Browse Recipes >

Jo Jo's Vegan Cheezecake

This creamy sweet "cheese" cake will tempt even the most discerning cheesecake lover !
Dairy-Free and delicious, it has been a longtime favorite at The Chicago Diner and at the local Whole Foods stores.

Crust
1 3/4 cups granola (we use a wheat free-granola), graham cracker crumbs or cookie crumbs
2 Tbsp. soy margarine (we use trans fat free Earth Balance)
1 Tbsp. water

Filling
2 lbs. soft tofu
2 1/2 Tbsp. lemon juice
3/4 cup maple syrup or granulated sugar
1/3 cup canola or light vegetable oil
1 Tbsp. vanilla extract
2 tsp. lemon zest
1 cup chocolate chips, chopped fruit or coconut (optional)

• Preheat the oven to 350 degrees F.
• Break up the granola in a blender or food processor. Mix in the melted margarine and water. If it is still very crumbly, add an additional tablespoon of water. Press the mixture firmly into an 8 inch spring form pan or 10 inch pie pan, and bake for 8 to 10 minutes.
• Place all of the filling ingredients except the chocolate chips, chopped fruit and coconut in a blender or food processor and process until smooth.
• Fold the optional ingredients into the mixture. Pour the filling into the crust and bake for 25 to 35 minutes. The top of the cheesecake should spring back at a light touch. • Cool completely before slicing. The cheesecake becomes firmer as it cools.

Makes 6-8 Servings