Recipes Vegan Cheesecake 3.5 (68) 62 Reviews 10 Photos This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor. Recipe by Jackie Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 2 hrs 30 mins Total Time: 3 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 (12 ounce) package soft tofu ½ cup soy milk ½ cup white sugar 1 tablespoon vanilla extract ¼ cup maple syrup 1 (9 inch) prepared graham cracker crust Directions Preheat oven to 350 degrees F (175 degrees C). In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled. Editor's Note: Be sure to use a vegan graham cracker crust, or make your own. Use this recipe for graham crackers but substitute soy milk, water, or juice for the milk. I Made It Print Nutrition Facts (per serving) 323 Calories 11g Fat 51g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 323 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 11% Sodium 216mg 9% Total Carbohydrate 51g 18% Dietary Fiber 1g 3% Total Sugars 39g Protein 6g Vitamin C 0mg 1% Calcium 84mg 6% Iron 2mg 9% Potassium 152mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved