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Vegan Raspberry Cheesecake

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“Yeah I know what everyone is thinking...vegan/tofu cheesecake (skeptical face)...well, I honestly haven't tried it but I want to post it just in case anyone wants to/I will eventually! This comes from vegweb.com.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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