Broccoli Slaw And Perfect Vegan Cheesecake

February 16, 2011 by Keri

This morning, while my little man ate his oatmeal with organic blueberries and green juice, I decided I just had to organize my pantry right then and there. There I am, it’s 5:30am, in my yoga pants and tee shirt pulling out flours, oils, and ingredients galore, left and right, running out of places to put them as I clean off the empty pantry shelf. As I was mentally pre-organizing my ingredients, I realized it was the perfect time to start storing items that are supposed to be stored in the freezer… in the freezer! So the emergency frozen organic vegetables and Gardein stash got pushed into a little corner as I piled in flours, nuts, and seeds, mostly unopened or newly opened packages. Most everyone I know “in real life” finds the concept of storing nuts or flour in the freezer quite foreign, so I can only imagine the strange looks I’ll get when a family member opens the freezer looking for ice and ends up with whole wheat instead. It’s made me so curious about what ingredients everyone chooses to store in their own freezer!

With reorganizing the pantry came reorganizing the freezer, so I figured I might as well do the refrigerator, too. My refrigerator is mostly filled with fresh produce, but today there was a big hunk of shelf dedicated to this vegan cheesecake recipe, still in it’s springform pan, I made last night. I hunted for quite some time to find a delicious vegan cheesecake recipe with ingredients I had on hand. While I receive quite a few great suggestions, I kept coming up short on the ingredients. I guess when I purchased two containers of vegan cream cheese, I just assumed I would have the rest! Finally I found this recipe and decided to go with it , changing around a few things to ensure I got the perfect thick, creamy cheesecake. This is a classic vegan cheesecake that anyone, vegan or not, would love. It’s rich, creamy, and completely tofu-free. Now, it may be the unhealthiest recipe I’ve ever posted, but I guess if you’re going to do a dessert anyway, you may as well make it worth your while! I’ve never made one that held up quite so perfectly, and I have made a few great cheesecakes! I’ll post below exactly how I made mine but next time I’ll be sure to use a smaller springform pan for a thicker cake. The 9.5 inch was just too big.

Vegan Cheesecake Recipe

Vegan Cheesecake Recipes

Vegan Cheesecake Recipes

Classic Vegan Cheesecake

  • 16 cinnamon graham crackers, crushed
  • 1/2 cup vegan butter
  • 1 tablespoon agave nectar
  • 1 tablespoon whole wheat flour
  • 16 ounces vegan cream cheese
  • 1/3 cup sugar
  • 2 tablespoons Ener-G egg replacer whisked into 4 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees. To make the crust, combine crushed graham crackers, vegan butter, agave nectar, and whole wheat flour in a medium bowl. Thoroughly combine ingredients by hand and press crust mixture into an 8.5 inch springform pan. Set aside.

To make the filling, add cream cheese, sugar, egg replacer mixture, lemon juice, and water to a blender and blend until just smooth. Pour filling over prepared crust. Bake for 20-25 minutes, or until the cheesecake is set in the pan. Allow cheesecake to cool at room temperature to 30-45 minutes. Cover pan and refrigerate overnight, or at least 8 to 10 hours. Slice, top with berries or sauce if desired. Enjoy!

Vegan Cheesecake Recipes

While the cheesecake was baking, I whipped up a quick broccoli slaw for lunch today, because it’s so much better if it can sit in the refrigerator overnight for the flavors to combine. I love to pick up the bags of organic broccoli slaw mix with shredded broccoli, carrots, and cabbage, but if your family only eats the broccoli florets at mealtime, but sure to save the stems and shred them up to make a great slaw! This recipe doesn’t have to be a science, I never even use a measuring cup anymore, and I was looking around at how other people make their broccoli slaw last night, and they mostly seem to fall along the same lines. I don’t think  you can’t go wrong with broccoli slaw dressing!

Everyday Broccoli Slaw

  • 10 ounce bag  broccoli slaw mix (or make your own!)
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons white vinegar
  • 2 tablespoons agave nectar
  • 2 tablespoons bacon-flavored TVP bits(optional)
  • Pinch sea salt
  • Pinch black pepper

Whisk together mayonnaise, white vinegar, agave nectar, sea salt, and pepper in a small bowl. Put broccoli slaw mix in a medium bowl, preferably with a lid, and pour slaw dressing over it. Add bacon-flavored TVP bits, if using, and toss to combine and coat slaw. Slaw is best if chilled overnight, 6-8 hours, but is also delicious served right away. Enjoy!

Vegan Salad Recipes

What’s in your freezer? Flours? Nuts? Spices? Just frozen desserts?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Nina Herbert says:

    The cheesecake looks like a delicious recipe. Can you give me a weight approx. of the 16 digestive biscuits (graham crackers)? I cannot get them here (Australia) so will need to substitute. Given I’ve never even seen one, I don’t know what sort of size an individual biscuit is.
    Thank you, in advance. 🙂

    • Keri says:

      Hi Nina! I’m not sure of the weight, but they’re about 2 cups crushed. You could make a nut crust with ground walnuts or pecans, maybe?

      • Nina Herbert says:

        Hi Keri,
        Thanks for the reply.
        There are several vegan biscuits (in Australia) I can use in place of the graham crackers. I will add the ‘nut’ alternate to my printout of the recipe though. Good thinking! :o)
        Thanks so much for your blog and recipes.

  2. veganlisa says:

    I’m with you – I store as much pantry items as I can in the freezer! My family does think it is strange but I can create some great meals out of that freezer so they enjoy that.

    Your cheesecake looks beautiful!

  3. Lacey says:

    The only thing I do differently when making cheesecake is I reduce the fake cream cheese (by half) and use Follow Your Heart Vegan sour cream, and I don’t use an egg replacer, but I do like to throw pumpkin in the mix. When you don’t add spices pumpkin doesn’t really have any kind of flavor 🙂

    • Keri says:

      That does sound good. Next time I make one, I’m definitely going to track down some of that sour cream!

  4. A vegan cheesecake is now on my list of recipes to try!

    • Keri says:

      Yay! I prefer the recipes without tofu, but there are tons of great vegan cheesecake recipes out there!

  5. Olivia says:

    Hey, I had the same reorganizing urge a few nights ago! At 11pm I had to clean out every cabinet along with my pantry and refrigerator. I totally understand.

    The cheesecake looks divine too, I’ll bet it’d be awesome with a blueberry sauce.

    • Keri says:

      Sometimes I do that with my closet too!
      Thank you! I thought of the blueberry sauce but the boys were already eating, so I had to snap some photos and get my own before it disappeared! 🙂

  6. Hello. I am baking this cheesecake as we speak and am so excited. The mix tasted wonderful.

    The only thing I changed was the crust a little. I couldn’t find any cinnamon graham crackers without honey so I used plain graham crackers and added a pinch of cinnamon and nutmeg as well as about a tablespoon of ground flaxseed and about 1/4 cup coconut flakes. (I also added about 1/2 teaspoon almond extract to the filling.)

    I am so anxious to taste this. I was always hesitant to make cheesecake because it seemed complicated or troublesome, but this wasn’t bad at all! Thanks for the recipe. I will blog my results in the next few days with photos. : )

  7. This cheesecake turned out incredibly delicious! Thanks for the recipe, I cited your blog as my recipe source. My pictures aren’t as great as yours… Your blog looks GREAT! Thanks again!! : )