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Vegan cherry cheesecake

Vegan cherry cheesecake

The weather is getting nicer so it is time for a rich and creamy dessert. Vegan Cherry Cheesecake comes from the amazing mind of Deb Gleason. Deb lives right near you on the Sunshine Coast and as a Certified Holistic Nutritionist and a Vegan Lifestyle Coach she is a great resource for the area.

After you try this recipe I think you will want to meet Deb. You will be able to catch up with her on August 8th at the Roberts Creek Community Hall at a new festival called the Sunshine Coast Vegfest  This free event will be appealing and welcoming to all through exposure to fresh ideas and delicious dishes to highlight all that a plant-based life has to offer. Learn more about living a plant-based lifestyle and  visit their site at  Visit for all the details.

Cheesecake usually contains some combination of eggs, sour cream, whipping cream and cream cheese. This is the cheesecake that changes all of that. Impress your taste buds and your friends with this earth friendly, tasty new take on an old classic. This recipe is so delicious that no one will know it is a vegan dish. Enjoy.


• 300g soft or silken tofu

• 227g tub of Tofutti Better
Than Cream Cheese

(Deb assures me that you
can find the Tofutti Better
Than Cream Cheese at all
the big grocery stores on the

• 3/4 cup sugar

• Juice of 1/2 lemon

• 1 teaspoon vanilla extract

• 1 prepared graham cracker
crust (eg. Keebler Ready
Crust Graham Pie Crust)

• 1 540ml (10oz) can cherry
pie filling


Place the tofu, Tofutti cream cheese, sugar and vanilla in a blender and blend until smooth. Pour into prepared graham cracker crust. Bake 40-45 minutes. Allow to cool slightly and then refrigerate until cool. Top with cherry pie filling and serve.

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