Vegan Cheesecake (Raspberry Swirl And Key Lime) Recipe

Name: Vegan Cheesecake (Raspberry Swirl And Key Lime)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups graham cracker crumbs (about 6 graham crackers); 4 tablespoons vegan margarine (I use Smartbalance); 2 tablespoons sugar; Basic Filling; 2 (8 ounce) packages vegan cream cheese (I use Toffuti); 4 tablespoons lemon juice; 2/3 cup sugar; 1 tablespoon extra firm tofu or 2 -3 tablespoons fruit pectin; For Key Lime; 3/4 cup sugar (increase from 2/3 Cup); 3/4 cup fresh key lime juice; 1 teaspoon vanilla; For raspberry swirl; 1 1/2 cups frozen raspberries; 2 tablespoons lemon juice; 1/3 cup sugar

Servings: persons

Crust
1 1/2 cups graham cracker crumbs (about 6 graham crackers)
4 tablespoons vegan margarine (I use Smartbalance)
2 tablespoons sugar
Basic Filling
2 (8 ounce) packages vegan cream cheese (I use Toffuti)
4 tablespoons lemon juice
2/3 cup sugar
1 tablespoon extra firm tofu or 2 -3 tablespoons fruit pectin
For Key Lime
3/4 cup sugar (increase from 2/3 Cup)
3/4 cup fresh key lime juice
1 teaspoon vanilla
For raspberry swirl
1 1/2 cups frozen raspberries
2 tablespoons lemon juice
1/3 cup sugar

1
Preheat oven to 350u00b0F.
2
Crust:
3
Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350u00b0F for about 8-10 minutes. Remove from oven.
4
Filling:
5
Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
6
Pour mixture into prepared crust and bake for about 45 minutes at 350u00b0F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
7
Chill for about 3 hours or overnight.
8
For raspberry swirl:
9
Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
10
Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
11
Happy baking. :).

709

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 1 1/2 cups graham cracker crumbs (about 6 graham crackers), 4 tablespoons vegan margarine (I use Smartbalance), 2 tablespoons sugar, and more.

Yes, Vegan Cheesecake (Raspberry Swirl And Key Lime) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Cheesecake (Raspberry Swirl And Key Lime)

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