Vegan Cheesecake

Recipe by smallstream
READY IN: 1hr 30mins




  • Preheat oven to 350F.
  • Mix cream cheese up in blender/food processor til softening occurs.
  • Add the sugar, lemon juice, salt, water and tofu.
  • Blend until it seems thouroughly processed.
  • Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
  • Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
  • Spin it around a bit to even out the wrinkles on the top.
  • Don't know if that matters but works for me.
  • Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
  • Cool to room temp and refrigerate.
  • Can decorate with your choice of berries, whipped cream or whatever you like.
  • WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
  • 6 to 8 points per serving.