Vegan Cheesecake #2
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 16 graham cinnamon graham crackers, crumbled
- 1⁄2 cup vegan margarine
- 1 tablespoon light Karo syrup
- 1 tablespoon all-purpose flour
- 16 ounces vegan cream cheese
- 1⁄3 cup sugar
- 4 Ener-G Egg Substitute
- 1 teaspoon vanilla
- 1 lemon, juice of
- vegan chocolate syrup
- fresh raspberry
directions
- Crust: Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
- Filling: Combine "cream cheese", sugar, "eggs", vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.
- Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn't jiggle when you move the pan).
- Let cool.
- Place in refrigerator and chill for 12 hours.
- Topping: You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc.
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