Yummy Vegan Cheesecake
Ingredients (use vegan versions):
16 graham cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 oz. Tofutti Better Than Cream Cheese
1/3 cup sugar (or fructose)
4 EnerG egg substitute “eggs”
1 teaspoon vanilla
juice of one lemon
Ah!Laska vegan chocolate syrup
fresh raspberries,fresh blueberries
Crust: Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
Filling: Combine “cream cheese”, sugar, “eggs”, vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.
Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn’t jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours.
Topping: You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc. My personal favorite is drizzling the cheesecake in Ah!Laska vegan chocolate syrup and adding fresh raspberries. Mmm!
Preparation time: 30 min.