Vegan Lemon Cheesecake

This vegan cheesecake is quick and easy to make. I often use a store-bought graham cracker crust. This recipe was a hit with non-vegans as well as vegans. Caution! This recipe only works with Tofutti brand vegan cream cheese. Different brands behave differently.

Ingredients

• 1 Keebler Ready Graham crust* 

• 2 8oz containers of Tofutti vegan cream cheese**

• 1 lemon (2 Tbsp. lemon juice, 1+ tsp lemon zest)

• ½ cup sugar

• ½ tsp vanilla extract

• pinch of salt

Topping: 

• 1 c vegan sour cream (I like Forager plain organic)

• ¼ cup sugar

• 1 tsp vanilla 

Instructions

1. Preheat oven to 350 degrees F. 

2. Prep the lemon, getting 1+tsp lemon zest & 2 Tbsp lemon juice.  Add them to a mixing bowl along with cream cheese, sugar, vanilla, and salt.  Blend well. 

3. Pour into the graham crust, bake for 30 minutes. 

4. Cool pie for 15 minutes.  Raise oven temp to 475 degrees. 

5. Mix topping ingredients:  vegan sour cream, sugar, and vanilla.  Spread on pie.  Return pie to oven and bake 10 additional minutes. 

6. Cool to room temperature.  Then refrigerate overnight (at least 4 hours).

   *if you get the crust with 2 extra servings, make the recipe 1.5x and cook for an extra 10 minutes.

   **Not all vegan cream cheese brands will work. I tried Fynd. Don’t use this brand. It would not set and had an odd aftertaste

Crust Recipe (This recipe from Nora Cooks makes a great crust)

• 1 ½ cups vegan graham cracker crumbs

• 6 Tbsp melted coconut oil or vegan butter

• ¼ cup sugar

Directions

1. In a medium bowl, add the cookie crumbs, melted coconut oil and sugar.  Stir well to combine.  (I put the broken up crackers in the blender to make crumbs quickly).

2. Press mixture down into the bottom of a lightly oiled 9” springform pan.  Press down firmly and evenly, going up the sides as much as you can.  You are ready to fill it.