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Lemon Cheesecake

This vegan cheesecake is sure to please you and your family and/or friends. Use our super easy homemade graham cracker crust recipe for this cheesecake.

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Servings
1 slice
Calories Cholesterol Sat Fat Carbs
365 0mg 6g 49g
Recipe Footprint (for Recipe's Default # of Servings)
7.1 Water saved (gallons) [animal consumption only]
28.0 Manure (pounds) not deposited into the environment
31.4 Grains / feed (pounds) not consumed by animals
68.7 Methane (gallons) not created by animals
840.8 CO2 (pounds) not released into the atmosphere
.007 Animal lives saved
Recipe Chef Pamela Kurp
Course Cakes, Desserts, Pies
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 2 hours
Ingredients
For the filling:
  • 12 oz tofu (silken soft boxed) (drained)
  • 16 oz cream cheese (soy plain)
  • 3/4 C granulated sugar
  • 3 Tbsp maple syrup
  • 2 tsp lemon zest
  • 1/2 Tbsp vanilla
  • 1/2 tsp lemon juice
For the topping:
  • 1 C sour cream (non-dairy)
  • 2 Tbsp granulated sugar
  • 2 tsp vanilla
Course Cakes, Desserts, Pies
Cuisine American
Diet Vegan
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 2 hours
Ingredients
For the filling:
  • 12 oz tofu (silken soft boxed) (drained)
  • 16 oz cream cheese (soy plain)
  • 3/4 C granulated sugar
  • 3 Tbsp maple syrup
  • 2 tsp lemon zest
  • 1/2 Tbsp vanilla
  • 1/2 tsp lemon juice
For the topping:
  • 1 C sour cream (non-dairy)
  • 2 Tbsp granulated sugar
  • 2 tsp vanilla
Servings
1 slice
Calories Cholesterol Sat Fat Carbs
365 0mg 6g 49g
Recipe Footprint (for Recipe's Default # of Servings)
7.1 Water saved (gallons) [animal consumption only]
28.0 Manure (pounds) not deposited into the environment
31.4 Grains / feed (pounds) not consumed by animals
68.7 Methane (gallons) not created by animals
840.8 CO2 (pounds) not released into the atmosphere
.007 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Blend the tofu in a blender until smooth.
    Blend the tofu in a blender until smooth.
  2. In a medium bowl, combine the cream cheese, granulated sugar and a spoonful of the blended tofu; beat using a mixer until smooth.
    In a medium bowl, combine the cream cheese, granulated sugar and a spoonful of the blended tofu; beat using a mixer until smooth.
  3. Add the cream cheese mixture to the tofu in the blender; add the syrup, lemon zest, lemon juice and vanilla, and blend until combined and smooth.
    Add the cream cheese mixture to the tofu in the blender; add the syrup, lemon zest, lemon juice and vanilla, and blend until combined and smooth.
  4. Pour the cream cheese filling mixture into a prepared graham cracker crust; bake at 350 degrees for 25 to 35 minutes or until set.
    Pour the cream cheese filling mixture into a prepared graham cracker crust; bake at 350 degrees for 25 to 35 minutes or until set.
  5. For the topping, combine all of the ingredients until smooth and creamy. After chilling for at least two hours, spread the sour cream topping over the chilled / set lemon cheesecake.
    For the topping, combine all of the ingredients until smooth and creamy. After chilling for at least two hours, spread the sour cream topping over the chilled / set lemon cheesecake.
Recipe Notes

Chill the cheesecake in the refrigerator for several hours; serve with the sour cream topping and/or fresh fruit of your choice.

Cover and store for up to one week in the refrigerator.

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