Vegan Cheesecake

This rich cheesecake pie can be topped with any kind of berry pie filling. This recipe has been reported to be indistinguishable from a dairy cheesecake.

Ingredients

• 2 8-ounce packages of Better Than Cream Cheese or 1 8-ounce package of Better Than Cream Cheese and 8 ounces of firm silken tofu
• An amount of Egg Replacer equal to 2 eggs
• 3/4 cup turbinado sugar or white sugar
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• graham cracker pie crust
• 1 can of strawberry or cherry pie filling

Directions

Preheat oven to 350 degrees. In a food processor blend cream cheese, turbinado sugar, egg replacer, vanilla and lemon juice together until smooth. Pour into pie crust. Bake for 25 minutes. Cool in refrigerator for 6 hours before serving. When cake has cooled pour the pie filling on top and chill.

Better Than Cream Cheese by Tofutti is excellent for pies, dips, spreads, and dressings.

Silken Tofu by Mori-Nu is can be used for pies, smoothies, and puddings.

Egg Replacer by Ener-G is used in recipes to replace an egg as a binding or thickening agent.