tofutti cheesecake

This simple vegan cheesecake is so authentic that the creamy richness will just blow your mind! &nbsp;Nut-free and tofu-free, whip a few simple ingredients together, bake, refrigerate, and enjoy!!

Best Easy Vegan Cheesecake

8 oz Vegan cream cheese (I use Tofutti)

oz Vegan sour cream (I use Tofutti)

sugar

Lemon juice (fresh squeezed is best!)

Flour (or cornstarch)

Vanilla extract

graham cracker pie crust

Frozen rasberries

Agave nectar (or sugar)

½ teaspoon Cornstarch

Vegan chocolate chips

Coconut oil

Let your vegan cream cheese and sour cream warm to room temp if possible.  (If you’re in a hurry, just go for it, it’ll just be a little more difficult to whip or blend.)Preheat your oven to 350 degrees.

Empty two 8 oz containers of vegan cream cheese, and one 12 oz container of vegan sour cream into a blender (you can also use a bowl and electric beaters for this!). Add fresh lemon juice, sugar, flour, and vanilla extract to blender (or bowl) and blend away.

Blend (or beat with electric beaters) until absolutely smooth and creamy.  Pour into an extra large prepared graham cracker pie crust.

Keep the center of the cheesecake slightly higher than the edges if possible.

Gently place in the oven and bake on middle rack at 350 degrees for 50-55 minutes or until center appears mostly set.  (You will see the cheesecake puff up considerably during baking.  It will deflate after and that is perfectly normal.)Allow the vegan cheesecake to cool on a wire rack until close to room temperature, then cover and place in the refrigerator for at least 6 hours or overnight.

Warm one cup of frozen raspberries either in a pot on the stove or in the microwave.  Using a sieve, drain the raspberry juice, saving the pulp for smoothies or other recipes.

Add 2 tablespoons of agave syrup or sugar to your raspberry juice to sweeten.  If your raspberry juice is room temp or cooler, you can add 1 – 1 ½ teaspoons of cornstarch directly to it.  If it is warm, first dissolve the cornstarch in a tablespoon of water, then add to your raspberry mixture.Whisk continuously over medium heat until thickened and set aside.

Raspberry Drizzle

Take one quarter cup of vegan chocolate chips and 1 teaspoon of coconut oil, and place in the microwave for 1 minute 30 seconds or (warm to melty state in a saucepan on the stove).

Remove from the microwave and stir.  If all chips are melted, you’re ready to drizzle, otherwise microwave further in 20 second increments, stirring each time to see if completely melted!

Now you’re ready to slice your cheesecake, add your drizzles, and devour!

Chocolate Drizzle

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Top 1 tofutti cheesecake recipes from across the web

The most viewed tofutti cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Easy Vegan Cheesecake

The most viewed tofutti cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine