Vegan) Lemon Cheesecake

2 reviews, 4 star(s). 100% would make again

Ready in 3 hours

My son is allergic to dairy and i was having cheese cake for my birthday and he wanted some as well. I found this recipe on a web sight called Bakingsheets and it had great reviews by someone who was not a vegitarian "I can't Believe it is not cheesecake" was the title. We made it and it was so easy and my son Loved it. It is between the two diffrent styles of cheese cake in texture but really was good.


1 14-oz package firm silken tofu
1 8-oz package Better than Cream Cheese
2/3 cup Sugar
1/4 cup Lemon juice
1/2 tsp Vanilla extract
2 tbsp Cornstarch
1 9" pie crust

Original recipe makes 0



Preheat oven to 350F.

Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.

In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.

Allow to cool at room temperature for 2 hours, then refrigerate overnight.

Serves 10

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Calories Per Serving: 3063 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Almond or Vanilla extract. The recipe and instructions read differently. Looks like a recipe for me. I'll rate 3 stars until I actually make this.
MokenaMom 4y ago

[I posted this recipe.]
lelly 8y ago

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