Vegan Raspberry Cheesecake

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6 ounces silken tofu
6 ounces firm tofu
1/2 cup soy milk
1/3 cup sugar
1 tablespoon raspberry extract
1/2 cup raspberries
1 9 inch graham cracker pie crust
1. Preheat oven to 350º.
2. In a blender, combine silken tofu, firm tofu, soy milk, sugar, raspberry extract, and raspberries.
3. Blend until smooth.
4. Pour into graham cracker pie crust.
5. Bake for 50 minutes.
6. Remove from oven and allow to cool.
7. Refrigerate overnight.
Makes one cheesecake.

Adapted by me from a recipe posted on
Dish   DessertCooking Method   Baked
Main Ingredient   Tofu/SoyPrep Time   less than 15 minutes
Cooking Time   45 minutes 
Features   Dairy-Free, Low-Calorie, Vegan, Vegetarian

Melissa Seyler

Member since Jan 2010

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