Vegan Graham Cracker Crust For Vegan Cheesecake Food

VEGAN GRAHAM CRACKER CRUST

Steps:

• Place graham crackers in a food processor and pulse until coarse crumbs form. If you don't have a food processor, place the crackers in a plastic bag and use a rolling pin the press and roll over the crackers until crumbs are formed.
• Add the melted vegan butter and sugar and pulse until combined. This mixture will be thick and have a sandy texture.
• Pour crumbs into a pie pan or springform pan (for a vegan cheesecake). Use the back of a measuring cup, a glass, or a rubber spatula to press crumbs into the pan and up the sides. This crust mixture will fit a 9 to 10-inch pan.
• To pre-bake, bake in a preheated oven set to 350°F/175°C for 8 to 9 minutes. If the crust is for a no-bake pie, refrigerate for 1 hour before filling.

EASY VEGAN GRAHAM CRACKER CRUST RECIPE

Steps:

• Gather the ingredients.
• Place the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.
• Pour the crumbs into a bowl and add the sugar and melted vegan margarine. Stir well.
• Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan.
• If you need to prebake the pie crust, bake for 8 minutes at 375 F. Otherwise, chill the crust before using. Here are a few ways to use your homemade graham cracker crust: No-Bake Yogurt and Cool Whip Pie Cranberry Pear Holiday Pie Vegan Key Lime Pie Recipe Vegan Pumpkin Pie Recipe

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)

Steps:

• Mix together all the ingredients in a medium bowl.
• Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.

VEGAN CHEESECAKE

Steps:

• 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.