Prep: 30 minutes
Cook: 1 hour
Yield: 12 slices, each measure 2 ½ inches x 4 ½ inches



  • 7 oz vegan amaranth graham crackers (I love Health Valley) or 100% whole wheat honey grahams (which are non-vegan)
  • Pinch sea salt
  • 2 Tbsp vegan butter substitute (I use Earth Balance) or unrefined coconut butter, melted
  • 2 Tbsp light agave syrup
  • 1 tsp pure vanilla extract


  • 1 – 12 oz package Silken lite firm tofu, drained
  • 8 oz vegan non-hydrogenated cream cheese
  • 3 Tbsp light agave
  • Zest and juice of ½ large lemon
  • 1 tsp pure vanilla extract
  • ¼ tsp baking soda
  • 2 Tbsp arrowroot powder
  • Pinch sea salt

Raspberry Sauce:

  • 2 cups frozen raspberries
  • 2 Tbsp agave
  • 1 tsp arrowroot powder
  • 1 Tbsp lemon juice


  1. Preheat the oven to 350 degrees F. To make the crust, in a food processor, pulse the graham crackers and salt into fine crumbs. While the processor is running, slowly pour in the melted butter, agave, and vanilla extract. The mixture should resemble wet sand. Transfer the mixture into a 9-inch spring form pan and press down firmly. Bake 8 – 10 minutes until the edges are lightly brown. Remove and let cool.
  2. To a clean food processor or blender, add the filling ingredients and blend until smooth. Pour over the cooled crust and spread out evenly. Bake in the oven 45 minutes, or until golden brown at the edges and mostly set up. The cake will jiggle a little at the center when you shake the pan. Transfer to a wire rack to cool to room temperature for 1 hour, then refrigerate until thoroughly chilled.
  3. Add all of the raspberry sauce ingredients to a saucepan and stir to combine. Bring to a simmer over medium high heat, stirring occasionally, until slightly thickened. Remove and allow to cool slightly. Refrigerate until ready to use.
  4. To serve, remove the outer ring of the cheesecake mold, but keep the cheesecake on the spring form pan base. Cut into 12 slices and serve topped with raspberry sauce.