Cocktail lovers will love this ultra-creamy vegan margarita cheesecake recipe made with an easy no-bake tofu filling that’s spiked with tequila and fresh lime.
Disclaimer: This post is sponsored by U.S. Soy. All opinions are my own.
Cocktail Lovers – this Vegan Margarita Cheesecake recipe with No Bake Tofu Filling is for you!
Cocktail lovers, unite! Today we are making a delicious Vegan Margarita Cheesecake with a simple graham cracker crust and a no-bake silken tofu filling! Absolutely perfect for spring and summer! You can make one big cheesecake or several mini cheesecakes. These babies are vegan and wonderfully light but still totally satisfying.
If you’re looking for a stunning vegan individual dessert for your next dinner party, these margarita cheesecakes are totally it!
We’ll get to this insanely creamy, tantalizingly tangy, and just a little bit boozy Vegan Margarita Cheesecake in just a moment, I promise.
First we need to have a little chat about the importance of supporting U.S. farmers (especially during these uncertain times).
Today I’m proud to partner with U.S. Soy. Their #SupportUSFarmers campaign is a great way to show your support of the farm workers on the front lines making sure our shelves are stocked with U.S. grown products like soy. Learn all about it at SupportUSFarmers.com!
Making sustainable choices in my everyday living is really, really important to me, and that includes the food choices I make on a daily basis. In fact, this is the main reason I eat a mostly plant-based diet. And it’s no secret that purchasing products made with U.S. grown ingredients is a sustainability win from a carbon footprint standpoint. But have you considered that by doing this you are also supporting the farmers themselves? 97% of U.S. farms are family owned, and taking the #SupportUSFarmers pledge now, at a time when they need our support the most, is a great way to show your gratitude for the vital role U.S farmers play within the food industry. Given everything that’s going on in the world right now, a dependable supply of food is something I feel especially grateful for.
Fun fact about Soy:
Did you know that Soybeans are the second largest crop grown on U.S. soil? Soybean farmers are working toward a more sustainable future, employing practices such as crop rotation, reduced tillage, and water and nutrient management to provide a quality, sustainable ingredient to the world. Not to mention also doing their part to help make sure our shelves are stocked.
Make sure you do a little gratitude dance for them when you make this Vegan Margarita Cheesecake, because the secret to the creamy cheesecake filling is silken tofu!
Why these Margarita Cheesecakes taste so good:
- These vegan margarita cheesecakes start with a classic graham cracker crust made with plant based butter, sugar and graham crackers. I like to add a pinch of salt, too, to balance out the sweetness.
- The silky smooth, luscious no-bake cheesecake filling is made with silken tofu, coconut cream, sugar and agar agar, a plant based thickening agent which allows the cheesecake to thicken with chilling instead of baking.
- That unmistakable margarita flavor comes from fresh lime juice, lots of lime zest and 2 teaspoons of tequila.
- These individual cheesecakes are topped to perfection with vegan whipped cream, a lime wedge and a bit more lime zest.
- The tart, slightly boozy flavor is the perfect complement to the smooth, creamy texture of these cheesecakes.
What you’ll need to make this Vegan Margarita Cheesecake
For the crust:
- graham cracker crumbs
- plant-based butter
- sea salt
For the Silken Tofu Filling:
- coconut cream
- agar agar
- 1 14 ounce package silken tofu
- limes (juice and zest)
- vanilla extract
How to make this Vegan Margarita Cheesecake recipe
If you have never made a vegan cheesecake recipe with tofu, prepare to have your mind blown!
First preheat the oven to 350º and spray a mini cheesecake pan with nonstick spray. Lining each mold with a parchment paper strip will make it easier to remove the cheesecakes from the mold once they’re set.
Next make a classic cheesecake crust by mixing graham cracker crumbs, vegan butter, sugar and salt. Press the mixture inside each mold and bake for 7-10 minutes, until golden brown. Cool the crust completely while you work on the filling.
In a medium saucepan, bring coconut cream, agar agar, sugar and salt to a boil. Reduce to medium and cook, stirring to combine, for about 5 minutes, or until the agar agar is completely dissolved. Lower heat to the lowest setting to keep the mixture warm while you quickly blend the tofu.
Purée the silken tofu in a blender or food processor until completely smooth. This should be easy because we’re using silken tofu. Don’t substitute another type of tofu or your results will not be as smooth.
Add the agar mixture, lime zest, lime juice, tequila, and vanilla extract. Blend again and pour into the prepared and cooled crust. Then chill them for about 4 hours, until set.
Use the parchment paper strips to help you remove the vegan margarita cheesecakes from the mold. When you’re ready to serve, transfer them to plates and top each with a lime wedge, lime zest and a dollop of vegan whipped cream.
More vegan desserts
- Pomegranate Vanilla Bean Cheesecakes
- Cookie Dough Cheesecake Bars
- Citrus Pavlova with Grapefruit Curd
- Coconut Milk Panna Cotta
- Earl Grey Cupcakes with Lavender Frosting
Thanks again to U.S. Soy for partnering with me on this post and for raising awareness on the importance of supporting our US farmers. Remember to visit SupportUSFarmers.com and pledge to support products made with U.S. grown ingredients like U.S. grown soy!
Follow me on Instagram, Facebook, and Pinterest!
If you give this Vegan Margarita Cheesecake recipe a try, please leave a comment/rating below and share it on social with #LePetitEats!
Vegan Margarita Cheesecake
You will love this ultra creamy vegan margarita cheesecake made with a no-bake tofu filling that’s spiked with tequila and fresh lime.
For the crust:
- 2/3 cup graham cracker crumbs
- 1 1/2 tablespoons plant-based butter melted and slightly cooled
- 1 tablespoon sugar
- Pinch sea salt
For the Filling:
- 1/2 cup coconut cream
- 1 tablespoon plus 2 teaspoons agar agar flakes
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 14 ounce package silken tofu
- 1 tablespoon lime zest plus more for garnish
- 1 tablespoon lime juice
- 1 teaspoon tequila
- 1/2 teaspoon vanilla extract
- Lime wedges
- Lime zest
- Vegan whipped cream
- Preheat oven to 350º. Spray a mini cheesecake pan with nonstick spray and line with parchment paper strips, leaving an overhang.
- In a medium bowl, mix graham cracker crumbs, vegan butter, sugar and salt until fully combined. Divide mixture into evenly among mini cheesecake pan sections, firmly pressing mixture to flatten into the bottom. Bake for 7-10 minutes, until golden brown and beginning to crack on top. Cool completely.
- In a medium saucepan, bring coconut cream, agar agar, sugar and salt to a boil. Reduce to medium and cook, stirring to combine, for about 5 minutes, or until agar agar is completely dissolved. Lower heat to the lowest setting to keep the mixture warm while advancing to the next step.
- In a blender or food processor, purée tofu until completely smooth. Add agar mixture, lime zest, lime juice, tequila and vanilla. Blend until fully combined and pour into prepared crust. Let cool to room temperature, then refrigerate for at least 4 hours, until set.
Remove cheesecakes from mold, using the parchment paper strips to assist. Transfer to plates and top each with a lime wedge, lime zest and vegan whipped cream.
Use silken tofu! Don’t substitute another type of tofu or your results will not be as smooth.