Easy Vegan Cheesecake
Ingredients
The cheesecake
-
16
oz
vegan cream cheese
-
⅔
cup
sugar
-
2
tablespoons
cornstarch
-
3
tablespoons
dairy free milk
-
1
tablespoon
lemon juice
-
1
teaspoon
vanilla extract
The crust
Instructions
- Prepare the pie crust in an 8-inch pan and set aside.
- Preheat the oven to 180C/350F.
- In a large mixing bowl, beat the softened cream cheese with sugar on low until smooth.
- Add cornstarch, milk, lemon juice, and vanilla extract while still on low, then beat on high until smooth.
- Transfer the cheesecake mixture into the prepared pie crust.
- Bake the cheesecake for 40-45 minutes.
- Remove from the oven and let cool completely.
- Refrigerate for at least 4 hours, or overnight.
Nutrition Facts (estimated)
Servings
12 slices
Calories
180
Total fat
13g
Total carbohydrates
14g
Total protein
2g
Sodium
127mg
Cholesterol
0mg
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