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  1. Lacey says:

    hi katie! i havent had the chance to make this recipe yet, but i wanteld to let you know that when my mom and i make cheesecake, we use a japanese sweet potato (purple skin, white flesh, sweet almost banana like flavor) and sub it for all of the cream cheese and 1/2 the tofu. it makes it really good with a super nice texture, weve made chocolate cheesecake, lemon rasberry, and even key lime cheesecake this way. for crusts we use crushed up ginger cookies, cereal, cinamon cookies, etc.

    1. Aly says:

      That sounds awesome! I’ll have to try that!

      1. Kristi says:

        Would love the recipe Lacey! Can you share? feistygirl75 at yahoo dot com!

      2. Kristi says:

        Would love the recipe Lacey! Can you share? feistygirl75 at yahoo dot com!

    2. Aly says:

      That sounds awesome! I’ll have to try that!

  2. Lacey says:

    hi katie! i havent had the chance to make this recipe yet, but i wanteld to let you know that when my mom and i make cheesecake, we use a japanese sweet potato (purple skin, white flesh, sweet almost banana like flavor) and sub it for all of the cream cheese and 1/2 the tofu. it makes it really good with a super nice texture, weve made chocolate cheesecake, lemon rasberry, and even key lime cheesecake this way. for crusts we use crushed up ginger cookies, cereal, cinamon cookies, etc.

  3. ketapang says:

    I’m with you: I’ve had many vegan cheesecakes in my life and they’ve ranged from AMAZING to I’d-rather-eat-the-raw-ingredients. So, I haven’t tried your version (yet!) but I’ve noticed the ones with tofu tend to be “meh” for me. I personally love cashew-based cheesecakes, which have the extra benefit of being raw! Perhaps you can try experimenting? You soak the cashews overnight, and then blend with other filling ingredients.

    Hmm, I wonder if you could use one of your lara bar flavors for crust…

    Anyhow, I will give this a try when I get some firm tofu! Maybe you can change my mind about tofu and cheesecake 😀

      1. ketapang says:

        Brilliant lady, Katie! Hmm, I might “taste-test” your raw cheesecake recipe too…

      2. ketapang says:

        Brilliant lady, Katie! Hmm, I might “taste-test” your raw cheesecake recipe too…

  4. ketapang says:

    I’m with you: I’ve had many vegan cheesecakes in my life and they’ve ranged from AMAZING to I’d-rather-eat-the-raw-ingredients. So, I haven’t tried your version (yet!) but I’ve noticed the ones with tofu tend to be “meh” for me. I personally love cashew-based cheesecakes, which have the extra benefit of being raw! Perhaps you can try experimenting? You soak the cashews overnight, and then blend with other filling ingredients.

    Hmm, I wonder if you could use one of your lara bar flavors for crust…

    Anyhow, I will give this a try when I get some firm tofu! Maybe you can change my mind about tofu and cheesecake 😀

  5. Anonymous says:

    I tried this with some slight modifications so I don’t know if my opinion is valid but here it is anyways:

    I made this with silken tofu instead of firm and maple syrup for the sweetener. I didn’t taste the tofu at all which was good but I thought it tasted TOO cheese-y. I’m not a big fan of Tofutti cream cheese or of any other alternative I’ve tried unfortunately and found this inedible. I wish I could like it :( Nothing’s wrong with the recipe though! The cheesecake firmed up nicely and looked yummy and smelled great.

  6. Anonymous says:

    I tried this with some slight modifications so I don’t know if my opinion is valid but here it is anyways:

    I made this with silken tofu instead of firm and maple syrup for the sweetener. I didn’t taste the tofu at all which was good but I thought it tasted TOO cheese-y. I’m not a big fan of Tofutti cream cheese or of any other alternative I’ve tried unfortunately and found this inedible. I wish I could like it :( Nothing’s wrong with the recipe though! The cheesecake firmed up nicely and looked yummy and smelled great.

  7. Hey Katie…

    I just made this recipe and LOVED the way it came out… I changed the recipe a bit, omitting half the cream cheese and substituting greek yogurt, which gave it a little tartiness that I loved. I also blended in some blueberries and strawberries to give it a little fruit kick… again, I loved that choice! Instead of putting it in a crust and baking it I chose to freeze it altogether. Great recipe!
    – Katie at http://www.ohshineon.com

  8. Hey Katie…

    I just made this recipe and LOVED the way it came out… I changed the recipe a bit, omitting half the cream cheese and substituting greek yogurt, which gave it a little tartiness that I loved. I also blended in some blueberries and strawberries to give it a little fruit kick… again, I loved that choice! Instead of putting it in a crust and baking it I chose to freeze it altogether. Great recipe!
    – Katie at http://www.ohshineon.com

  9. Sondra says:

    I’ve only recently gone vegan from vegetarian (your blog played a BIG part in giving me the courage and hope that I wouldn’t have to survive off of wheat-grass shots and salad, so thank you Katie!) Giving up cream cheese was one of the hardest things to do (next to greek yogurt….:( ) Anyways, I’ve yet to find a vegan cream cheese that meets my standards, most are either too bland or too tofu-ey) so I made my own, specifically intended for cheesecake-y purposes. I’m unfortunately out of anything but silken tofu, so I can’t try out your cheesecake recipe until payday. Anyways, how do you think this would stand in for tofutti in your recipe?

