A delicious and creamy baked vegan cheesecake that’s just like the “real” thing. Tofutti cream cheese filling. No cashews
16oz Room temperature plain Tofutti Better Than Cream Cheese
1 Cup powdered sugar
5.3oz Plain vegan yogurt (I used Kite Hill)
1 Tbsp lemon juice
1 Tbsp corn starch
1 tsp vanilla extract
A pinch of salt
9-inch Keebler Ready Crust
Preheat oven to 325 degrees Fahrenheit.
In a large bowl combine the Tofutti, powdered sugar, vegan yogurt, lemon juice corn starch, vanilla extract, and salt. Using an electric mixer mix until smooth. (Some small lumps are okay)
Pour the filling into the pie crust. Place the crust on a baking sheet and bake for 50-60 mins. The edges should be lightly browned and the middle will still jiggle a little.
Allow the cheesecake to cool on a rack.
Refrigerate or at least 4 hours.
If the crust or the cheesecake are getting too brown tent aluminum foil over the top.
The edges of the cheesecake will puff up while cooking.
- Serving Size: 1 Slice
- Calories: 268
- Fat: 14.5
- Carbohydrates: 30
- Protein: 3
Keywords: baked vegan cheesecake, Tofutti, dessert