Bella's Vegan Gluten Free Cheesecake

I absolutely loved real cheesecake. The cheese and the cake!

Then I became dairy-free.

I abandoned my beloved cheese and milk in pursuit of a healthier body.

This posed a great problem for me though. What was I to do? Cheat every now and then with cheese cake? You cant get rid of cheese cake!

Absolutely not. I didn't. And you do not have to either :)

I decided to come up with a vegan version of that which I loved so much. And guess what, the adaptation proved to be a success.

And better than the real thing to me!

Everyone loves this recipe and it is easy to make, truly.

It is a rich and decadent cheesecake with a special chocolatey crust and perfected with the raspberry sauce. Feel free to complete this how your creative mind can think it up. Its a beautiful cake. Your friends will be addicted.

For the Graham Crust
1 cup Kinnikinnick Graham Style Crumbs
1 tbsp cup cane sugar
1/3 cup of Earth Balance buttery spread, melted
2 tbsp carob powder (if you want it chocolatey)

Mix all ingredients well, and then press into pie pan evenly. Now bake your crust on 350 for 5-7 minutes.

Vegan Cheesecake
3 tubs of Tofutti Better Than Cream Cheese
1/2 block of extra firm tofu (about 7 oz.)
1-1/4 cup cane sugar
1-1/2 tbsp lemon juice
2 tbsp original soy milk
2 tbsp organic corn starch

Preheat oven to 350 degrees f.

Blend all of your ingredients in a food processor until it is smooth.

Next, pour your filling into the pie should be thick, not watery.

Now, bake your cheese cake for 1 hour (depending on your oven) and then pull it out and put it on a cooling rack until cooled.

Then, place it in the refrigerator over night, and then you can either serve it with or without topping.

Topping ideas if you desire...
*Raspberry (like I did)


Anonymous said...

Wow! Just Wow. This looks so great- I gotta make it.

Yessika Rivera said...

That is an excellent photo of this cheesecake. Gluten free goodness.

what's a mommy to cook said...

sounds and looks yummy! I'm going to make this for the 4th.

the photo is great!!!!

Diana Lopes said...

k rico ;D gracias por esta receta. DLB

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