Being vegan doesn’t mean you need to give up on your favorite foods. Anything can be veganized and it also goes for this traditional cheesecake. I can guarantee you – it tastes just like the original. Super smooth, silky and creamy!
Prep Time: 25 mins
Cooking Time: 40 mins
For the Graham Cracker Crust:
2 sleeves graham crackers (18 crackers total)
4 tablespoons vegan butter, melted
For the Pie Filling:
2 (12-14 ounce) packages extra firm silky tofu
1/4 cup oat condensed milk
1 teaspoon vanilla extract
1/2 lime squeezed
Preheat oven to 350℉ (175℃).
For the crust:
Place graham crackers in a food processor and pulse, then add melted butter and blend until crumbly mixture forms.
Pour graham cracker crust mixture into a 9-inch pie pan and press down to evenly form your crust on the bottom and edges of the pie pan. Set aside.
For the filling:
Drain and press liquid from the tofu using the TOFUDEE Tofu Press.
In the blender place tofu, vegan condensed milk, lime juice, and vanilla extract and blend until smooth.
Pour your pie filling into your prepared graham cracker crust.
Place in the oven and bake for about 35 to 40 minutes, or until the top is slightly browned.
Remove from the oven and let cool. Then, place in the refrigerator to chill for at least 1 hour before serving. (best overnight)
Put your favorite topping onto the cooled cheesecake – I used colorful fruits.
Share and enjoy! 😋😉