“Cheesecake” With Cookie Crumb Crust


Definitely one of my favorite desserts. If you have never had a vegan cheesecake, this is a good first.

Active Time: 15 Minutes  | Total Time: 3 Hours, 15 Minutes

Serves:  One rich, decadent cake


  • 1 1/2 cups vegan graham crackers or other vegan cookies
  • 6 tbsp melted vegan butter or margrine
  • 3 cups Vegan Cream Cheese (Daiya or Tofutti are recommended)
  • 3/4 cup coconut butter
  • 4 tbsp water
  • 3 tbsp lemon juice
  • 3 tbsp natural vanilla extract
  • 3/4 cup sugar
  • 4 tbsp coconut oil
  • 1/4 cup cane sugar
  • 1/2 cup melted coconut oil


Preheat oven to 350°F. In a food processor, blend 1 1/2 cups vegan graham crackers or other vegan cookies. Pour the crumbs into a large mixing bowl with the butter or margarine and mix until evenly distributed. Press the mixture into a circular container. Bake for 10 minutes.

In a food processor  add the cream cheese, coconut butter, water, lemon juice, vanilla and sugar. Blend until smooth. Melt the coconut oil and pour into the cream cheese mixture. Blend in the food processor.

Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.


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