Bella's vegan gluten free cheesecake

(4.50/5 - 2 votes)

This cheesecake by Bella is a rich and decadent vegan and gluten free cheesecake with a special chocolatey crust and perfected with the raspberry sauce. Feel free to complete this how your creative mind can think it up. Its a beautiful cake. Your friends will be addicted.


For the Graham Crust:
1 cup Kinnikinnick Graham style crumbs
1 tbsp cup vegan cane sugar
1/3 cup of Earth Balance buttery spread, melted
2 tbsp carob powder (if you want it chocolatey)

Mix all ingredients well, and then press into pie pan evenly. Now bake your crust on 350 for 5-7 minutes.

Vegan Cheesecake:
3 tubs Tofutti Better than Cream Cheese
1/2 block of extra firm tofu (about 7 oz.)
1-1/4 cup vegan cane sugar
1-1/2 tbsp lemon juice
2 tbsp original soy milk
2 tbsp organic corn starch


Step 1

Preheat oven to 350 F.
Mix all ingredients for the pie crust well, and then press into pie pan evenly. Now bake your crust on 350 for 5-7 minutes.

Step 2

Next, Blend all of your cheesecake ingredients in a food processor until it is smooth.

Step 3

Next, pour your filling into the prepared pie should be thick, not watery.

Step 4

Now, bake your cheese cake for 1 hour (depending on your oven) and then pull it out and put it on a cooling rack until cooled.

Step 5

Then, place it in the refrigerator over night, and then you can either serve it with or without topping.

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