Vegan Cheezcake (Vegan)


Vegan “Cheesecake”, a dairy free dream come true.  One made possible by the creative work of Dr. Jane Goodall, author of “Vegan World Fusion Cuisine : Over 200 award-winning recipes“.  This book has received over 30 5-star customer reviews on Amazon, quite an accomplishment!


  • 2 lbs Tofu, firm
  • 1 C Sucanat
  • ½ C Soy milk
  • ½ C Maple syrup
  • 1⁄3 C Lemon juice, fresh squeezed
  • 4 Tbl Nutritional yeast
  • 2 ½ Tbl Arrowroot powder
  • 2 Tbl Vanilla extract, alcohol free
  • ½ tsp Sea salt, or to taste

Crust – Dry:

  • 2 C Spelt flour
  • ¼ C Sucanat
  • 1 Tbl Arrowroot powder
  • 1 tsp Baking powder
  • ¼ tsp Cardamom powder
  • ¼ tsp Sea salt, or to taste

Crust – Wet:

  • 1⁄3 C Safflower oil
  • 2 Tbl Maple syrup
  • 2 Tbl Apple juice, fresh
  • 1 tsp Vanilla extract, alcohol free


Preheat oven to 350°. For Crust, place dry ingredients together in a large mixing bowl and mix well. Place wet ingredients in another bowl & mix well. Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly. Press into the bottom of a 10” spring form pan. Bake for 5 minutes.
Place all Filling ingredients in a large blender and blend until smooth. Pour on top of crust and bake for 1 hour or until top turns a golden brown and center does not jiggle too much. Allow to cool before running a knife around the edge and removing from spring form pan.

Serving Suggestions:
Top with the Strawberry Sauce from Vegan Fusion, or your topping of choice.
For Chocolate Cheezcake add 2 C of Vegan chocolate chips, melted in a double boiler, to the filling while blending.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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