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‘Cheese’cake

2 8-oz. containers plain nondairy cream cheese
1 cup sugar
Juice of one whole lemon
2 Tbsp. corn starch
Dash of vanilla
Graham-cracker crust
Fresh raspberries or canned cherry pie filling

• Preheat the oven to 350°F.
• In a blender or food processor, thoroughly blend together the nondairy cream cheese, sugar, lemon juice, corn starch, and vanilla and pour into the graham-cracker crust.
Bake at 350°F for 60 minutes or until the top is golden brown.
• Allow to cool to room temperature and then cover the top of the cheesecake with fresh fruit or pie filling and chill in the refrigerator until firm, several hours or overnight.

Makes 8 servings

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      • Cups says:

        I LOVED this recipe! It was super easy to make and is just as good as the old dairy version. I added some lemon zest and garnished with fresh fruit instead of the pie filling. Be sure to be patient and let it set overnight, I was anxious and tried it after a few hours and the texture wasn’t so great. The next day I found it to be perfect!

      • Nu says:

        Hi there,
        Could you tell me how to make “non-dairy cream cheese”?
        I’m a big fan of cheese cake but I can’t find any “non-dairy cream cheese” in Thailand.
        Thank you in advance
        Nu

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