Ingredients
Scale
- 1 8-inch pie crust (homemade or store-bought)
- 16 oz vegan cream cheese (room temperature)
- 2/3 cup sugar
- 2 tablespoons cornstarch (or tapioca starch/arrowroot starch)
- 3 tablespoons milk of choice (like almond milk)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180C/350F and prepare your pie crust in an 8-inch pan.
- In a large mixing bowl, combine the softened vegan cream cheese and sugar. Beat on low speed until smooth.
- Gradually add the cornstarch, milk, lemon juice, and vanilla extract while mixing. Increase the speed to high until completely smooth.
- Pour the cheesecake filling into the pie crust evenly and bake for 40-45 minutes.
- Once baked, let the cheesecake cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 21g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg