Use the same measurements and instructions for the crumb base and baking time, but the first time you should watch it 5-10 minutes before the end- to make sure it’s not browning too fast. You could also add another container of cream cheese, but you’ll have play with that. I think the measurements should work for these cheesecake bars, but they may not be as thick. You might not have access to JUST Egg, or it may be really expensive in your area, so I’m going to share the recipe of my “regular” vegan cheesecake too. The cake only set up after baking for almost 2 hours, and you can imagine it wasn’t so creamy and light after that. I love Violife and Daiya vegan products, but they just don’t work in this cheesecake recipe. If your brand isn’t listed above, then I would try it. Don’t use: I honestly haven’t tried any others, so you may be alright using your preferred brand.Use: Tofutti, Kite Hill, or Follow Your Heart (Note:Sometimes Follow Your Heart works, but sometimes it doesn’t when using it in this recipe.Use This: Tofutti Plain Cream Cheese also Kite Hill Plain Cream Cheese Alternative.So here are the brands that I find work the best, and the others that you should avoid in this cheesecake: Some cream cheese and sour creams will lead to a dense/heavy cheesecake, while others never allow it to set properly.Īlso, I have only used JUST Egg in this recipe, but I did make another cheesecake with a mix of cashews (soaked and drained) and Silken firm tofu with great success. I guess I could research the science behind why some work and others don’t, but as nerdy as I am- this is something I’ll leave to others. After numerous, still very tasty trials and errors, I discovered which brands work best. Great dessert after Seared Mushrooms in Garlic Butter with Scallions This is the best cheesecake I have ever, every had- and that’s comparing it to vegan and non-vegan cakes alike. That is not as important as the taste though, so I’m sharing the recipe anyway.
No matter the weather forecast, as soon as I baked them- it was rain and clouds. The recipe is pretty easy to put together, and honestly the hardest thing I had was taking great pictures to post. It’s so good, I made the recipe into cheesecake bars…that way there are more pieces.
This luscious, very creamy cheesecake tastes so rich and decadent, and everyone always says, “Wait, I thought you were vegan” while they’re savoring every bite.
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