1 min read

Cheesecake

Cheesecake
Coconut Pudding
Cheesecake
Here is a wonderful recipe! I love this cheesecake! I think this one is one of my favorite recipes. Nobody will believe that this cheesecake is non-dairy. Try it with your best strawberry topping or Maple Syrup and pecans.  
Recipe and Ingredients
Recipe and Ingredients

Recipe

Ingredients for Crust
  • 2 cups Graham cracker crumbs
  • Tablespoons of honey
  • 1/3 cup melted coconut oil or Earth Balance
Ingredients or Filling
  • 3 12-oz Tofutti Better Than Cream Cheese
  • 1 box of Mori-Nu firm tofu
  • ¾ cup Sucanat (organic brown sugar)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon vanilla
  • ¼ teaspoon salt
  • 3 Tablespoons Soy milk powder or Rice milk powder
  • 2 Tablespoons cornstarch
  • ¼ teaspoon of coriander

Directions

  1. Mix crust ingredients in a bowl and make sure crumbs are moist adding a little water if necessary.
  2. Press into a 9 in. Spring form pan. If you would like you can double the crust recipe to add more crust.
  3. Blend all filling ingredients until smooth. If you don’t have a Vita-mix you will have to do it in batches.
  4. Pour blended filling into your pan.
  5. Bake at 350 degrees for 1 hour until top is a little brown.

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