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–+ servings
This easy vegan champagne cheesecake recipe is the perfect way to celebrate! Made with 7 simple ingredients, these tofu-based desserts combine the classic flavor of cheesecake with the celebratory spirit of champagne so perfectly I could cry! #vegan #cheesecake #dairyfree #tofu // plantpowercouple.com

Vegan Champagne Cheesecake

Brittany Roche
Vegan Champagne Cheesecake comin' at ya HOT...or rather, cold, because this easy celebratory dessert is no-bake and therefore no-fuss and therefore awesome. Combining the killer flavors of a classic cheesecake and a glass of bubbly, these decadent little desserts are the perfect way to turn any ordinary dinner into a celebration of delicious proportions!
5 from 1 vote
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Servings 12 mini cheesecakes

Ingredients
  

  • 12 mini graham cracker crusts*

For the filling:

  • 1 16- oz block extra firm tofu drained well
  • 2/3 cup refined coconut oil melted
  • 1/2 cup champagne or sparkling wine
  • 1/2 - 1 cup powdered sugar depending on how sweet you want it
  • 2.5 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions
 

  • Add all the filling ingredients to your food processor or blender and blend on high for 2-3 minutes, stopping to scrape the sides as needed. You want to blend it long enough for the oil to emulsify; you'll know it's ready when the mixture becomes beautifully smooth and shiny.
  • Pour the filling into your crusts (see notes on crust options) and set them in the fridge for at least 2 hours or overnight to set.
  • Serve with more champagne, strawberries, etc. and ENJOY!

Notes

*CRUST OPTIONS: We find that a lot of the pre-made graham cracker crusts at our local grocery store are vegan, but be sure to check the ingredients because some contain honey. You can make this recipe gluten-free by using a gluten-free crust. Homemade crust works too, or line a muffin tin with plastic wrap and make crust-less cheesecakes!
Tried this recipe?Let us know how it was!