Vegan Raspberry Cheesecake

Name: Vegan Raspberry Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 1 (16 ounce) container of plain vegan cream cheese; 1 tablespoon lemon juice; 12 ounces firm tofu (2/3 of a 15 oz. package); 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 (6 ounce) container vegan raspberry yogurt; 1/4 teaspoon cinnamon; 1/8 cup vanilla-flavored soymilk; vegan graham cracker crust; raspberry pie filling, to top; fresh raspberry (to garnish)

Submitted by QueenQT26

"Yeah I know what everyone is thinking...vegan/tofu cheesecake (skeptical face)...well, I honestly haven't tried it but I want to post it just in case anyone wants to/I will eventually! This comes from vegweb.com."

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 6-8

ingredients

1 (16 ounce) container of plain vegan cream cheese
1 tablespoon lemon juice
12 ounces firm tofu (2/3 of a 15 oz. package)
1 cup granulated sugar
1 teaspoon vanilla extract
1 (6 ounce) container vegan raspberry yogurt
¹⁄₄ teaspoon cinnamon
¹⁄₈ cup 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.