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The Best Vegan Cheesecake Recipe

Copy Cat Tofutti Cream Cheese

*Be sure to read all the notes above this recipe section before beginning
This recipe was formulated & intended specifically for BAKED RECIPES. This is not meant for spreading on bagels etc... of course you CAN do that, but there are much better tastier recipes for that! This is a cream cheese base recipe for BAKING & it works like a dream!
5 from 2 votes
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Prep Time 20 minutes
Servings 24 ounces

Ingredients
  

For the Copy Cat Tofutti Cream Cheese

  • 20 ounces Firm Tofu (560g)
  • 2 teaspoons Sugar (10g)
  • 1½ teaspoons Salt
  • 1 teaspoon Vegan Lactic Acid
  • 1 teaspoon Lemon Juice (5ml)
  • ½ cup Water (118ml)
  • 1 teaspoon Agar Powder
  • 2 teaspoons Psyllium Husk Powder
  • 1 teaspoon Xanthan Gum
  • 4 Tbs Coconut Oil

For the Cheesecake Recipe

  • 20 ounces Copy Cat Tofutti Cream Cheese (560g)
  • 2½ Tbs Vegan Butter Melted (35g)
  • 1 cup Sugar *scant cup (180g)
  • 5 Tbs Cook type (not instant) Clear Jel (40g)
  • 1 cup Plant Milk (237ml)
  • 1 teaspoon Lactic Acid
  • 2 teaspoon Vanilla Extract (10ml)
  • 4 Tbs All Purpose Flour *gluten free ~ omit or use GF flour (28g)
  • 1 teaspoon Lemon Zest *optional
  • ½ teaspoon Orange Zest *optional
  • ⅛ teaspoon Cinnamon *optional

Instructions
 

  • First make the Copy Cat Cream Cheese Recipe Press the tofu to release the excess water then add it to a food processor with the sugar, salt. lactic acid & lemon juice & process smooth
  • Combine the melted & still warm coconut oil with the psyllium husk powder & xanthan gum then add that to the tofu mixture in the food processor & process again to a very smooth mixture
  • In a small sauce pot whisk the agar with the water & bring to a rolling boil then add that to the tofu mixture in the food processor through the feed tube while processing to a smooth texture
  • Transfer the cream cheese to a clean container & store for up to 1 week or use immediately in your recipes
  • For the Cheesecake Recipe combine 20 ounces of the copy cat cream cheese recipe along with all the other cheesecake ingredients listed in a large mixing bowl & whisk by hand to a smooth batter
  • Preheat the oven to 350℉ & grease & parchment line a 7" x 2" cake pan *If you are making a crust for your cheesecake you will need a 7" x 3" deep cake pan
  • Pour the batter into the prepared pan & bake in a water bath for 45 minutes
  • Turn the oven off but leave the cheesecake inside with the oven door slightly cracked open for another 45 minutes
  • Allow cheesecake to cool at room temperature then refrigerate for 4 hours or overnight before un-molding

Video

Notes

Be sure to read all the notes above the recipe section 
Storage Tofutti Copy Cat recipe for vegan cream cheese will stay fresh for up to 5 days in the refrigerator in a clean airtight container. The cheesecake will stay fresh for up to 1 week refrigerated. Normally I do not like to freeze vegan cheesecakes but I tested this one made with the copy cat recipe & it was actually really great! *I believe this is from using Clear Jel vs Cornstarch.  I would not recommend to freeze longer than a couple of weeks though
Tried this recipe?Let us know how it was!