Vegan Raspberry Cheesecake
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g container of plain vegan cream cheese
- 14.79 ml lemon juice
- 340.19 g firm tofu (2/3 of a 15 oz. package)
- 236.59 ml granulated sugar
- 4.92 ml vanilla extract
- 170.09 g container vegan raspberry yogurt
- 1.23 ml cinnamon
- 29.57 ml vanilla-flavored soymilk
- vegan graham cracker crust
- raspberry pie filling, to top
- fresh raspberry (to garnish)
directions
- Preheat oven to 400 degrees.
- Crumble tofu by hand and then put into a blender along with all pie ingredients.
- Blend until completely smooth- this will be relatively thick.
- Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
- Remove from oven and refrigerate several hours until cold.
- Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.
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