VEGAN CHEESECAKE

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Vegan Cheesecake image

Make and share this Vegan Cheesecake recipe from Food.com.

Provided by smallstream

Categories     Cheesecake

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 containers plain tofutti vegan cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice (i used bottled)
1/2 teaspoon salt
1/4 cup water
1 tablespoon extra firm tofu, drained
6 graham crackers
4 tablespoons earth balance spread margarine

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.

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