Baked Vegan Cheesecake With Raspberries Clementine Food

VEGAN RASPBERRY CHEESECAKE

Vegan Raspberry Cheesecake image

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.

Provided by QueenQT26

Categories Cheesecake

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 171.6, Fat 2.4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 34.7, Fiber 0.6, Sugar 33.8, Protein 4.7

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