Tuesday, December 24, 2013

Blackberry Lemon Cheesecake

Merry Christmas, Friends!!


  • 1-14oz package firm silken tofu
  • 8oz vegan cream cheese
  • 1 cup raw cashews (soaked overnight)---optional
  • 2/3 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons corn starch
  • 1/2 tsp vanilla extract
  • 2/3 cup, plus 6 fresh blackberries
  • 1 prepared pie crust

Combine all ingredients in a food process EXCEPT blackberries and blend until VERY smooth. Remove 1/2 of the cheesecake mixture and set aside. Add and blend 2/3 cup blackberries with the other half of the cheesecake filling. Pour the 2 mixtures into a pie pan however you would like. I did blackberry on the bottom and plain on the top. You could also swirl them together. Bake for 45 minutes at 350. Top the cake with blackberries. Allow 2 hours to cool. Refrigerate overnight. 

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