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Vegan Cheesecake

Vegan Cheesecake

Cooking Time

Preparation Time : 45

Cook Time : 45

Total Time : 90

Ingredients

Serves 8

  • 2containers plain tofutti vegan cream cheese

  • 2⁄3 cup sugar

  • 4teaspoons fresh lemon juice (i used bottled)

  • 1⁄2 teaspoon salt

  • 1⁄4 cup water

  • 1tablespoon extra firm tofu, drained

  • 6 graham crackers

  • 4tablespoons earth balance spread margarine

Directions

  • 01

    Preheat oven to 350F.

  • 02

    Mix cream cheese up in blender/food processor til softening occurs.

  • 03

    Add the sugar, lemon juice, salt, water and tofu.

  • 04

    Blend until it seems thouroughly processed.

  • 05

    Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.

  • 06

    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.

  • 07

    Spin it around a bit to even out the wrinkles on the top.

  • 08

    Don't know if that matters but works for me.

  • 09

    Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.

  • 10

    Cool to room temp and refrigerate.

  • 11

    Can decorate with your choice of berries, whipped cream or whatever you like.

  • 12

    WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.

  • 13

    6 to 8 points per serving.

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