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Tofutti-Free Vegan Cheesecake

A vegan cheesecake recipe without any processed vegan cream cheese necessary!


  • 1 pre-made graham cracker pie crust or make your own (depends how lazy I am)
  • 2 16 ounce packages medium to extra-firm tofu tofu (silken, if you can find it...I can't)
  • 1 1/2 cups white sugar
  • 1/4 cup vegetable oil
  • 3 tbsp. grated lemon zest
  • 2 tbsp. almond butter or tahini
  • 1 tsp. almond extract
  • 1/2 tsp. salt
  • 2 tbsp. cornstarch dissolved in 4 tbsp. soymilk


  • Prepare graham cracker crust according to instructions.
  • Preheat oven to 350 degrees F (180 degrees C).
  • In your food processor, combine remaining ingredients and pulse until smooth.
  • Pour into pie crust and bake for 20 minutes.
  • Cool and refrigerate until thoroughly chilled and firm, at least two hours. This tastes better every day it sits, so I recommend letting it chill overnight before eating. Easy peasey.