Hey folks!

I hope everyone's Saturday is going splendidly so far!  Well, I've come to find out that today is National Cheesecake Day!   Cheesecake was one of my favorite desserts before becoming vegan as many of you already know about me!  So, it's very wonderful that there are tons of vegan versions out there for me and all of us to enjoy today and any other day we have a craving!  One of my recent favorites is from Real Food Daily here in L.A...SOOO GOOD!  Anyway, I found the following recipe from my all time fav source, VegWeb posted by snowbunny87 for you to check out and try at home! It got rave reviews!


INGREDIENTS (use vegan versions):

16 cinnamon graham crackers, crumbled

1/2 cup vegan margarine

1 tablespoon light Karo syrup

1 tablespoon all-purpose flour

16 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)

1/3 cup sugar

4 egg substitutes (I use Ener-g)

1 teaspoon vanilla

juice of 1 lemon

vegan chocolate syrup (I use Ah!Laska)

fresh raspberries, to serve


Preheat oven to 375 degrees F. For crust: Combine graham crackers, margarine, Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.

For filling: Combine cream cheese, sugar, egg substitutes, vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.

Bake for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours. Drizzle with vegan chocolate syrup and add fresh raspberries.

You may use any kind of topping, such as strawberries in syrup, chocolate, vegan whipped cream, etc.


  1. I'd love some cheesecake and here's my recipe.

    1/4 tank of gas

    Take Hyperion Blvd until it become Glendale Blvd.
    Pick me up in Atwater Village
    Take me to Flore in Silverlake
    Buy us both a slice of vegan* cheesecake

    *Cheesecake Factory red velvet cheesecake may be substituted for vegan cheesecake.


  2. are NOT funny!!! Anyone reading this, please IGNORE HIM!! LOL!


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