This vegan classic cheesecake comes with a lime twist and is light, refreshing and delicious. You’ll need a graham cracker crust for this recipe.
| Servings |
2-inch slice
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 243 | 0mg | 4g | 30g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
7.1 | Water saved (gallons) [animal consumption only] |
 |
27.4 | Manure (pounds) not deposited into the environment |
 |
30.4 | Grains / feed (pounds) not consumed by animals |
 |
67.2 | Methane (gallons) not created by animals |
 |
822.4 | CO2 (pounds) not released into the atmosphere |
 |
.02 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
Ingredients
- 16 oz cream cheese (soy plain)
- 12 oz tofu (silken soft boxed)
- 1 C granulated sugar
- 1 tsp vanilla
- 1/4 C lime juice
- 2 tsp lime zest
- 2 Tbsp corn starch
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare the graham cracker crust.
- Combine all of the ingredients in a blender and mix until smooth.
- Pour the filling mixture into the crust; bake at 350 degrees for 50 to 60 minutes or until the top turns slightly gold brown and cracks.
Recipe Notes
Cool and then refrigerate overnight before serving.
If desired, top with sliced kiwi, strawberries and/or other fresh fruit.
Cover and store in the refrigerator for up to two weeks.
© Mainly Vegan LLC
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