Ingredients
| 8 oz | Plant Based Cooking Creme Naturally Flavored |
|---|---|
| 16 oz | Tofutti Better Than Cream Cheese (room Temperature) |
| 1 C | Sugar |
| 1/2 tsp. | Salt |
| 1 tsp. | Vanilla Extract |
| 2 tbsp. | Bob's Red Mill Egg Replacer |
| 4 tbsp. | Water |
| 2 C | Graham Cracker Crumbs |
| 3/4 C | Vegan Butter, Melted |
| 1/4 C | Sugar |
Directions
1 |
Make the crust by combining the graham cracker crumbs, butter and sugar together. Press into a springform pan about halfway up the sides. |
|---|---|
2 |
Bake at 375°F for 5-6 minutes. |
3 |
Remove from oven and turn heat down to 350°F. |
4 |
Whisk together the egg replacer with the water and let sit for 1 minute to thicken. |
5 |
Combine all the ingredients in a blender and blend until smooth. |
6 |
Pour mixture into pie crust and bake at 350°F for approximately 45 minutes, or until the top sides begin to turn golden-brown. The center will not set but will firm up in the refrigerator. |
7 |
When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled. |
1 cake
