I made this cheesecake for a potluck organized by the awesome folks at VINE Sanctuary and it was a hit. A big hit. And you should have seen some of the incredible food brought by everyone; I ate so much I almost needed to be carried out. I wish I’d remembered to take a picture of the spread. For anyone who thinks vegans are sitting at home crying in their salads, you are terribly mistaken. There was lasagna, 7 layer dip, rice crispy treats, cheese balls, couscous salad, mac & cheese, coleslaw, cookies, donuts, and yes, some darn good salads that would make your taste buds sing. Vegan eating is good eating!
And if you’re looking for an amazing sanctuary to support, VINE is the best. The work they do and the love & respect they give the animals in their care is outstanding.
I found these cookies awhile back and was completely blown away. Vegan. Organic. No hydrogenated anything and no corn syrup. And most of all, freaking delicious. I mean, like sit on the couch with your favorite show and eat the whole package delicious. Forget all about those other sandwich cookies that you love because they are accidentally vegan. I’ve tried the Strawberry Shortcake (which I used in the this recipe), the Vanilla Cupcake and the Chocolate Peanut Butter and I’ve loved them all.
The kinds folks over at Tasty Brand who created these cookies have given me some free product coupons and cool hats to pass on to you, my awesome readers, so you can give these cookies a try. Or their Fruit Gummies and Fruit Snacks which are also vegan. Sweet! Literally :-D.
Want to win two free Tasty Brand product coupons and a Tasty hat?? I’ll be picking two winners, just head on over to my Facebook page here and check out the pinned post on how to enter. It’s really simple. Just leave a comment and like my page and you’ll be entered. Easy Peasy!
This cheesecake is super creamy, tangy, and with the strawberry jam swirl and strawberry cookie crumb crust, very fruity. A perfect complement to any party spread or to just straight out indulge :-D.
- 1 package Tasty Brand Strawberry Shortcake Sandwich Cookies, set aside 5 whole cookies for decorating
- 1 sleeve graham crackers (9 crackers, equivalent to 1¼ cup crumbs)
- ⅓ cup vegan butter or margarine, melted
- 2 12oz packages firm silken tofu (Mori Nu Brand preferred)
- 2 8 oz containers vegan cream cheese (Tofutti Brand preferred)
- 1⅓ cup cane sugar
- ⅓ cup lemon juice
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ⅓ cup strawberry jam
- Preheat oven to 350F.
- In a food processor or blender, pulse the graham crackers and cookies together until coarse crumbs.
- Combine the cookie crumbs with melted butter and mix well.
- Press crumbs into the bottom of a 9" spring-form pan.
- Bake crust for 8 minutes then set aside to cool. Leave oven on.
- In a food processor or blender, combine the tofu, vegan cream cheese, sugar, lemon juice, cornstarch, and vanilla extract. Blend until completely smooth. Make sure to check it for graininess as it may take a little bit for the sugar to completely incorporate. There should be no graininess at all and if there is, keep blending until there isn't.
- Pour filling into prepared crust and smooth top.
- Microwave, or heat lightly, the jam for about 10 seconds so it can swirl easily.
- Drop dollops of jam on top of filling and using a chopstick or thin knife, gently swirl the jam into the filling to make a pretty design (see video for visual how-to).
- Place spring-form pan on a baking sheet before putting it in the oven in case of minor leaks.
- Bake for 50 minutes, or until cheesecake is set around edges and jiggles just a little in the middle. It will not be set all the way through, this happens once it cools. (see video for demonstration of jiggle).
- Let cool completely and then chill in the refrigerator for a minimum of 5 hours to set.
- Serve with ½ a cookie pressed into the top of each slice and drizzled with chocolate, if desired, or as is.