Best vegan cheesecake that tastes just like the real one!
Did you love cheesecake before you went vegan and you really miss it? Then we have some good news for you, because you can make a vegan cheesecake! So you won’t be missing out on this amazing treat anymore, because with this recipe you can make a cheesecake that tastes even better than the original, and is completely vegan and cruelty free!
This cheesecake pie has a crunchy, buttery base, that just melts in your mouth, delicious cream and some dreamy caramel on top. The main ingredient of the cream is tofu, the firm kind (not silken) because it’s really perfect for cheesecake, you just have to blend it really well and when you add all of the other ingredients, you won’t be able to taste tofu! The other ingredients of the cream are soy yoghurt, a little bit of vanilla and rum for a nice taste, coconut sugar and cornstarch to give the cream just the right texture for cheesecake.
You can head over to our twix bars recipe to find the recipe for this delicious caramel sauce that we poured all over pie. Just cook it for a bit less time to make it less thick or add a bit more coconut cream.
If you love cherries, you should also check out our cherry cheesecake!
- 135 g flour
- 10 g coconut sugar
- 40 g margarine
- 35 ml water
- 400 g tofu
- 100 g soy yoghurt
- 45 g coconut sugar
- 3 tsp vanilla essence
- 30 g cornstarch
- 1 tsp rum
- Mix all of the ingredients for the crust and let it rest in the fridge for at least 30 minutes.
- For the cream cramble tofu into small pieces, add other ingredients and mix it well together.
- Put dough in a pan and cover it with cream.
- Bake it for 50 minutes on 180°C.
- Pour caramel over and enjoy.