Vegetarian Cheesecake
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:41pm

Ingredients




2 containers plain vegan cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup water
1 tablespoon extra firm tofu, drained
16 graham crackers, crushed
4 tablespoons non-hydrogenated margarine

Preparation

1 Preheat oven to 350F. 2 Mix cream cheese blender or food processor until soft. Add the sugar, lemon juice, salt, water and tofu and thoroughly process. 3 Mix crushed graham crackers in a bowl with margarine and press into a pie tin. Pour tofu mixture over crust and bake for about 45 minutes until top is golden brown. Cool to room temp and refrigerate.

About


Top with fresh fruit, preserves, crushed cookies, or toppings of your choice.