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Raspberry Cheesecake

What you need: 

Filling:
2 8 oz tubs of vegan cream cheese (I prefer toffuti)
1 teaspoon vanilla
1 tub of single serving soy raspberry yogurt
1/3 cup raw sugar
Crust:
1 1/2 cups of your favorite granola
1/4 cup of your favorite vegan butter (soften)
1 tablespoon maple syrup
1 tablespoon flour
Topping:
fresh raspberries

What you do: 

Filling:
Simply mix together the vegan cream vegan cheese and yogurt in a bowl.
When it is smooth mix in the vanilla and then the vegan sugar.
Crust:
In a separate bowl, mix all of the dry ingredients together.
When blended add the vegan maple syrup and vegan butter. Mix until it forms a paste that makes the granola stick together. (it will still be a bit crumbly)
Then pat the crust into a pie dish with your fingers and top with filling.
Bake at 350 for 25 minutes or so. Allow to cool outside of oven until the plate is touchable with your hands. Then place in fridge for about 3 hours.
Top with fresh raspberries.
This can be altered to fit your favorite fruit. you could use blue berries, black berries etc.

Preparation Time: 
3.5 hours
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

good. omni boyfriend loves it

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This was good.  It wasn't quite as awesome as I had hoped...but it was still sweet, creamy goodness.  I used strawberry silk yogurt since that is what I had.  I used a different almond/oat crust from ExtraVeganZa and it went really well with the creamy filling and fresh fruit on top.

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The picture and name of this recipe looked good but i was disappointed to see the 1st ingredient being tofutti cream cheese.  I am SO sorry to have to say this because I had to stop eating it once I found out that the main ingredient is completely hydrogenated vegetable oil and it clogs our arteries and does so much more damege.  :'(  It tastes so good but it is so so bad for us.  I am definitely going to try your other recipes because they sound absolutely delicious. I used to wonder why Whole Foods would not carry Tofutti better than cream cheese and it is because they will not sell anything with that ingredient and it is such a high percentage of it.  I used to eat it all the time before that.

Good news, Carrieleigh, Tofutti makes a type of cream cheese that contains no hydrogenated oils! And in my opinion, it tastes better than the trans-fatty version. It is also called Better Than Cream Cheese, but comes in a white and yellow tub. My Whole Foods sells it, but if yours doesn't, I bet you could special-order it (they do that all the time). Try it out! (P.S. Tofutti also makes a non-hydrogenated vegan sour cream, too!!) :-)

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this was awesome.  and really easy.  mmmmmm.

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I tried this again but for some reason I couldn't get the crust right and it went soft and crumbly.  I tried it with just a biscuit base (175g vegan biscuit crumbs, 75g veg margarine and 50 g coconut) and topped it with raspberry sauce and a heap of berries. 

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This was so easy to make and tasted delicious.  I think granola is like toasted muesli? We don't have granola in Oz (that I know of) so I used toasted muesli and it turned out great.

Would've taken a photo but it went too fast, maybe next time.  One problem I had - it was so good I ate too much.

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