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Delicious Raspberry Tofu Cheesecake


Ingredients (use vegan versions):

  • 1 container of vegan “cream cheese”
  • 1 tablespoon lemon juice
  • about 12 oz. firm tofu (2/3 of a 15 oz. package)
  • 1 cup granulated white vegan sugar
  • 1 teaspoon vanilla extract
  • 1 container vegan raspberry yogurt (I prefer Wholesoy)
  • 1/4 teaspoon cinnamon
  • 1/8 cup vanilla vegan soymilk
  • vegan graham cracker crust
  • raspberry pie filling to top
  • fresh raspberries to garnish


Preheat oven to 400 degrees. Crumble tofu by hand and then
put into a blender along with all pie ingredients. Blend
until completely smooth- this will be relatively thick.
Pour into pie crust and bake for 45 minutes to 1 hour or
until a golden ‘skin’ has formed on the top. Remove from
oven and refrigerate several hours until cold. Top with a
thin layer raspberry filling and sprinkle fresh raspberries
on top of that. Delicious!

Serves: 6-8

Preparation time: 15-20 min.

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