3 containers of vegan cream cheese, the hydrogenated Tofutti ,Better Than Cream Cheese, works
¼ cup pineapple juice
6 tablespoons vegan margarine
1 tablespoon lemon juice
1 tablespoon vanilla
2/3 cup sweetener
1 heaping tablespoon egg replacer
Instructions
Preheat oven to 350F. Put the ingredients in a blender. Blend until smooth. Pour into crust. Bake for 35to40 minutes. Turn off oven and leave in for 15 minutes. The edges should be golden brown and starting to pull away from the side of the pan when done. Let cool for 4 hours before serving. Try drizzling with a raspberry sauce for an extra special dessert.
Originally Submitted
11/19/2010
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