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Crystal Cruises Vegan Cheesecake Recipe

Photo Credit: Crystal Cruises
Course Dessert


  • Medium Bowl
  • Springform Pan
  • Food Processor


Homemade Graham Crust

  • 1 ¼ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp miller’s bran (not cereal)
  • 1 tsp unsweetened cocoa powder
  • ½ tsp ground cinnamon
  • cup vegan butter or coconut oil melted
  • 1 tbsp agave or maple syrup


  • 2 (349 g/12.3 oz) packages silken extra-firm tofu (“silken” texture imperative, do not substitute); available in shelf-stable tetra packs or fresh
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup apple juice
  • cup granulated sugar
  • 1 tbsp agar-agar


Homemade Graham Crust

  • Preheat oven to 350ºF. In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined.
  • Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch springform pan. Bake for 15 to 20 minutes, until golden brown and beginning to crack on top.
  • Cool completely.


  • In a medium saucepan, bring apple juice, sugar and agar-agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar-agar flakes are completely dissolved. Keep warm.
  • In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust.
  • Cool to room temperature and refrigerate for at least 8 hours, until set. To serve, run a knife around edge of springform pan, unhinge and slice. Garnish with your topping of choice (edible flower, mint julienne, etc.). Serve chilled.
Keyword Cheesecake, Vegan