vegan cheesecake

Vegan Cheesecake

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... 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 that rich, warm vanilla flavor, this beauty will be the star at your dessert table, whatever the occasion. Read More Read Less
15m
PREP TIME
50m
COOK TIME
338
CALORIES
11
INGREDIENTS

Servings: 12

Ingredients

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.

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NUTRITION INFORMATION

(per Serving)

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