2 Vegan Cheesecakes: Blueberry Tofu & Classic Cheesecake

Vegan Blueberry Tofu Cheesecake

Are you ready for some Vegan Cheese Cake? Well here are, not one, but two ways!

With Vegan Thanksgiving (for some of us) just around the corner, dessert doesn’t have to be awkward when you have non-vegans at the table! In fact, it can be delicious with these 2 versions of vegan cheesecake. Both of these recipes are wonderful, but you may like one over the other – depending on your taste buds. These cheesecakes differ from one another. One is silky and creamy and the other is fruity (depending on what kind you use) but sill cheesecake-like. The other difference is nutrition. While one is more fatty like cheesecake (because of the substitutes used) the other is more healthy and protein rich. Make them both. Decided for yourself.

Blueberry Tofu Cheesecake

You Will Need:

• 1 Block Silkin Tofu (Drained as good as possible)
• 1/2 Cup Flour
• 2 Tbs. Ener-G Egg Replacer (Do not add water, just the powder!)
• 2/3 Cup Beet Sugar (or your favorite natural sweetener)
• 2 Tsp. Lemon Juice
• 1 Tsp. Vanilla Extract
• Your Favorite Vegan Premade Graham Cracker Crust.

For the Center:

• 1 1/2 Cups Fresh or frozen Blueberries (You can also use strawberries, peaches, raspberries, cherries, etc. Whatever you like.)
• 1 Cup Beet Sugar (or your favorite natural sweetener)
• 3 Tbs. Water (if blueberries are fresh.)

Directions:

1. Fist step is to make the fruity center of the cake. In a small sauce pan, combine blueberries (or fruit/berry of your choice), sugar and water. Bring to a simmer. Continue to simmer for 15 minutes. Mix is done when you can run a spoon through and the line stays.
2. Now that that is done, whip up the batter for the cheesecake. Very simply combine all ingredients in a large mixing bowl and beat together for 2 minutes until silky smooth. Try batter. If it’s not sweet enough, add a little more sugar. If it’s to sweet for your liking, add a 1/4 block more tofu. Remember, the really sweet part of this cake is the blueberry center.
3. Now to layer. In the crust, pour about half the batter. Layer on the berries. Make sure they cover the whole thing. Now pour the rest of the batter over the top. Place in the oven and bake for about 30-35 minutes or until the cake does not jiggle. Let cool for 6 hours before serving. Serve with fresh blueberries and a cold glass of soymilk.

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Next up: Classic Vegan Cheesecake

Vegan Classic Cheesecake

You Will Need:

• 16 ozs. Tofutti Cream Cheese Replacement (That’s 2 tubs)
• 2 Tbs. Ener-G Egg Replacer (Do not add water, just the powder!)
• 3/4 Cup Beet Sugar (or your favorite natural sweetener)
• 1 1/2 Tsp. Lemon Juice
• 1 1/2 Tsp. Vanilla Extract
• Your Favorite Vegan Premade Graham Cracker Crust.

Directions:

1. This cheese cake recipe is very much as simple as the first recipe. Just combine all of the ingredients in a large mixing bowl. Whip until smooth. Pour into the crust and place into the oven at and bake for 28-35 minutes. 350 works just fine. For firmer cheesecake, bake at 325 degrees for an extra 25 minutes. The cake might balloon a little in the middle, but as it cools, it will deflate. Let cool for a full 6 hours. Do not eat it before, otherwise you will be eating goo. For it to fully set up, leave sit over night. Drizzle with chocolate serve.