What type of tofu is best for this vegan cheesecake?

The recipe specifically calls for a 14-ounce block of extra firm tofu, which is essential for achieving the desired creamy yet firm cheesecake consistency.

Can I use a different plant milk instead of vanilla soy milk?

The recipe specifies vanilla soy milk, which contributes to the unique flavor and helps thicken the cheesecake base when blended with grated coconut.

How do I ensure the coconut flavor is prominent?

The grated coconut is blended with vanilla soy milk and then set aside for 15 minutes to thicken before a final blend, ensuring a well-incorporated and rich coconut taste.

Is it possible to make this cheesecake without rum flavor?

Yes, the rum flavor is optional and can be omitted if preferred, or you could substitute it with a few drops of vanilla extract for a different aroma.

How should I store leftover Strawberry Coconut Cheesecake?

Once the baked cheesecake has cooled completely, store any remaining slices in an airtight container in the refrigerator for up to 3-4 days.

2.3K Views 10 years ago

Strawberry Coconut Cheesecake
[Vegan, Gluten-Free]

MP By: Magdalena Pienkos

Author Bio

Slightly oddball raw desserts without sugar or dairy, gluten, without any processed products. Hey there! I’m... Read More

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A slice of baked vegan strawberry coconut cheesecake on a plate, topped with fresh strawberries and a dusting of powdered sugar, showing its creamy texture.

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Strawberry Coconut Cheesecake [Vegan, Gluten-Free]

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Delicious, delicate, and easy to make — all perfect words to describe this strawberry coconut cheesecake! Made from a simple blend of tofu, grated coconut, and vegan vanilla pudding, this cheesecake has no crust, so it's gluten-free and you need only one blender to get the batter ready. This version... Read More

Ingredients You Need for Strawberry Coconut Cheesecake [Vegan, Gluten-Free]

1 14-ounce block extra firm tofu
2 cups vanilla soy milk
4 tablespoons brown sugar or xylitol
1 1/3 cups grated coconut
A few drops of rum flavor
1 packet vegan vanilla pudding mix
About 30-40 ounces strawberries
Powdered sugar, for sprinkling

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How to Prepare Strawberry Coconut Cheesecake [Vegan, Gluten-Free]

Preheat the oven to 390°F.
In a high-speed blender, add vanilla soy milk and grated coconut. Blend until combined and set aside for 15 minutes to thicken. Then, blend to a creamy consistency.
Add sugar, tofu, pudding mix, and rum flavor. Mix until all ingredients are well-blended.
Pour the mixture into an 8x8-inch pan. Arrange strawberries on top, then bake for about 50 minutes.
Sprinkle the baked cheesecake with powdered sugar and allow to cool completely before slicing.