Vegan Mixed Berry Cheesecake

A couple of weeks ago The Carnivore and I went to one of the only vegetarian restaurants in Nebraska.

It was an hour away and I was particularly excited to make the trip because they were having a special vegan night and avocado cheesecake was on the menu.

I have to say that I was very disappointed in the food. I was also surprised that everyone else seemed to be in love with it. We ended up spending $30 dollars for a meal that I found incredibly overpriced, less than filling, and bland.

The cheesecake couldn't even save the meal. It was frozen. It took almost 10 minutes for the waiter to explain the ingredients because he didn't know what was in it. And, it was also bland.

I might be a new vegan but I wanted to scream "Vegan food doesn't have to be boring and bland!"

Needless to say, we won't be back.

Even thought the meal was bad I couldn't get over the "cheesecake" disappointment.

The Carnivore LOVES cheesecake and I was hoping to find a vegan dessert that he would love. He liked the PB&J cake but he's not really a cake person.

So, of course, I immediately started looking for vegan cheesecake recipes online. I found several but decided to try this one from Veg Web first. It was purple. And, The Carnivore likes berries.

My Changes
 11oz of silken tofu instead of a cup*
No Strawberries
2 cups of mixed berries (blackberry, blueberry, raspberry)

*silken tofu is not refrigerated and will be in a different section of the grocery store

I followed the directions about blending the ingredients in different phases but I don't see why everything couldn't be tossed in at once.

I did use a vegan pre-made graham cracker crust. Next time, I'll make my own. I'm thinking crushed walnuts.

I tasted the mixture before putting it in the crust and it was a little chalky. This worried me but it baked up nice and smooth.

After 20 minutes I reduced the oven temp from 350 to 250 because I was worried about the crust and top of the cheesecake burning. Next time I'll probably warm the oven to 350 and turn it down after 10 minutes.

The cheesecake was easy to slice and serve.

I didn't tell The Carnivore the ingredients before he tried it and after the first bite he said "This tastes like prunes." I agreed. The blackberry flavor was a little overwhelming in the first bite. On a side note, I now want to try to make a prune cheesecake. I LOVE prunes. Yes, I'm 80!

The texture of the cheesecake resembled flan or a custard more than cheesecake. But, it was a fruity, creamy, sweet dessert that had the essence of cheesecake.

Calories: 300

I'll make this again but next time I'm going to try using vegan cream cheese and strawberries. And maybe a cocoa crust.

Happy eating!