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Ingredients

• Crust:
• 17 rectangles of graham crackers
• 3 Tbsp raw sugar
• 5 Tbsp vegan margarine, melted
• 1 Tbsp butter flavoring
• Batter:
• 3 Tbsp cornstarch
• 2/3 c vegan sour cream (I use toffuti)
• 3- 8 oz pkg vegan cream cheese at room temperature (again, toffutti)
• 1 1/3 cup raw sugar
• 1 tsp. lemon zest
• 2 Tbsp vanilla
• Heaping 1/2 C firm tofu
• 1 Tbsp Almond milk
• Swirl Filling:
• Reserved 3/8 C batter
• 1/2 C dark brown sugar
• 2 tsp cinnamon

Description

I Had Tested Many Vegan Cheesecakes And Came Really Close To The Dairy Form, But This Is It! The Flavoring And Everything Is Just Perfect! It's Decadent. It's Probably Not The Best…

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