Gluten Free Vegan Cheesecake

When I re-post recipes I find on the internet, I am not just looking to see if they are Gluten Free and Vegan, I also want to post healthy recipes that are not full of sugars, bad fats or other questionable ingredients.

Having said that, I decided to break my own rules and post this Gluten Free Vegan Cheesecake recipe from Jules.  In my opinion, it has too much sugar and too much soy in it for my tastes and concerns, … but, what the heck, we all need to ‘live it up’ once in awhile.

So, without further ado’s, here is Jules recipe:


(gluten-free, dairy-free/vegan)

Gluten Free Vegan CheesecakeCheesecake Ingredients:

  • 16 ounces (2 cups) silken tofu
  • 8 ounces (1 cup) soy cream cheese (plain) (Tofutti® Cream Cheese)
  • 4 ounces (1/2 cup) soy sour cream (plain) (Tofutti® Better Than Sour Cream )
  • 2 Tablespoons Jules Gluten Free™ All-Purpose Flour
  • 2/3 cup confectioner’s sugar
  • 1/2 cup granulated cane sugar
  • 2 teaspoons vanilla extract, gluten free
  • 1/2 teaspoon lemon, lime or orange peel (optional)
  • 2 cups fresh berries for topping or 3/4 cup dairy-free chocolate chips (Enjoy Life® Mini Chips)

Graham Cracker Crust Ingredients:


Graham Cracker Pie Crust Directions:

Preheat oven to 300° F (static) or 275° F (convection).

Make or buy gluten-free graham crackers (use my recipe or easy mix!). To make the crust, use a gallon size zip-top bag (freezer bags are stronger) and fill it with approximately 1 1/2 cups of gluten-free graham crackers. Remove the air from the bag and seal, then begin rolling over the crackers with a rolling pin, crushing the crackers to a very small crumb size. Once uniformly crushed, measure out to be sure you have 1 1/2 cups of crumbs – repeat if you need more crumbs. Note: this step is even easier using a food processor! Freeze remaining crumbs in a freezer bag to be ready for your next recipe.

Pour the crumbs into a medium-sized bowl and stir in the sugar until completely integrated. Add in the melted butter or Buttery Sticks, stirring with a fork until the crumbs begin to stick together. If you find you need slightly more butter to get the crumbs to hold together, melt an additional tablespoon and stir it in.

Pour the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan. Bake in preheated oven for 10-15 minutes – do not allow the edges to burn though. Remove and set aside until the pie filling is prepared.

Cheesecake Directions:

To make the cheesecake, bring all ingredients to room temperature.

Preheat oven to 325° F (static).

Blend the tofu, cream cheese, sour cream and gluten-free flour together until smooth, either in a food processor or a stand mixer. Add the sugars and vanilla and blend well. Stir in the citrus peel and chocolate chips last, if using.

Pour into the prepared crust – only fill 2/3 of the pie pan; if there is extra filling, oil a small ramekin and pour remaining filling into the ramekin to bake. Bake for 50 minutes, or until lightly browned and only slightly jiggy in the center.

Turn the oven off, but leave the cheesecake in the oven for one more hour. At that point, remove to cool to room temperature before refrigerating.

Top with berries, berry coulis, chocolate sauce, peanut butter sauce or other topping like homemade coconut whipped cream just before serving.


You can buy Jules mixes on her website as linked above.  Below are some of the other ingredients for her luscious cheesecake:


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