Lemony “Cheese” Cake (Vegan!)

I was having dinner at a restaurant last night with some friends, and they were sharing a yummy looking slice of cheesecake for dessert. Now, I don’t do well with dairy, and I tried to convince myself that I just didn’t want it, but of course I kind of did…

So, with cheesecake on my mind this morning, I set about creating a lemony, vegan version of the creamy, tangy cheesecake from the night before.  I think you’ll agree that it’s a great, guilt-free dessert, and so easy to make!

Lemony “Cheese” Cake

9 graham crackers

1 1/2 Tbl vegan butter

1 package Mori-Nu firm tofu

1/3 tub of tofu cream cheese

1/4 cup maple syrup

1 tsp vanilla

juice from 1 lemon

zest from 1 lemon

Preheat oven to 375.

In a blender or mini-chop grind the graham crackers.  Melt the vegan butter and add. Press the crumbs into a pie pan.

Blend tofu, tofu cream cheese, maple syrup, vanilla ,lemon juice and lemon zest until creamy, and pour over crust.

Bake for 24 minutes, then cool for 10 minutes and refrigerate for at least 4 hours, but it’s best to refrigerate overnight.

Serves 4-6 (depending on if you can resist eating a large slice).  Great with a little whipped cream (tofu or dairy) and some berries!