Vegan Cheesecake Recipe



Graham Cracker Crust

1 Cup Graham Cracker Crumbs or a similar type of cookie crushed into crumbs (I use vegan digestive cookies)
3 Tbsp Demerera or Brown Sugar
3 Tbsp Vegan Margarine


3 Tubs Tofutti Plain Cream Cheese
3/4 Cup White Sugar
Equivalent of 3 Eggs Using Egg Replacer
1 Tsp Vanilla


In a small bowl mix together the cookie crumbs, margarine and sugar. Press into a lightly greased 9″ spring form pan.

To make the filling, combine cream cheese and sugar until blended. Add egg replacer mixture and vanilla, and blend until smooth.

Pour cream cheese filling into pan and bake in a 350°F oven for 45-50 mins or until the centre is almost set. Let the cheese cake cool before removing the rim and then let it refrigerate for a few hours or overnight before serving.
Decorate with fresh sliced fruit or pie cherries.

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