Vegan Raspberry Cheesecake

Name: Vegan Raspberry Cheesecake
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)

11 ingredients

6 steps

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

1

Preheat oven to 400 degrees.
2

Crumble tofu by hand and then put into a blender along with all pie ingredients.
3

Blend until completely smooth- this will be relatively thick.
4

Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
5

Remove from oven and refrigerate several hours until cold.
6

Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.