Who doesn’t like cheesecake? It is dense and sweet and either it is made with a deep dark chocolate or some savory fruit. As you dive into every bite it is orgasmic and this is a dessert that should never be shared.
A reader, after my own heart, sent me a Cheesecake recipe that she had seen on Facebook and wanted me to make it vgf. The original recipe contained graham crackers (the crust of choice for cheesecake), cream cheese, sour cream and eggs. I believe I cracked the code and you, my readers will definitely enjoy this cheesecake.
Vegan Gluten-Free Cheesecake
For the crust layer
10 vgf Oreo cookies (can be found at Trader Joe’s)
4 Tbsps. brown sugar
¼ tsps. each of cinnamon and salt
¼ cup of vegan butter
Combine all the ingredients except for 2 of the vgf Oreo cookies in the food processor. The extra two are for you to enjoy as this concoction is put together. I actually had 4, but who’s counting?? Take out 3 coffee mugs (large size) and pat the bottoms with the crust saving ½ for later. Set aside the other ½.
8 oz. vegan cream cheese
8-9 oz. of firm tofu (rinsed and drained)
½ cup sugar
3 tsps. of vanilla extract
In the same food processor bowl that you made the crust in, combine the above and process until the sugar is incorporated. Evenly divide the batter amongst the coffee mugs. Place the other ½ of the crust over the filling and refrigerate for a couple of hours. Mmmmmmm
When ready to eat, you might want to add fresh fruit on top (berries) and a dollop of vegan whipped cream. The filling recipe might also be good with crushed Oreo’s, dark brown chocolate bars, or even toffee, the varieties are endless.
Please continue to email me your recipes and I will try to convert them for us!
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