Vegan Lemon Berry CheeseCake

Vegan Lemon-Berry "Cheese"Cake

Vegan Lemon-Berry CheeseCake

45 minutes

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Details
  • Servings:   10
  • Calories:   127
  • Protein:   3g
  •  
  • Fiber:   1g
  • Sugar:   9g
  • Carb Total:   18g
  •  
  • Saturated:   1g
  • Fat Total:   5g
  •  
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • side dish
Comments
Ingredients
  • 2 tablespoons cornstarch
  • 1 graham cracker pie crust (store bought or home-made)
  • 2 teaspoons lemon extract
  • 1/2 cup mixed berries, I used blackberries, raspberries and blueberr
  • 1 cup silken tofu
  • 1 cup strawberries (fresh or thawed frozen)
  • 3 tbsp of sugar
Instructions

Pre-heat oven to 350 degrees.In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. Youll probably have to scrape down the sides a few times to make sure everything is combined.

Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.

Pour the tofu/berry mixture into the pie crust.

Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle.Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.

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