Lemon Vegan Cheesecake

Lemon Vegan Cheesecake Recipe

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Joan Hunt


This is a recipe I came up with I haven't tried it but have plans for this weekend. to make it. so I will post pictures then.


★★★★★ 2 votes

6-8 servings
30 Min


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  • 1 1/4 c
  • 6 Tbsp
  • 1/2 tsp
  • 1 1/4 c
  • 2 Tbsp
    vegan margarine
  • 2 tsp
    lemon rind, grated
  • 1/2 c
    fresh lemon juice

  • 1(12oz) pkg
    soft tofu
  • 1/2 c
    soy milk
  • 1/2 c
    white sugar
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    lemon extract
  • 1/4 c
    maple syrup
  • 1(9-in)
    prepared graham cracker crust

How to Make Lemon Vegan Cheesecake


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
  3. Bake at 350 degrees F for 30 minutes. Remove from oven and allow to cool;
  4. On med-high heat : In a sauce pan combine 3/4 cup of the sugar , cornstarch and salt ; stir in the water and bring to a boil.
  5. Reduce the heat and add the remaining sugar ; cook and stir for 2 min. until thickened.
  6. Remove from heat and stir in butter ,lemon peel and food coloring ; GENTLY stir in the lemon juice.
    DON'T OVER MIX. Set aside to cool for about 1 hr. to room temp.
  7. Top the baked cheesecake with the lemon topping and refrigerate until chilled. preferably overnight.

Printable Recipe Card

About Lemon Vegan Cheesecake

Course/Dish: Cakes, Pies
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #cheesecake, #lemon, #Vegan

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