Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 container Tofutti brand cream cheese alternative
- 12 oz or one package silken tofu
- 1/3 cup soy milk
- 1/3 cup corn starch
- 1 tsp vanilla
- 2 tbsp maple syrup (optional)
- 2/3 cup powdered sugar
- 1 tbsp lemon juice
- 3 tsp egg replacer
- 2 tbsp water
- 2 tbsp vegetable oil
- 1 pre-made pie crust
Preparation:
Pre-heat oven to 325 degrees.Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth. Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.
Pour into pie crust and bake 45-50 minutes or until just barely firm. The cheesecake will not change color or rise up, but don't be afraid to take it out of the oven! Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture.
Enjoy your tofu cheesecake! Drizzle with chocolate syrup or garnish with fresh fruit as desired.
More Vegan Dessert Recipes:
Easy Vegan Apple Pie
Quick Chocolate Peanut Butter Pie
Vegan Rice Pudding
Low Fat Wine Poached Peaches
Old Fashioned Coconut Pudding
Easy Sweet Potato Pie
Chocolate Tofu Cheesecake
Quick and Easy Soy Yogurt Pie
Fruit Filled Spring Rolls
Low Fat Baked Pears
