The Big Man's World · by Arman Liew★ 5.0 (1457)
Vegan Cheesecake (No tofu or nuts!)
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 2%
CARBS 24G100% OF CAL
0G FIBER18G SUGAR5G OTHER
FAT 3G32% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick and creamy cheesecake made without tofu or nuts, featuring a pie crust base and rich filling with lemon and vanilla. Despite the name, this is not actually vegan as it contains dairy cream cheese.
dessertamericanbaked good🔥 ovendairy freeveganvegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 8-inch pie crust (Homemade or store bought * See notes)
- 16 oz vegan cream cheese (room temperature ** See notes)
- 2/3 cup sugar (*** See notes)
- 2 tablespoon cornstarch (can use tapioca starch or arrowroot starch)
- 3 tablespoon milk of choice (I used almond milk)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 2%
CARBS 24G100% OF CAL
0G FIBER18G SUGAR5G OTHER
FAT 3G32% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 87mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3mg
- Calcium
- 5mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 87MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.