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Daily Archives: August 23, 2012

Cheesecake Imposter

We’re not vegans.

But we sure do love vegan food!

We have mad respect for anyone who is vegan, though, because there are some things that we just don’t think we could ever give up.  Like honey, cheese, chocolate, and yogurt and cottage cheese- we just love these foods too much!

But when vegan food looks like this, we can make allowances…

Vegan zucchini bread cheesecake.

Who knew you could make such delicious cheesecake without using any cheese at all?  Vegans did, that’s who.  And we are forever grateful to them for figuring that out.

Our first ever encounter with vegan cheesecake was at a restaurant in London called Veg Out. The moment we tried it, we were sold.  It was so creamy and delicious, you would never have guessed that it wasn’t “real” cheesecake!  From that day forward, we made it our goal to one day create our very own vegan cheesecake.

Well, today is that day, people!

Made with soaked cashews, silken tofu, and fresh-from-the-garden zucchini, this cheesecake is absolutely divine- and could fool anyone 😉

Did we mention that it also has no refined sugar?  Oh yeah.

This version is a little more light and fluffy than a traditional cheesecake, and has a similar texture to that of pumpkin pie.  However, if you want a thicker texture to achieve a more New York style dessert, we suggest increasing the amount of cashews you use, and decreasing the amount of tofu.  Either way we know you’ll love it!

Drizzled with almond butter glaze, this cheesecake had us licking our plates clean.

Delicious cheesecake that’s good for you.  We may never eat regular cheesecake ever again.

Vegan Zucchini Bread Cheesecake

Prep Time: 25 min

Bake time: 45-50 min

Makes: 1 pie (8 slices)


For the Crust:

1 c. rolled oats
1/2 c. walnut pieces
1/2 c. almonds
1 c. dates, softened
1 tbsp cinnamon
1/2 tsp each ginger and nutmeg
1 tsp vanilla extract

For the Filling:

1/2 block silken tofu
1 c. raw cashews, soaked overnight
3/4 c. date paste
2 tsp cinnamon
1/4 tsp each ginger and nutmeg
2 c. zucchini, grated and squeezed of excess liquid
1 tsp vanilla extract
1 tbsp vanilla protein powder
1/4 tsp xanthan gum or corn other thickener*

For the Glaze:

2 tbsp almond butter
2 tbsp date paste
3-4 tbsp water


For the crust:

grind oats in a food processor until ground partially into flour, but leaving some texture.  Add almonds and walnuts and blend until finely ground.  Add dates, spices and vanilla, and blend until you have a crumbly mixture that sticks together when pressed.  Pour mixture into a greased 9 inch pie plate and press firmly onto the bottom and up the sides.  Set aside.

For the Filling:

Drain the cashews and place them in the food processor and blend until they are smooth and are forming a ball.  Add tofu and blend until smooth.  Add all other ingredients, except for 1 cup of the zucchini, and blend until fully combined.  Stir in the other cup of zucchini.

Pour the filling into the prepared crust and smooth out the top.  Bake at 350C for 45-50 minutes, or until the filling feels firm, and a tooth pick inserted in the centre comes out clean.  Allow to cool completely before cutting.

For the Glaze:

In a small dish, combine date paste and almond butter.  Gradually add water, stirring to combine, until the mixture is runny but still somewhat thick.  Drizzle over top of the cheesecake once it has cooled.

*You can use other thickeners such as arrowroot flour/starch, corn starch, etc. If you choose to use more cashews than tofu, you may not need this at all!


Have you ever tried vegan cheesecake?

Are you vegan? Why or why not?