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Individual vegan margarita cheesecake

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.

Course Dessert
Cuisine American
Keyword no bake vegan cheesecake, vegan margarita cheesecake, vegan tofu cheesecake
Prep Time 20 minutes
Cook Time 10 minutes
chilling time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 400 kcal
Author Denisse

Ingredients

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

For serving:

  • Lime wedges
  • Lime zest
  • Vegan whipped cream

Instructions

  1. Preheat oven to 350º. Spray a mini cheesecake pan with nonstick spray and line with parchment paper strips, leaving an overhang.
  2. 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.
  3. 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.
  4. 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.

  5. 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.

Recipe Notes

Use silken tofu! Don't substitute another type of tofu or your results will not be as smooth.