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Lemon cheesecake (vegan)

LEMON CHEESECAKE (VEGAN)

This cheesecake is super easy to make using your Vitamix blender (or food processor). It’s tangy, sweet, and creamy, and sure to impress! We eat it for breakfast and dessert! Try topping it with some organic blueberries or sliced strawberries. Mmm…

CRUST INGREDIENTS

Dry:
1/2 C organic rolled oats
1/2 C organic raw (unsalted) cashews
1/2 C organic raw walnuts
1/2 C salted pretzels (or tortilla chips)
1/3 C unsweetened finely shredded coconut
1/4 C all-purpose flour

Wet:
2 T vegan butter (we use Earth Balance)
2 T coconut oil
1 T maple syrup

CRUST ASSEMBLY:
Combine the dry ingredients in a medium bowl. In small batches, grind ingredients using the dry container of your Vitamix mixer, or process in a food processor. In a small bowl, melt the Earth Balance and coconut oil, then add the maple syrup. Pour the wet ingredients into the dry ingredients and mix/mash until uniform consistency. Press the mixture into a glass pie pan using a spoon. (If you don’t have a glass pie pan, you could try using a glass square pan.)

FILLING INGREDIENTS

12 ounces organic silken tofu (drain out the excess water from the package but there’s no need to press the tofu)
1 container of Tofutti Better Than Cream Cheese
2/3 C organic sugar
2 T organic cornstarch
1 t vanilla extract
1/3 C lemon juice (or use the juice of 1 lemon if the lemon produces slightly more than 1/3 C)
zest of one lemon

PIE ASSEMBLY:
Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the pressed crust. Bake at 350 degrees for 45 minutes. Cool on a wire rack until it’s warm but not hot, then refrigerate until completely cold. Then serve!

Lemon cheesecake, right out of the oven

Lemon cheesecake, after chilling