OMG VEGAN Turtle Cheesecake!?!?


Take this to your next potluck dinner and blow people’s minds with the awesomeness vegan food is capable of. This is a slightly adapted version of Sunday Morning Banana Pancakes original recipe.

UPDATE: the last time I made this, I forgot to pick up some apple cider for the filling. After some swearing and flapping about, I decided to just make it anyway and keep my fingers crossed – it turned out fine. The filling won’t have that tangy bite to it, but I imagine you could also replace the cider with a splash of fresh lemon juice, too. I also doubled the caramel, because clearly there is no such thing as too-much-caramel.

This serves about 6-8, depending on how much of a glutton you are.

about 3 c of those chocolate teddy bear cookies from Trader Joe’s *
about 2-3 tbsp of melted Earth Balance

Pulse the cookies in a food processor with the marg, until you get a good crumb consistency. Press into a pie pan, or glass dish, or other suitable baking pan; I used a springform ring mold, which was perfect. Pre-heat your oven to 350 F.

7 oz firm silken tofu**
8 oz Tofutti cream cheese (one container)**
1/3 c granulated sugar

Blend the above in your food processor till smooth and creamy, about 5 mins.

1/8 c real apple cider (not vinegar!)
1 tsp vanilla extract
1 tsp cornstarch

Whisk the above together, then add to your food processor and blend till combined, another few minutes. Pour the mixture over your crust and bake for 45 mins. Let cool for 2 hours and then refrigerate.

2 tbsp Earth Balance
4 tbsp brown sugar
1/4 c soy creamer***

Heat a small saucepot on medium, melt the marg and the carefully add the sugar to the middle of the pot (don’t let any of it touch the sides or it’ll burn). Stir until all the sugar dissolves and it starts to bubble a little, then stir in the cream. Continue to stir for another 5 or so mins – it should thicken up, but don’t worry if it doesn’t, it’s still useable. Set aside.

3/4 c semi sweet chocolate chips
2 tbsp soy creamer

Melt the chocolate in a double boiler (or, in my case, a porcelain salad bowl over a pot of simmering water). Once completely melted, add the creamer and whisk till combined. Spread over the cheesecake base, then scattered pecans over top. Drizzle the caramel sauce all over and the refrigerator till everything has firmed up (about 30 mins, minimum).
*you can sub anything your heart desires here – any kind of cookie, or a pre-made crust, or just ground pecans. Feel free to adjust the amount, too – I tend to use a lot because I LOVE crust.

**the original recipe has double these amounts, but I personally prefer a 1:1 ratio of crumb:cheese. If you use twice the tofu/cream cheese, also double the sugar.

*** MimicCreme or homemade cashew cream, or other vegan creamer would work, I think. I just used a Wildwood soy creamer.

If you follow my recipe and serve 6, it’s about 619 calories per serving.


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