vegan cheesecake
- Number of Servings: 8
Ingredients
2 8-oz. containers plain nondairy cream cheese1 cup sugarJuice of one whole lemon2 Tbsp. corn starchDash of vanillaGraham-cracker crustFresh raspberries or canned cherry pie filling
• Preheat the oven to 350°F.
• In a blender or food processor, thoroughly blend together the nondairy cream cheese, sugar, lemon juice, corn starch, and vanilla and pour into the graham-cracker crust.
Bake at 350°F for 60 minutes or until the top is golden brown.
• Allow to cool to room temperature and then cover the top of the cheesecake with fresh fruit or pie filling and chill in the refrigerator until firm, several hours or overnight.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HOURGLASSGIRRRL.
• In a blender or food processor, thoroughly blend together the nondairy cream cheese, sugar, lemon juice, corn starch, and vanilla and pour into the graham-cracker crust.
Bake at 350°F for 60 minutes or until the top is golden brown.
• Allow to cool to room temperature and then cover the top of the cheesecake with fresh fruit or pie filling and chill in the refrigerator until firm, several hours or overnight.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HOURGLASSGIRRRL.
Nutritional Info Amount Per Serving
- Calories: 257.1
- Total Fat: 10.6 g
- Cholesterol: 33.6 mg
- Sodium: 177.9 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 1.1 g
- Protein: 6.5 g
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