Recipe of the Week - Vegan Cheesecake


This rich cheesecake pie can be topped with any kind of berry pie filling. This recipe has been reported to be indistinguishable from a dairy cheesecake.


2 8-ounce packages of Better Than Cream Cheese or 1 8-ounce package of Better Than Cream Cheese and 8 ounces of firm silken tofu

An amount of Egg Replacer equal to 2 eggs

3/4 cup turbinado sugar or white sugar (I use 1/4 cup honey and 1 tsp stevia)

2 teaspoons lemon juice

2 teaspoons vanilla extract

graham cracker pie crust

1 can of strawberry or cherry pie filling


Preheat oven to 350 degrees. In a food processor blend cream cheese, turbinado sugar, egg replacer, vanilla and lemon juice together until smooth. Pour into pie crust. Bake for 25 minutes. Cool in refrigerator for 6 hours before serving. When cake has cooled pour the pie filling on top and chill.


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