About this recipe:A vegan cheesecake that tastes like real cheesecake. You might even fool non-vegans! If you are looking for a cream cheese substitute, Bute Island Foods make a vegan cream cheese. Check your local health shops or online.
175g digestive biscuit crumbs
4 tablespoons real maple syrup
225g firm silken tofu
225g vegan cream cheese
1 tablespoon lemon zest
1 1/2 lemons, juiced
120g icing sugar
1 tablespoon cornflour
2 tablespoons soya milk
600g cherry fruit filling
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 180 C / Gas 4.
In a medium bowl, mix together digestive biscuit crumbs and maple syrup. Press into a 23cm pie tin. Bake for 5 minutes.
In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and icing sugar. Dissolve cornflour in soya milk, and add to the blender. Blend until smooth. Pour filling over base.
Bake for 25 minutes at 180 C / Gas 4. Reduce heat to 170 C / Gas 3, and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.
Invert onto a plate, and then invert again onto a serving platter. Pour cherry fruit filling over the top, and serve.
You can top this vegan cheesecake with something else - like another fruit filling, fruit compote, melted vegan chocolate or fresh berries.