Jo Jo’s Vegan Cheezecake

3.0 (2 reviews)

1 3/4 cups granola (we use a wheat free-granola), graham cracker crumbs or cookie crumbs
2 Tbsp. soy margarine (we use trans fat free Earth Balance)
1 Tbsp. water

2 lbs. soft tofu
2 1/2 Tbsp. lemon juice
3/4 cup maple syrup or granulated sugar
1/3 cup canola or light vegetable oil
1 Tbsp. vanilla extract
2 tsp. lemon zest
1 cup chocolate chips, chopped fruit or coconut (optional)

• Preheat the oven to 350 degrees F.
• Break up the granola in a blender or food processor. Mix in the melted margarine and water. If it is still very crumbly, add an additional tablespoon of water. Press the mixture firmly into an 8 inch spring form pan or 10 inch pie pan, and bake for 8 to 10 minutes.
• Place all of the filling ingredients except the chocolate chips, chopped fruit and coconut in a blender or food processor and process until smooth.
• Fold the optional ingredients into the mixture. Pour the filling into the crust and bake for 25 to 35 minutes. The top of the cheesecake should spring back at a light touch. • Cool completely before slicing. The cheesecake becomes firmer as it cools.

Makes 6-8 Servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind