Vegan Cheesecake

Name: Vegan Cheesecake
Prep time: 15 min
Cook time: 50 min
Yield: 12
Ingredients: 1 package (10oz./40 cookies) Lorna Doone® Cookies finely crushed (about 2 cups); 1/3 cup plant-based butter melted; 3 packages (8 ounces each) vegan cream cheese at room temperature, such as Tofutti®; 1/2 cup coconut milk; 1/2 cup sugar; 1/4 cup cornstarch; 2 tsps baking powder; 1/4 tsp baking soda; 1 tbsp fresh lemon juice; 4 tsps pure vanilla extract; 1/4 tsp pure lemon extract

No cream cheese? No problem. Thai Kitchen® Coconut Milk (or your favorite plant-based milk) along with vegan-friendly cream cheese creates a texture that’s just as velvety and luscious as traditional cheesecake. Made with McCormick® Pure Vanilla Extract for tha... Read More Read Less

15m

PREP TIME

50m

COOK TIME

338

CALORIES

11

INGREDIENTS

Servings: 12

Ingredients

Crust
1 package (10oz./40 cookies) Lorna Doone® Cookies, finely crushed (about 2 cups)
1/3 cup plant-based butter, melted
Cheesecake Filling
3 packages (8 ounces each) vegan cream cheese, at room temperature, such as Tofutti®
1/2 cup Thai Kitchen Unsweetened Coconut Milk Substitutions available
- your favorite plant-based milk, such as oat milk
1/2 cup sugar
1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon fresh lemon juice
4 teaspoons McCormick® All Natural Pure Vanilla Extract
1/4 teaspoon McCormick® Pure Lemon Extract

KEY PRODUCTS

INSTRUCTIONS

1 Place rack in center of oven. Preheat oven to 325°F. For the crust, mix cookie crumbs and plant-based butter in medium bowl until well blended. Press evenly into bottom and about 1 1/2-inches up sides of 9-inch springform pan.
2 For the Filling, beat all ingredients in large bowl with electric mixer on medium speed until smooth, about 3 minutes. Pour into prepared crust.
3 Bake on center oven rack 45 to 50 minutes or until center is almost set (cake will rise but center will still seem wobbly). Remove from oven and cool slightly on wire rack. Refrigerate at least 2 hours to set. Run small knife around sides of pan to loosen crust; remove sides of pan. Store any leftover cake in refrigerator.