at the table. Enjoy!
- 1 Keebler Graham Ready Crust
- 2 8oz containers of tofutti cream cheese
- 1 lemon
- ½ cup sugar
- ½ tsp vanilla extract
- pinch of salt
- Topping of choice (fresh fruit, fruit sauce, chocolate sauce, etc)
- Preheat oven to 350F.
- From the lemon, prepare 1 tbsp of fresh juice and 1 tsp of lemon zest.
- Add them to a mixing bowl, along with the cream cheese, sugar, vanilla and salt. Blend well.
- Pour into the graham crust, bake for 30 minutes, and then chill in the fridge for an hour.
- Decorate with fresh fruit, a fruit sauce, or chocolate sauce.
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Yup, I almost always use store-bought crusts…they tend to de-intimidate pie/cake making. And I love Tofutti-based cheesecakes, they taste really authentic. I’ve served them to many a non-vegan and the reception is always super positive.
Totally. I love the raw cheesecakes, but this is just too easy. Thanks for stopping by :)
Do you know if I can add chopped strawberries to the base to make it a strawberry cheesecake? Or would you recommend leaving the strawberries as topping?
You could try blending in some strawberries. I wouldn’t personally leave them as chopped chunks, I’d blend them in for a beautiful color. Raspberries would be equally nice. Let me know how it turns out!
This isn’t vegan if it has cream cheese…
Use vegan cream cheese, such as Tofutti.
Is the “cheese” firm?
Yes. Well, as firm as a “regular” cheesecake…
can i use philidelphia cream cheese instead of tofutti?
will it tastes the same?
btw, how much is tofutti cream cheese?
I don’t know why you’d want to make a lovely vegan cheesecake non-vegan by using Philly… but I guess it would work. An 8 oz tub should be between $4-$5.
What if I use switch tofutti cream cheese to Philadelphia cream cheese?
I don’t know why you’d want to make a lovely vegan cheesecake non-vegan by using Philly… but I guess it would work.
Then it isn’t vegan. Real cream cheese is toxic.
yup!
MADE THIS LAST NIGHT, LOVED IT! Thanks for the recipe (:
Thanks for trying it and letting me know that you liked it. I’m glad!
Hey this looks amazing! Thank you so much for sharing!! I am going to make it for my friend’s birthday! What would you recommend if I am trying to make it a chocolate flavour?
Hmm… I would blend in 50g of melted chocolate and use a chocolate crust. Oreo cookie wafers are typically vegan. Oh, and leave out the lemon. Good luck and let us know how it turns out!
Oh my goodness…Thank you so much for responding so quickly! It is greatly appreciated! I made my own oreo crust using oreo crumbs and earth balance spread in a slightly smaller pan and added 50g of chocolate (while omitting the lemon) and it looks fabulous! I had to leave it in the oven for about 35 mins for the centre to set. We aren’t eating it until tomorrow but I will let you know how it tastes :) Again…thank you so much!! You are amazing!!
Ooooo I’m so excited right now! I hope it’s chocolately enough. Send me a photo if you can. Thanks!
The batter tasted so amazing before cooking…but I didn’t use Tofutti brand and I think that made my cheesecake a failure. I used Galaxy cream cheese & compared ingredients. It contains soy protein, but no actual tofu! I guess I’ll have to do better next time!
Oh no! You really should use Tofutti next time. I’ve never heard of the Galaxy brand. Sorry it didn’t turn out for you :(
This is such a great recipe! I made this for my mother’s 63 birthday party and it was a hit. The non-vegans really loved the lemon flavor. Thanks for sharing.
I’m honored that you chose to serve my cheesecake for your mom’s birthday and I’m glad to hear that it went over well. Thanks so much for taking the time to let me know :)
So I am trying to become a vegetarian but leaning more on the vegan side. It’s not so easy especially when it comes to dessert. I love dessert to me it’s happy moments especially when it taste good. So I will try this dessert I hope it comes out well. If I master it I will definitely make it for church and work. So you have other rescipes let me know.
Congrats on your decision to go veg! These are my favorite vegan dessert recipes, and they’re enjoyed by omnivores as well. Thanks for stopping by and let me know if you have any questions!
http://www.vegangela.com/2011/11/15/puffed-quinoa-peanut-butter-balls/
http://www.vegangela.com/2011/10/07/peanut-butter-and-jelly-bars/
http://www.vegangela.com/2011/09/12/vegan-oatmeal-chocolate-chip-cookies/
http://www.vegangela.com/2010/10/19/vegan-chocolate-truffle-torte/
What a great recipe .. I love tofutti!
I hate to be the bearer of bad news , but this recipe is NOT vegan.
White sugar is made with bone char .. http://www.peta.org/about/faq/Are-animal-ingredients-included-in-white-sugar.aspx
You could replace the white sugar with turbinado, and that would alleviate some of the issue…
We’ll be trying your recipe at home this weekend!
:)
oops sorry, my apologies … further research shows REDPATH doesn’t use bone char
My other half went to get his birthday cheesecake and found that they weren’t available anymore. I want to make one to save the day, but our oven is broken. Is it necessary or would it be ok without any cooking? Thanks for your help!
You definitely have to cook this. If you want to make an uncooked cheesecake, try this one – it’s raw and totally awesome: http://www.vegangela.com/2011/06/15/almost-raw-vegan-cheesecake/
Is the baking only required because of the base? Or does the filling need cooking too? I am planning on making a gluten free almond meal base
Also can this store in the freezer? Or how long in the fridge?
The baking is needed to firm-up the filling. I would say it will last up to a week in the fridge (if it lasts that long)!
So yummy! But you have to replace the white granulated sugar with organic sugar, because its not vegan
RedPath sugar is vegan – just Google it.
I instantly regret that post! Sorry for doubting you ! I’ve used a few of your recipes and they have all turned out great! Thank you :)
Hi Angela I like the way you add the ingredients in their packaging. This helps in searching for them while shopping and in some specialty stores I can ask the shop operator and get the same stuff or suggestions for similar stuff. I like your blog.yet to start the recipes. Been collecting the ingredients first. In my small town it is impossible to get vegetarian stuff let alone vegan! Pl keep up your inspiring blogs.
Thanks for the kind words, and I’m glad to hear that my photos make the ingredient-hunt a little bit easier. I hadn’t thought of that, but I will keep doing it since it’s so helpful. Let me know what recipes you try and your feedback on them. Take care!
This cake sounds and look good, I LOVE fruit, specially fresh.
thanks a lot for sharing!!
You’re welcome, let me know if you make it!
My youngest daughter is allergic to milk and eggs and this recipe was a Godsend when I came across it. Anna was so excited to be able to have this cheesecake, which I think is by far better than dairy cheesecake. Once it is chilled and then pulled out to eat, it vanishes! Thank you for posting this fabulous recipe!
Hi Leslie – Your comment just made my day. Thank you so much for taking the time to comment :)