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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

Servings: 10-12


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! 😋😉


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