Delicious Vegan Cheesecake!
One of the most difficult and addictive foods to stop craving is cheese! For those of you who still have the craving or once were cheese lovers but have/are moving towards a healthier lifestyle, then this is for you! This tasty recipe will tantalize your taste buds!
- 3 containers of Tofu Cream Cheese (DO NOT Substitute)
- 1 cup of Raw Cane Sugar
- 1 tps of Raw Vanilla
Graham Cracker Crust
- 2 1/4 cups (302g) Graham Cracker Cumbs (about 17 full sheet graham crackers)
- 5 tbsp (65g) Raw Honey
- 1/8 tsp Salt
- 10 tbsp (140g) Coconut Oil, melted
- 2 tbsp Ground Flax Seeds
Combine all of these ingredients of the crust first. Lay the crust down first on the bottom and sides of your cheesecake pan or pie pan. Place the pan with the crust in the freezer. Then combine the vegan cheese cake filler ingredient into a bowl. Blend until smooth with a food processor or an electric hand mixer. Remove the crust from the freezer. Pour the filler mixture onto the graham cracker crust. Bake for 14 minutes in a oven temp 350 degrees. Take out of the oven and let it cool. Freeze for 30 minutes. Remove from the freezer and top it with you favorite fruits and nuts. Drizzle with honey, maple syrup or caramel syrup. Enjoy!