    Sondra’s Cream Cheese:
    1 cup of mashed Silken Mori-Inu (I used extra firm)
    2 tbs of lemon juice (3 if using shelf stable lemon juice, or juice from a mild lemon)
    1 tbs of sweetener (I used 1/2 sugar, half amber agave)
    1/2 tsp of salt
    2tbs of melted coconut oil

    Put all in a blender, adding oil last (I used my baby bullet) and blend quickly. If coconut oil solidifies, simply stick in the microwave for 10 seconds and blend again. This is much tarter than tofutti, and is alot creamier.

    1. I never know how something will work until I try it… but it certainly SOUNDS good!!

    2. I never know how something will work until I try it… but it certainly SOUNDS good!!

  10. Sondra says:

    I’ve only recently gone vegan from vegetarian (your blog played a BIG part in giving me the courage and hope that I wouldn’t have to survive off of wheat-grass shots and salad, so thank you Katie!) Giving up cream cheese was one of the hardest things to do (next to greek yogurt….:( ) Anyways, I’ve yet to find a vegan cream cheese that meets my standards, most are either too bland or too tofu-ey) so I made my own, specifically intended for cheesecake-y purposes. I’m unfortunately out of anything but silken tofu, so I can’t try out your cheesecake recipe until payday. Anyways, how do you think this would stand in for tofutti in your recipe?

    Sondra’s Cream Cheese:
    1 cup of mashed Silken Mori-Inu (I used extra firm)
    2 tbs of lemon juice (3 if using shelf stable lemon juice, or juice from a mild lemon)
    1 tbs of sweetener (I used 1/2 sugar, half amber agave)
    1/2 tsp of salt
    2tbs of melted coconut oil

    Put all in a blender, adding oil last (I used my baby bullet) and blend quickly. If coconut oil solidifies, simply stick in the microwave for 10 seconds and blend again. This is much tarter than tofutti, and is alot creamier.

  11. Michael says:

    I don’t know why this recipe hasn’t gained more attention, but I LOVE it. I made it with a crushed oreo crust and it was amazing!!! I went with about 3/4 tbsp lemon juice and a bit of extra vanilla, as well as a touch of extra salt. Let’s just say that I WILL be making this again. For sure. Now if there was just a chocolate cheesecake . . .

    1. Thank you so much for the feedback!!
      I haven’t actually posted this recipe as a post (it’s a page, so hardly anyone finds it). I think it’s going in the cookbook I’m writing… I will definitely have to work on a chocolate version for you!

    2. Thank you so much for the feedback!!
      I haven’t actually posted this recipe as a post (it’s a page, so hardly anyone finds it). I think it’s going in the cookbook I’m writing… I will definitely have to work on a chocolate version for you!

  12. Michael says:

    I don’t know why this recipe hasn’t gained more attention, but I LOVE it. I made it with a crushed oreo crust and it was amazing!!! I went with about 3/4 tbsp lemon juice and a bit of extra vanilla, as well as a touch of extra salt. Let’s just say that I WILL be making this again. For sure. Now if there was just a chocolate cheesecake . . .

  13. tiffany says:

    This does look super good. I was searching for cheesecake and found it. I was actually looking for just the one with zucchini in it, but found a few others too 😀

  14. tiffany says:

    This does look super good. I was searching for cheesecake and found it. I was actually looking for just the one with zucchini in it, but found a few others too 😀

  15. Monica says:

    Katie, I think I’m going to try this for Thanksgiving. I’m going to add some vegan chocolate chips to it, though and try to use a chocolate crust….might just have to crush Oreo cookies, though. My family wants a 3rd dessert and I said it HAD to have chocolate. I like pumpkin in everything but pie… weird, I know.

  16. Monica says:

    Katie, I think I’m going to try this for Thanksgiving. I’m going to add some vegan chocolate chips to it, though and try to use a chocolate crust….might just have to crush Oreo cookies, though. My family wants a 3rd dessert and I said it HAD to have chocolate. I like pumpkin in everything but pie… weird, I know.

  17. Rachel says:

    I just made this for our Thanksgiving meal tomorrow. {Mostly omnivores attending with my family of vegan/atarians} I can’ t wait to see how it fairs. I can’t believe how much it resembles actual cheesecake… which never happens with a lot of vegan cheesecake recipes I’ve tried, they always cave and get weird in texture. I did go ahead and doubled the recipe for the crowd – I also added a little extra vanilla and *almond extract* {about 1/4 tsp.} I plan on serving it with 2 toppings: 1. Homemade strawberry preserves and 2. Chocolate sauce.
    I will let you know how it went over :)

  18. Rachel says:

    I just made this for our Thanksgiving meal tomorrow. {Mostly omnivores attending with my family of vegan/atarians} I can’ t wait to see how it fairs. I can’t believe how much it resembles actual cheesecake… which never happens with a lot of vegan cheesecake recipes I’ve tried, they always cave and get weird in texture. I did go ahead and doubled the recipe for the crowd – I also added a little extra vanilla and *almond extract* {about 1/4 tsp.} I plan on serving it with 2 toppings: 1. Homemade strawberry preserves and 2. Chocolate sauce.
    I will let you know how it went over :)