Ingredients for Vegan Cheesecake 2
- Cinnamon Graham Crackers
- Vegan Margarine
- Light Karo Syrup
- All Purpose Flour
- 8 ounces vegan cream cheese, softened
- Sugar
- Ener G Egg Substitute
- Vanilla
- Lemon, Juice Of
- Vegan Chocolate Syrup
- Fresh Raspberry
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How to Make Vegan Cheesecake 2
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a food processor, combine the cashews, lemon juice, and agave nectar. Process until completely smooth and creamy. Scrape down the sides as needed.
- In a separate bowl, whisk together the cornstarch and almond milk until smooth. Add this mixture to the cashew mixture and blend again until fully incorporated.
- In a small bowl, whisk together the vegan cream cheese, vanilla extract, and salt. Gently fold this mixture into the cashew mixture.
- Pour the batter into the prepared springform pan.
- Bake for 40 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to slowly cool.
- Remove from the oven and let cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Once chilled, carefully remove the sides of the springform pan and serve. Garnish as desired!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
71g
Fat
2g
Carbs
11g
