Cookies and Cream Cheesecake
If you’re looking for an excuse to indulge in this decadent vegan dessert, now’s the time to do it. National Cheesecake Day is Saturday, July 30.
Now, let me be honest with you: This obviously isn’t the healthiest dish, but it sure beats ingesting the cholesterol, saturated fat, and cruelty that’s found in cheesecakes made with dairy products and eggs. Plus, it’s OK to splurge every now and then. And this treat is totally worth it! 😉
Cookies and Cream Cheesecake
Nonstick cooking spray
1 1/2 cups finely crushed sandwich cookie crumbs
3 Tbsp. vegan margarine, melted
16 oz. plain nondairy cream cheese
1 cup sugar
Juice of 1 lemon
2 Tbsp. cornstarch
1 tsp. vanilla
- Preheat the oven to 350°F. Generously coat a 9-inch-by-2-inch round baking pan with the cooking spray.
- In a large bowl, stir together the cookie crumbs and the melted vegan margarine. Use your fingertips to press the mixture firmly into the bottom and sides of the pan.
- In a blender or food processor, thoroughly blend together the nondairy cream cheese, sugar, lemon juice, cornstarch, and vanilla and pour into the cookie crust. Bake for 60 minutes or until the top is golden brown.
- Allow to cool to room temperature. Then chill in the refrigerator until firm, several hours or overnight.
Makes 8 servings
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