This recipe is so simple and vegan friendly and made with my favorite vegan cream cheese tofutti.
Ingredients
- 1 8-inch pie crust Homemade or store bought (For this recipe I used a vegan pie crust)
- 2 packs of tofutti cream cheese room temperature (8 oz each or 16 oz of you preferred vegan cream cheese room temperature)
- 2/3 cup sugar
- 2 tablespoon cornstarch can use tapioca starch or arrowroot starch
- 3 tablespoon plant-based milk (I used oat milk)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 350F.
- In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until all clumps are gone and it is smooth and creamy. While still on low, add in the plant based milk, cornstarch, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
- Transfer your cheesecake into the prepared pie crust and bake for 40-45 minutes.
- Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours (If possible, I recommend refrigerating overnight.)
- Store leftover cheesecake in the refrigerator, either in a sealable container or covered with plastic wrap. Refrigerated cheesecake will keep well for up to 7 days.
- To freeze: Freeze individual slices of cheesecake in a freezer friendly container. They will freeze well for up to 6 months.
I made a vegan friendly caramel sauce to top this cheesecake: Add 1 cup of full fat coconut milk or coconut cream, 3/4 cup brown sugar and 1 tablespoon cornstarch, pinch of sea salt. to a small pot or pan.
- In a small pan or pot, add the coconut cream, brown sugar and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes. If you want salted caramel, add a pinch of salt.
- Remove from heat. Allow it to cool and thicken. Before using it, give it a good stir. Store leftover caramel in a covered glass container in the refrigerator. Last for 7 days.
