Attention vegans! This is a great treat that not only vegans will love, but everyone else will too. Trick your friends and family into thinking it’s a normal cheesecake and watch their hearts melt. TIP: As an option add 2 tbsp of maple syrup for just the right sweetness.

You Will Need:1 container Tofutti brand cream cheese alternative,
12 oz or one package silken tofu,
1/3 cup soy milk,
1/3 cup corn starch,
1 tsp vanilla,
2/3 cup powdered sugar,
1 tbsp lemon juice,
3 tsp egg replacer,
2 tbsp water,
2 tbsp vegetable oil,
1 pre-made pie crust

Easy Directions:
Pre-heat oven to 325 degrees. In a small bowl, mix the egg replacer and water until smooth, and add to blender. Next add the rest of the ingredients to the blender and blend on medium until smooth. Lower speed and slowly add the oil. Mix with be thick and creamy. Pour into pie crust and bake 45-50 minutes or until just barely firm. Don’t be surprised by the lack of color change or texture. Let it cool in the fridge or freezer for a bit before serving to firm it up to the proper texture.

I got this recipe from www.cheesecake-recipes.org. I love this website because of it's diversity in flavors such as Strawberry, Chocolate, Low-Carb, Sugar-Free and Sweet Potato. Plus I love the site because it's devoted to only cheesecakes!

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