Vegan Raspberry Cheesecake

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Ready In: 65 Minutes

Servings: 8

Yeah I know what everyone is thinking...vegan/tofu cheesecake (skeptical face)...well, I honestly haven't tried it but I want to post it just in case anyone wants to/I will eventually! This comes from .

Ingredients:

1 (16 ounce) container of plain vegan cream cheese

1 tablespoon lemon juice

12 ounces firm tofu (2/3 of a 15 oz. package)

1 cup granulated sugar

1 teaspoon vanilla extract

1 (6 ounce) container vegan raspberry yogurt

1/4 teaspoon cinnamon

1/8 cup vanilla-flavored soymilk

vegan graham cracker crust

raspberry pie filling, to top

fresh raspberry (to garnish)

Directions:

1. Preheat oven to 400 degrees.
2. Crumble tofu by hand and then put into a blender along with all pie ingredients.
3. Blend until completely smooth- this will be relatively thick.
4. Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
5. Remove from oven and refrigerate several hours until cold.
6. Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.

By RecipeOfHealth.com