Bloody vegan cheesecake pie w/ raspberry sauce

8 servings
10 min
55 min


Number of serving: 8
Crust: 30 cookies (I use gluten-Free)such as chocolate, vanilla wafers, gingersnap or graham crackers)

2 T canola oil

1 T water

Raspberry Sauce: 1/2 cup fresh or frozen raspberries

1/4 cup sugar

1/2 cup water

1/2 t cornstarch (or for cooked, 1.5 t)


1.5 cups firm silken tofu, drained

1 cup soy cream cheese

1 cup sugar

2 T lemon and/or lime juice

1 T lemon zest (or lime)

1 t cornstarch

1 t vanilla extract


  • Make the Crust: Break up cookies into a blender or food processor, and pulse until fine crumbles. Add oil and water, pulse until well combined. Transfer to a 9 inch pie dish and press into bottom and up the sides.

    Make the Filling: Preheat the oven to 350 F
    In a blender or food processor, add the silken tofu, soy cream cheese, sugar, lemon/lime juices and zest, cornstarch and vanilla. Blend until creamy, and pour into the crust.

    Bake for 55 minutes, or until the sides are set but center is not quite firm.

    Cool on a wire rack, then cover loosely and place in the fridge for 8 to 12 hours - longer is better.

    Make the Sauce: Blend the raspberries, water, sugar and cornstarch in a blender until smooth. (optional: place into a small saucepan over medium heat for 5 minutes, until bubbles begin to form)

    To Serve: cut each slice and place on serving dish, spoon or drizzle fresh raspberry sauce over the cheesecake pie. Garnish with additional berries.

    Store leftover pie in the refreidgerator loosely covered.


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