Today Is National Cheesecake Day, Celebrating A Dessert That Is Normally Off-Limits For Vegans. However, You Don't Have To Miss Out On This Creamy, Dreamy-Rich Dessert, Simply Sink Your Fork Into This Vegan Cheesecake Recipe.

Today is National Cheesecake Day, celebrating a dessert that is normally off-limits for vegans. However, you don't have to miss out on this creamy, dreamy-rich dessert, simply sink your fork into this vegan cheesecake recipe.
Today is National Cheesecake Day, celebrating a dessert that is normally off-limits for vegans. However, you don't have to miss out on this creamy, dreamy-rich dessert, simply sink your fork into this vegan cheesecake recipe.

Vegan Blackberry Cheesecake

Blackberries are by far my fave, but you can use whatever ripe, juicy berries you have on hand.

Serves 10

Ingredients:

  • 1 cup crushed vegan graham crackers

  • 1 teaspoon ground cinnamon

  • 1/2 cup vegan butter, melted

  • 16 ounces vegan cream cheese

  • 1/2 cup sugar

  • Vegan substitute equivalent of 4 eggs

  • 2 teaspoons pure vanilla extract

  • Grated zest and juice of 1 lemon

  • Fresh blackberries


Directions:

  1. Preheat oven to 375 degrees F.

  2. Combine graham crackers, cinnamon, and melted vegan butter in the bottom of a 9-inch springform pan. Firmly press into a round pan.

  3. In the bowl of a stand-up mixer fitted with the paddle attachment, combine vegan cream cheese, sugar, egg substitute, vanilla, and lemon zest and juice and beat until smooth.

  4. Bake for 25 to 30 minutes or until filling is set. Transfer to a wire rack and let cool completely. 

  5. Refrigerate for a few hours or overnight.

  6. Run a knife around the filling. Loosen the sides of the springform pan and remove the ring.

  7. Slice and serve with fresh berries.


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