Vegan Cheese Cake

There are a few key ingredients in this vegan cheese cake, that you might have to do a bit of searching for at your local grocery store. More specifically, what you will need to find is vegan cream cheese and vegan sour cream. Look in the section where other tofu products are, this is where it is most likely to be. A great brand to use is Tofutti , so for the sake of brevity I will refer to that brand for the remainder of this recipe.

Another note: I made sure to include a fruit topping in this recipe, since it is so common in cheesecake recipes. I myself have a strong preference for no topping, as I love the flavor of the cake itself. This has been the case for me for as long as I can remember. I know that I still bristle at the notion of 'ruining it' with what I see as an unnecessary addition.

Ingredients

1 store-bought gram cracker pie crust
2 tbsp cornstarch
2 cups confectionary sugar
8 tbsp lemon juice
2 (8 ounce) containers Tofutti cream cheese
4 tbsp Tofutti sour cream
1 20-ounce can of strawberry (or cherry) pie filling*, optional

Preparation

1. Preheat oven to 350慚

2. Using a food processor, blend together the sugar, lemon juice, and cream cheese. In a small bowl, stir the cornstarch into the sour cream.

3. Add cornstarch/sour cream mix into the blender with the rest of the ingredients. Blend for a few more seconds. Once all ingredients have reached a creamy consistency, pour the contents into the pie crust.

4. Bake for 25 minutes. Reduce heat to 325慚 and bake for another 20 minutes. Cake should be set, but not burned. Bake for an additional 5 minutes if necessary.

From 'Vegan Cheese Cake' back to 'Vegan Recipes'

footer for vegan cheese page