Berry-Topped Vegan Cheesecake

Incorporating silken tofu into this lightened cheesecake, and topping with fresh berries, gives it a healthy spin.

Serves: 8

  • 1 1/2 cups mixed fresh berries (use a combination of any two or more berries,
    including sliced strawberries or whole blueberries, blackberries or raspberries)
  • 2 tablespoons natural granulated sugar
  • 8-ounce container vegan cream cheese
  • 12-3-ounce package firm silken tofu
  • 1/2 cup natural granulated sugar
  • 1 teaspoon vanilla extract
  • 9-inch store-bought graham-cracker crust

Preheat the oven to 350 degrees.

Combine the berries in a mixing bowl. Sprinkle with the sugar and refrigerate until needed.

Combine the cream cheese, tofu, sugar, and vanilla in a food processor. Process until completely smooth. Pour the mixture into the crust and bake for 45 to 50 minutes, or until set.

Let the pie cool completely, then chill for at least an hour. Just before serving, top with the berries.

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3 comments on “Berry-Topped Vegan Cheesecake

  1. Suguru

    I’m off to print the poppy receipe but what do you think about those nuts… Aren’t they glzaed or carmalized or something? I want to mirror them but I just don’t think they are plain. What do you think?

  2. denise

    hi friends! could you please advise on baking this in a 9″ springform pan, please? thanks so much! denise

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