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Vegan Strawberry Fudge "Cheese"Cake
VegWeb — For the filling, combine cream "cheese", sugar, EnerG Egg Replacer, vanilla, and lemon juice, and blend until creamy and smooth. Then, pour into the pie crust. Bake at 375 degrees for about 25 to 30 minutes, or until set. Let cool, and place in ...More…
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Instant 'Cheese' Cake
VegWeb — Prepare the basic pie crust per instructions. It is quite simple and shouldn't take more than 10 minutes to do. While laying it in the pie pan, you can adjust the crust thickness at the bottom according to preference. Mix all the other ...More…
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Chocolate Espresso "Cheese" Cake
VegWeb — Prepare crust: In food processor pulse all ingredients until crumbs are moistened. Press into bottom of a 9" spring form pan (about 2 1/2" deep). (Press crumbs about 1/4" up the sides as well). Bake for 5 minutes. Bake at 325 for about an ...More…
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Chocolate Cheese Cake
VegWeb — Soften tofu in large mixing bowl, combining in cocoa powder, vanilla extract and vegan sugar. Once the added ingredients are combined, gradually stir in chocolate soy milk. Make sure all ingredients are well combined. Pour mixture into graham ...More…
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Key Lime Cheese Cake
VegWeb — This is a vegan adaptation of my sour cream lemon pie. Serve with mock whipped topping if desired. Blend together until totally smooth, stopping to scrape down sides if necessary. Taste and adjust for vegan sugar. Pour into crust. Smooth top. If ...More…
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Vegan Cheese Cake
VegWeb — Combine all ingredients in a blender and blend til creamy. Add more vegan sugar if needed. Place in graham cracker crust Bake at 350 for 30 mins. Place in freezer til cool! I hope this is good, since i became a vegan ive been dying for a ...More…
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Vegan Cheese Cake
VegWeb — OH YES! A recipe for cheese cake that I can eat! I tried this the instant I saw it, and its really good. Its even better with sour cream topping and almonds...thank you!! So I tried it...and I fed it to my friend from New York who is a major ...More…
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Pumpkin Spice "Cheesecake"
VegWeb — Blend all ingredients together and pour into crust. Bake for 50 minutes at 350 degrees F. Let cool 30 minutes and refrigerate before serving. 12 oz firm silken tofu 8 oz plain vegan cream cheese substitute 1 cup plain pureed pumpkin 1/2 teaspoon ...More…
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Easy Pumpkin Pie Cheesecake
VegWeb — Makes: 6-8 servings, Preparation time: 10 minutes, Cooking time: 35-40 minutes 2 8oz vegan cream cheese (I use Toffuti Better than Cream Cheese) 2 teaspoons pumpkin pie spice prepared vegan graham cracker crust *beat cream cheese until soft *add ...More…
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Praline Pumpkin Pecan Cheesecake
VegWeb — Get out a large bowl and dump everything in except 1/2 of the nuts and the maple syrup. Mix the syrup with the rest of the pecans and brush over the top of the cheesecake. You can make it thicker in the middle and spread outward to use it all ...More…
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Strawberry Cheesecake
VegWeb — Two 8 oz containers vegan cream cheese (I use Tofutti Cream Cheese)(16 oz total) Preheat oven to 350 degrees F. Combine cream cheese, sugar, and vanilla in a food processor or blender. Add lemon juice one tablespoon at a time, stopping and ...More…
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The Ultimate Pumpkin Cheesecake
VegWeb — Purée all the ingredients (except crust of course... though that could be interesting) in a food processor. Pour into the crust, and bake at 350 degrees for 50 minutes. You might notice that you have too much filling for a pie crust, maybe even ...More…